Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain.
Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp).
Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.
Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp).
Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours.
Stir in parsley and green onions. Serve mixture warm with prepared rice.
*This is spicy sausage, if you don't want a spicy dish then use another smoked sausage. Also omit the cayenne pepper.