Soak the beans. Put the 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.

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

Sauté the vegetables. 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. Add celery and bell peppers; continue to cook for 4 minutes. Add garlic and cook for 15 seconds.

Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.

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

Simmer. Add the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce heat to low; cover and simmer for 1.5 to 2 hours or until beans are soft and tender. Start checking around 1.5 hours by mashing or squeezing the beans. The skin should be resistant but the interior soft.

Mash the beans. Remove the bay leaves. Take out 1 cup of beans, mash with a fork, then return to the pot and stir.

Adjust consistency. If too thick, add water or broth as needed. Season with salt and pepper to taste.

Finish and serve. Stir in chopped parsley and green onions, cook for 5 more minutes, then serve over cooked rice garnished with additional herbs.