Put dry beans in large bowl with twice the amount of water. Soak the beans in the refrigerator overnight.

Slice sausage into rounds. Put cooking oil and sausage in large pot and cook over medium until sausage is browned. Remove sausage with a slotted spoon to a plate and place in the refrigerator until needed.

Dice onion, bell pepper and celery. Mince the garlic. Add them all to the pot and sauté over medium heat until onions are soft.

Add paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Mix and cook for 1 minute.

Drain and rinse beans. Add them to the pot with 6 cups of water. Stir to combine.

Plate lid on the pot and bring to a boil. Once it reaches boiling, turn to medium low and boil with the lid on for one hour, stirring occasionally.

Use the spoon to smash the beans on the side of the pot and allow pot to simmer with the lid off for 30 minutes to thicken. While simmering,

add 3 cups of water and rice to saucepan. Cover and bring to a boil. Once boiling, reduce heat to low and let rice simmer for 15 minutes.

After 15 minutes, turn the heat off under the saucepan and let rice rest for 5 minutes with lid on. Then fluff with a fork.

Add sausage back to large pot, also add chopped parsley. Stir to combine. Add salt to taste.

Serve the beans topped with rice and a sprinkle of green onions.