Here is a recipe from New Orleans Recipes by Mary Moore Bremer, first published in 1932. I am presenting the original recipe as it was originally printed, and I leave it to you to “modernize” it any way you see fit.
Saucisses Aux Haricots
(Red Beans and Sausage)
Soak two cups of red beans for five or six hours. Start them in cold water and salt, cook for two hours and throw away almost all of the water. Add butter and keep beans going over a slow fire.
Now grill about ten little pork sausages till pretty and brown, and then put them into the saucepan on top of the beans.
Stir till the fat evaporates and the beans are crisp. Season well. A little mustard is good for them. Bon appetit!