Rinse and sort the beans. Cover well with water (2 or 3 inches) and let soak overnight.
Add the stick of butter to a 6 quart pot over a medium high heat.
When the butter is hot (don't burn it) add the sliced lb. of smoke sausage and brown. (about 15 minutes.)
Next add the chopped onion, bell pepper and celery and cook until seasoning is getting translucent. (about 15 minutes)
Add the drained red beans and the 4 1/2 cups of water.
Now add the garlic powder, Tony's creole seasoning and parsley. Stir well and bring to a full boil. Once beans come to a full boil reduce the heat to low and slow cook the beans for about 3 hours stirring occassionally. You will notice the beans starting to cream up as you slow cook them. If the beans are to creamy and thick you can add a little water to get them the consistency you like. Serve over rice. Cornbread goes great with red beans.