1️⃣ Put the dry beans in a large soup pot or a large bowl; cover with water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans. 🌊

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

3️⃣ Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside. 🍖

4️⃣ Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften. 🧈🧅

5️⃣ Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds. 🌶️🧄

6️⃣ Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. 🧂

7️⃣ Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot. 🥣

8️⃣ Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage. 🌾

9️⃣ Add the bay leaves, increase the heat to high, and bring the mixture to a boil. 🌿

🔟 Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. ⏳

1️⃣1️⃣ 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 a baked potato. 🥔

1️⃣2️⃣ When beans are cooked through, remove the bay leaves from the pot and discard. 🏞️

1️⃣3️⃣ Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return to the pot and stir until blended. 🍽️

1️⃣4️⃣ If the mixture is too thick, add up to 1 cup of water. 💧

1️⃣5️⃣ Taste for salt and seasonings and adjust accordingly. 👅

1️⃣6️⃣ Stir in parsley and green onions and cook for 5 more minutes. 🌿🧅

1️⃣7️⃣ Remove from heat. 🔥

1️⃣8️⃣ Serve over cooked rice. 🍚