For the Beans:

• 1 pound dry red beans

For the Sausage:

• 2 tablespoons olive oil
• 12 to 14 ounces andouille sausage (cut into 1/4-inch slices)
• ½ tablespoon butter

For the Vegetables:

• 1 large yellow onion (diced)
• 2 celery ribs (diced)
• 1 small red bell pepper (diced)
• 1 small green bell pepper (diced)
• 6 cloves garlic (minced)

Seasonings and Broth:

• 1 teaspoon salt (or to taste)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ⅛ teaspoon ground cayenne pepper (or to taste)
• Freshly ground black pepper (to taste)
• 6 to 7 cups low-sodium vegetable broth
• 2 bay leaves
• ½ cup chopped fresh parsley (plus more for garnish)
• ¼ cup chopped fresh green onions (plus more for garnish)

For Serving:

• 1½ cups long grain brown or white rice (cooked according to package directions)