Place the dried red beans in a large pot or bowl, covering them with water, so it sits about 5 cm above the beans. Let them soak for at least 8 hours or overnight.

In a large Dutch oven, heat the olive oil over medium heat. Add the sausage slices and cook until browned on both sides, then remove and set aside.

Add the butter to the pot. Once melted, add the diced onion, cooking for about 3 minutes until softened.

Follow with the diced celery, red bell pepper, and green bell pepper, cooking for an additional 4 minutes.

Stir in the minced garlic and cook for just 15 seconds before adding the salt, oregano, thyme, paprika, cayenne, and black pepper.

Let the mixture cook for 1 minute.

Pour in the vegetable or chicken broth, scraping the pot's bottom to release any browned bits.

Drain and rinse the soaked beans, then add them to the pot along with the sausage. Stir thoroughly to combine.

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

Immediately reduce heat to low, cover, and gently simmer for 90 to 120 minutes until the beans are tender.

After about 90 minutes, start testing the beans for doneness.

Once they are tender, remove and discard the bay leaves.

Take 1 cup of beans, mash them with a fork, and return them to the pot to help thicken the mixture.

If the mixture appears too thick, add up to 240 ml of water or broth. Adjust salt, black pepper, and other seasonings to taste.

Stir in the parsley and green onions, cooking for an additional 5 minutes before removing from heat.

Ladle the beans and sausage mixture over the cooked rice and garnish with extra parsley and green onions as desired.