Soak dried beans overnight in a large bowl with enough water to cover the beans, plus about 2 inches.
In the morning, drain the beans and place in Crock Pot.
Dice yellow onion and add to the beans.
Cover the beans with lots of water, aiming for at least 3-4 inches above the beans.
Add your seasoning. I like mine to be a little spicy, so I sprinkle my Tony Chachere's seasoning quite liberally. I cover the entire top of the water with seasoning, then go back about half way (I know, this is an interesting way of measuring LOL... One day I'll figure out how much that actually equals).
Set to cook on High in your Crock Pot for 12 hours.
About 10-11 hours into cooking, take a wooden spoon and mash some of the beans against the side. This will help to make them super creamy!
About 30 minutes prior to serving, add your sausage to the beans.
Cook your rice according to package directions.
Serve beans and sausage spooned over rice.