Soak the beans 4 hours or overnight.
Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs
. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
a large casserole dish
. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese
. Cool and cover, then store in the fridge until ready to eat.
Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
Bake until heated through, top with an extra drizzle
of oil, the reserved parsley and raw onions
before serving. Pass the cheese at the table.