Start by rinsing and sorting through the dry beans to remove any debris. Place them in a large bowl, cover with plenty of water, and soak overnight. This softens the beans and reduces cooking time. The next day, drain and set aside while you prepare the rest of the ingredients.

In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. This step builds a smoky base for the dish. Remove the sausage and set aside.

Using the same pot, add chopped onion, bell pepper, and celery. Sauté for 6–7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute to release its aroma.

Sprinkle in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Stir well to coat the vegetables. Add the drained beans, bay leaves, and 6 cups of water. Stir and bring to a gentle boil.

Lower the heat, cover the pot, and simmer for about 1 hour, stirring occasionally. Check the liquid level and add a little more water if needed.

Return the browned sausage to the pot and continue simmering another 45–60 minutes, until the beans are creamy and tender. Stir in chopped parsley, adjust salt to taste, and garnish with fresh green onions before serving.