Soak red beans overnight and rinse three times.
In a stainless steel or cast iron skillet heat olive oil. Add onion, garlic and celery and sauté until soft.
Mix 6 cups of water and beans into a large soup pot. Add sautéed vegetables and all seasonings. Bring to a boil, then reduce heat to medium-low and simmer for 2 to 2 ½ hours or until beans are tender. If you’d rather use a slow cooker forgo the soup pot and boiling water and add everything into the slow cooker and let simmer all day on low.
Add Smoked Fish Sausage and simmer for an additional 30 minutes.
Prepare rice according to package directions
Serve sausage and beans over white rice.