Rinse the beans thoroughly and then place in a bowl. Cover with water by 2 inches and let sit for at least 8 hours. Drain.
Heat oil in a Dutch oven over medium-high heat. Add the andouille and cook until browned, about 3-4 minutes. Transfer the sausage to a bowl and leave the drippings in the pan.
Add the bell pepper, onion, celery, green onions, garlic, thyme, sage and red pepper to the Dutch oven. Cook until browned, about 5-6 minutes.
Add beans, water, stock, salt and bay leaf. Bring to a boil. Reduce the heat and simmer, uncovered, for about 1 1/2 hours. The beans should be tender.
Stir in andouille and rice. Cover and cook for 1 hour or until the rice is tender.
Remove from heat. Discard the bay leaf. Stir in chopped parsley and serve.