Soak the beans in water overnight, or for a minimum of 6 hours. Drain the beans into a colander and rinse them with cool water to get rid of any unwanted debris. Set the beans aside in the colander until ready to use.

Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven or a stock pot over medium-high heat.

Add the chopped onion and sauté, stirring occasionally, until the onion begins to turn brown, about 10 minutes.

Add in the chopped sausage links and minced garlic and stir well. Continue cooking until the garlic is fragrant and the sausage starts to sweat, about 5 minutes.

Stir in the remaining ingredients (chopped carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper). Cover and bring the pot to a full boil. Reduce the heat to low and cook, stirring occasionally, until the beans reach your desired level of tenderness, about 1.5 to 2 hours. For tender beans, cook for the full two hours, or even longer depending on your preference.

Serve sausage bean soup in big bowls with crusty bread or cornbread for a comforting meal!