• In a large stock pot over medium heat, add the beans and then add water until the beans are at least 1 inch below the surface of the water. Bring the beans to a boil and allow them to boil for 20 min. Then remove the beans from the heat and allow to sit in the pot at room temperature over night
• After letting the beans rest overnight, prep your vegetables and slice your sausage into 1/2 inch slices. In a large frying/saute pan, warm a tablespoon of olive oil over medium heat. Add the sausage slices and cook for a couple minutes, until crispy. Add the onions, garlic, and remaining olive oil, then continue to cook until the onions are translucent, about five minutes. Add the celery, bell pepper, and poblano pepper, then cook for another five minuets.
• Pour the sausage and veggies from the sauté pan into the stock pot with the beans and water. Bring the pot to a simmer, then add the apple cider vinegar, hot sauce, black pepper, cayenne, salt, basil, sage, and bay leaves. Mix well.
• Simmer for 2 hours, or until the beans are tender, stirring occasionally. If too much water has evaporated, add a little water.
• Once the beans have softened, move one cup of beans to a bowl and mash them with a fork. Add the mashed beans back to the pot (This will help create a creamy texture). Remove the bay leaves, then add the parsley and green onions. Mix and simmer an additional 15 minutes.

For the Rice

• In a sauce pan, add two cups of rice and 4 cups of water. Also add a dash of salt and a splash of olive oil.
• Heat until boiling, then reduce the heat to a low simmer. Cover and allow to simmer for 20 minutes (do not remove lid until the 20 minutes have passed)
• Fluff with a fork and serve

To Construct

• Pour tice into a bowl, and laddle beans and sausage over it.