Step 1

Add the beans to a colander and rinse in cold water. Sort through the beans discarding any debris.

Step 2

Place the beans in a large pot of water and let soak overnight or at least 8 hours.

Step 3

Drain and rinse again. Set aside.

Step 4

Add 4 Tablespoons olive oil to a large Dutch oven or soup over medium-high heat. Add the onions, celery, and carrots. Cook until the vegetables are soft, about 4 minutes.

Step 5

Reduce the heat to low and add the fire roasted tomatoes, garlic, paprika, chili powder, thyme, oregano, bay leaves, and red pepper flakes. Cook for 1 minutes while stirring constantly.

Step 6

Add the smoked sausage, beans, and chicken broth.

Step 7

Increase the heat to medium high and bring the pot to a low boil.

Step 8

Reduce and simmer until the beans are beans are tender. Season with Kosher salt and freshly ground black pepper to taste.

Step 9

Remove the bay leaves before serving as they have sharp edges and shouldn't be eaten.