First, prepare the rice by adding the rice, beef broth, cajun seasoning, and butter into a sauce pan and mix.
Heat the rice over medium/high heat and bring to a boil.
Turn the heat to low, cover, and let the rice simmer for 30-45 minutes.
Next, heat a separate large dutch oven over medium/high heat. Add 1 tablespoon of olive oil.
When the olive oil is fragrant, add the chopped andouille sausage to the pan and cook until browned on one side (2-3 minutes). Remove the sausage from the pan.
Add the second tablespoon of olive oil to the dutch oven and then add the onion and salt. Use a spatula to scrape any browned bits from the andouille sausage from the bottom of the pot.
Sauté the onion for 3-4 minutes and then add the garlic and green pepper. Sauté for an additional 4-5 minutes.
Finally, add the beans, diced tomatoes, cajun seasoning, hot sauce, tomato sauce, broth, and salt to the dutch oven, mix, and bring to a boil over medium/high heat.
Turn heat to low and let it simmer for 30 minutes, stirring occasionally.
When the rice is done (it's ok if it's a little al dente) add the rice and sauteed andouille sausage to the bean mixture and mix until combined.
Once all the ingredients are combined let them simmer over low/medium heat for 10 additional minutes.
Remove from heat and serve. Option to top with Greek yogurt and shredded cheddar cheese.