Step 1

Put dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours, or overnight. Water should come up about 2 inches over the beans.

Step 2

When ready to cook, heat 2 tablespoons olive oil in a large dutch oven or a heavy pot set over medium heat.

Step 3

Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.

Step 4

Remove sausage from pot and set them aside.

Step 5

Add butter to the pot and melt.

Step 6

Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.

Step 7

Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.

Step 8

Stir in garlic and cook for 15 seconds.

Step 9

Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.

Step 10

Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.

Step 11

Drain the soaked beans and rinse; add the beans to the pot, and previously prepared andouille sausage.

Step 12

Add bay leaves.

Step 13

Increase heat to High and bring mixture to a boil.

Step 14

Reduce heat to low; cover and simmer for 1-½ to 2 hours, or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of baked potato.

Step 15

When beans are cooked through, remove the bay leaves from the pot and discard.

Step 16

Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.

Step 17

If mixture is too thick, add up to 1 cup water.

Step 18

Taste for salt and seasonings, and adjust accordingly.

Step 19

Stir in parsley and green onions and cook for 5 more minutes.

Step 20

Remove from heat.

Step 21

Serve over cooked rice.