Preparation Steps

• 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.
• Brown the andouille sausages. Heat 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.
• Sauté the vegetables. Add butter to the pot and let it melt. Stir in the onions and cook until starting to soften. Add celery and bell peppers; continue to cook for 4 minutes. Stir in garlic and cook for 15 seconds.
• Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper. Pour in the vegetable broth and stir.
• 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 1-½ to 2 hours or until beans are soft and tender.
• Mash the beans. When the beans are cooked through, remove the bay leaves from the pot and discard them. Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return them to the pot and stir until blended.
• Adjust. If the mixture is too thick, add up to 1 cup of water or broth. Taste the mixture for salt, pepper, and seasonings, and adjust accordingly.
• Finish and serve. Stir in the parsley and green onions, and cook for an additional 5 minutes. Remove the beans from the heat and serve them over cooked rice.