Place 3 tablespoons olive oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add 1 pound sliced andouille sausage and brown, stirring frequently.

Transfer the browned sausage to a paper towel-lined plate, leaving the grease behind in the insert.

Add 2 medium chopped yellow onions, 1 teaspoon Creole seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Sauté until tender, about 5 minutes.

Add 7 minced garlic cloves and cook 2 to 3 minutes. Add 1 medium diced celery and 1 medium diced green bell pepper and cook until translucent.

Add 1 pound dried red beans and enough water to cover, about 4 cups. Add 1 tablespoon dried basil, pinch of dried sage, and 3 bay leaves. Return the sausage to the insert and stir to combine.

Seal the pressure cooker. Set on HIGH pressure for 35 minutes.

Allow the pressure cooker to release naturally for 10 to 15 minutes. Uncover and test the beans for doneness.

Once the beans are tender, mash some with a potato masher until creamy. If underdone, return to high pressure for 3 minutes and repeat natural release.

Stir in 1 bunch of thinly sliced scallions and most of the chopped parsley leaves. Season with kosher salt and hot sauce as needed.

Serve hot with cooked rice, remaining parsley, and hot sauce.

Pick through 1 pound dried red beans, discard any shriveled beans, and rinse in a colander. Soak beans in a bowl with cold water for at least 4 hours or overnight.

Heat 3 tablespoons olive oil in a large pot over medium heat until shimmering. Brown 1 pound sliced andouille sausage and transfer to a plate, leaving the grease behind.

Add 2 medium chopped yellow onions, 1 teaspoon Creole seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until the onions are browned, about 5 minutes. Add 7 minced garlic cloves and cook 1 minute. Add the diced celery and green bell pepper, cooking until soft.

Drain the beans and add to the pot. Cover with water and add dried basil, sage, and bay leaves. Return the sausage and stir to combine.

Bring to a boil, then reduce heat and simmer for 1 to 1 ½ hours, stirring occasionally until beans are tender.

Mash some beans for a creamy consistency. Stir in scallions and parsley, reserving some for garnish. Season with salt and hot sauce.

Serve hot with cooked rice and garnish with remaining parsley and hot sauce.