Soak the beans. Put the dry beans in a large soup pot or bowl; cover with water and soak overnight.

Cook the sausages. Heat olive oil in a large pot over medium heat, add sliced sausage, and cook until browned. Remove and set aside.

Sauté vegetables. Add butter to the same pot, sauté onions, celery, and bell peppers until softened, about 4 minutes. Add garlic and cook for 15 seconds.

Add seasonings and broth. Stir in salt, oregano, thyme, paprika, cayenne, black pepper, add broth, and scrape up browned bits from the bottom.

Add beans and sausage. Drain and rinse soaked beans, add to the pot along with cooked sausage.

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

Mash some beans. Remove bay leaves, mash 1 cup of beans, and stir back into pot to thicken.

Adjust consistency. Add water or broth if too thick, taste and adjust seasonings.

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