Make the Red Bean Crust—heat the oil in a 4-quart saucepan; add in the onion, celery, chopped pepper, and garlic; stir/saute until the onion is translucent, about 4 minutes.
Add in the beans, salt, pepper, and bay leaf, stirring to combine; slowly pour in the broth, and simmer for 30 minutes (may refrigerate the beans until ready to proceed).
Preheat the oven to 375°; in a 12-inch saute pan, heat the oil; add in the sausage; stir/saute for 2 minutes; add in the onion, celery, garlic, green pepper, cayenne, and salt; stir/saute for 4-5 minutes until the onions begin to turn golden.
Add in rice and stir to coat it evenly.
Gradually add in the chicken broth, stirring up any browned bits from the bottom of the pan.
Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole; bake for 15 minutes.
After 15 minutes, the rice should have absorbed most of the liquid; carefully spoon the Red Bean Crust over the top of the rice.
Bake for another 10 minutes until the rice is tender; garnish the casserole with the chopped green onion.