Soak the Beans: The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.

Cook the Sausage: Slice the sausage into rounds. Heat cooking oil in a large pot over medium heat and cook the sausage until browned. Remove with a slotted spoon and set aside in the refrigerator.

Sauté the Veggies: Dice the onion, bell pepper, and celery. Mince the garlic. Add these to the pot and sauté over medium heat until softened. Stir occasionally to loosen any browned bits on the bottom of the pot.

Add Spices: Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for one more minute.

Add Beans and Water: Drain and rinse the soaked beans, then add them to the pot with 6 cups water. Stir to combine. Bring to a boil, then lower the heat and simmer for 1 hour, stirring occasionally.

Mash the Beans: After 1 hour, smash the beans with the back of a spoon to thicken the mixture. Let it simmer uncovered for another 30 minutes.

Cook the Rice: In a separate pot, cook the rice. Add rice and 3 cups water, bring to a boil, then reduce heat and simmer for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.

Combine and Serve: Add the cooked sausage and parsley to the red beans. Taste and add salt as needed. Serve the beans topped with rice and garnished with sliced green onions.