Red Beans:

• 1 pound dry red beans

Sausage:

• 2 tablespoons olive oil
• 12 to 14 ounces Andouille sausage, cut into 1/4-inch slices

Vegetables:

• 1/2 tablespoon butter
• 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cayenne red pepper, or to taste
• Freshly ground black pepper, to taste
• 6 to 7 cups low sodium vegetable broth
• 2 bay leaves
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh green onions, plus more for garnish
• 1 1/2 cups long grain brown rice or white rice, cooked