Soak the beans by rinsing 1 pound of dry red beans under cold water and placing them in a bowl covered with water for at least 8 hours or overnight.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of sliced Andouille sausage, cooking until browned, about 5–7 minutes. Remove the sausage and set aside.

In the same pot, melt 2 tablespoons of butter. Add 1 diced yellow onion and sauté for 3 minutes until translucent. Stir in 1 cup of chopped celery and 1 cup each of diced red and green bell peppers; cook for 4 more minutes. Finally, add 4 minced garlic cloves and sauté for another minute.

Add 1 teaspoon of salt, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. Mix and cook for another minute. Pour in 6 cups of broth while scraping the bottom of the pot.

Rinse the soaked beans and add them to the pot along with the browned sausage. Stir to combine.

Add 2 bay leaves, bring to a boil, then reduce to low heat and cover, simmering for 1.5 to 2 hours until beans are tender.

Remove bay leaves. Mash about 1 cup of beans with a potato masher and stir back into the pot to thicken.

Adjust consistency with more broth if too thick, and taste to adjust seasonings.

Before serving, stir in freshly chopped parsley and green onions. Spoon the mixture over cooked rice.