Soak the beans overnight in a large bowl covered with water. Drain and rinse before using them.

In a large pot, heat olive oil over medium heat. Add sliced smoked sausage and brown for about 5 minutes.

In the same pot, add diced onions, bell pepper, and celery. Sauté for about 5 minutes, then add garlic, thyme, paprika, cayenne, salt, and black pepper; cook for 30 seconds.

Stir in soaked beans, bay leaves, and enough water or broth to cover by about an inch. Bring to a boil, then reduce heat and simmer uncovered for 2 to 3 hours.

Mash some beans against the side of the pot for a creamy texture.

Return browned sausage and Worcestershire sauce to the pot. Stir and simmer for an additional 10 minutes.

Discard bay leaves and serve over cooked white rice, garnished with green onions and hot sauce if desired.