Be sure to wash and sort your beans before soak to remove debris or bad beans.
To quick cook beans simply put the beans in salted water- use about 1 teaspoon of kosher salt (water should be 1 inch above dried beans) in a Dutch oven. Bring the dried beans to a full boil. Allow them to boil for about 5 minutes.
Remove the saucepan or Dutch oven from the heat, cover it with a tight-fitting lid and let the beans soak for at least 1 hour.
Drain beans in a colander and thoroughly rinse beans.
Place cooked beans a large Dutch oven add the beef broth and water bring to a full boil then cut heat to low-medium heat and simmer for about 1 hour.
Add the sliced Andouille sausage, chopped fresh collard greens, chopped parsley, chopped white onion, sliced carrots, celery, green bell pepper, garlic, 1 can of diced tomatoes with chilies, hot sauce, Cajun seasoning, dried thyme, a pinch of red pepper flakes, cayenne pepper, kosher salt, and fresh ground pepper. Add the juice of two lemons – simmer for 1 hour and 30 minutes or till beans are softened to your own taste.
Ladle over the cooked white rice, top with green scallions and a dash of hot sauce.
Beans may be cooked to your personal preference by adding time to soften beans more.