Rinse and sort beans, and soak in water overnight.
Sauté sausage in a tablespoon of olive oil over medium high heat for 7-10 minutes, or until sausages begin to seared and browned.
Stir in onions, bell peppers, parsley and garlic, and sauté until onion and bell peppers are tender.
Drain beans and stir into sausage and vegetable mix; stir in butter.
Pour in chicken broth, and stir in bay leaves and ham hock or neck bones. Season to taste and bring to a boil. Once boiling, lower to a simmer, cover and let cook for 1.5-2 hours. Check beans for tenderness; once tender, smash some of the beans on side of pot and stir into juices to make creamy. Careful not to mash too many, you just want to do enough to add creaminess.
Continue to season to taste. Pair with white rice and garnish with more parsley.