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Soak dried beans overnight or use drained canned beans.
Chop onions, celery, bell peppers, and andouille sausage.
In a medium-high pan, cook the sausage for 4-5 minutes or until seared and browned.
Remove the seared sausage from the pan and sauté onions and garlic in the same pan until fragrant with butter. Add the bell peppers and celery, and cook until they soften.
Add flour and cook until the flour is gone. Season and mix until well combined. Reintroduce the andouille sausage and add chicken broth with bay leaves.
Bring the pan to a boil, then add the beans and, if desired, smoked turkey.
Reduce the heat to low and cook for 2 hours and 10 minutes, or until the beans and turkey are tender and the liquid thickens into a rich sauce. If the mixture becomes too thick, add more water or broth. Taste and adjust the seasoning as needed. Garnish with parsley and green onions, and serve with rice for a complete meal!