Put the pot on medium heat.

Add a couple tablespoons of extra virgin olive oil.

Add the andouille sausage to brown it.

Once browned, remove the sausage with a slotted spoon and set aside.

Drain the grease from the pot, reserving it for flavor.

Bring the pot back up to medium heat.

Add the onion, bell pepper, and celery to the pot.

Let the vegetables steam for about two minutes to help get the flavor off the bottom of the pot.

Add the minced garlic and sauté for about one minute.

Add the rest of the dry ingredients: smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and black pepper.

Mix everything together, scraping the edges of the pot to incorporate all the flavor.

Cook for about a minute and a half to two minutes.

Add the rinsed beans and the water.

Stir everything together.

Add the bay leaves, ensuring they are submerged.

Bring the pot to a boil, then reduce heat to medium-low to simmer.

Set a timer for one hour, checking halfway through to stir and ensure nothing is sticking.

After one hour, check if the beans have reached the desired softness.

Ladle some beans out into a separate bowl.

Mash the beans using the back of the ladle to create a creamy texture.

Return the mashed beans to the pot and stir.

Cook with the lid off to reach the desired thickness.

Once the desired thickness is reached, add the cooked andouille sausage back into the pot.

Let it cook for about five to ten more minutes to heat through.

Remove the bay leaves.

Add parsley (fresh or dried) and stir.

Serve over rice and garnish with green onions.