Begin by sorting through your dry red beans to remove any debris. Place the beans in a large bowl and cover them with cold water, letting them soak overnight. Drain the beans before moving on to the next step.

In a large pot or Dutch oven, heat a tablespoon of butter and a splash of olive oil over medium heat. Once the oil is shimmering, add the sliced andouille sausage. Sauté for about 2-3 minutes until the sausage is nicely browned and has released its rich flavors. Remove the sausage from the pot and set it aside.

Using the same pot with the sausage drippings, add diced onion, bell pepper, and celery. Sauté the vegetables over medium heat for 4-5 minutes until they become tender. Next, incorporate minced garlic, cooking for an additional minute.

Add the soaked and drained red beans to the pot, followed by your choice of smoked meat like ham hock or salt pork. Stir in the browned sausage, bay leaves, chicken or vegetable broth, and Worcestershire sauce. Mix everything well.

Increase the heat to bring your pot to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours.

Once your beans are cooked, carefully remove the smoked meat from the pot. Allow it to cool, then shred it into bite-sized pieces. Return the shredded meat back into the pot with the beans.

For a thicker consistency, use a potato masher to lightly mash some of the beans in the pot.

Taste your dish and adjust the seasoning—stir in Creole or Cajun seasoning and freshly ground black pepper. Let it simmer uncovered for an additional 15-20 minutes.