In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.) Rinse beans well, strain and discard soaking water.
In a large, heavy pot, brown sausage in 1 tablespoon of olive oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Add drained, soaked beans, 2 cups water and 2 cups chicken stock into pot and bring to a high simmer. Add black pepper, cayenne, salt and all herbs except parsley and fresh green onions. Stir frequently.
Cover loosely. Cook on high simmer until beans are softened, about 1 1/2 to 2 hours. Stir regularly. Add water or chicken stock if needed to maintain a soup-like quality. Taste and adjust seasonings as needed.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice. Drizzle Fresh Harvest Cayenne Olive oil over the dish as desired for a bit of spice.