After sorting the red beans, trim off any rough edges. After that, transfer the beans to a big dish and add cold water to cover. Soak the beans on the counter for the entire night. For a quick soak procedure, consider this blog article as an alternative. Set aside the beans to drain in a colander before beginning the dish.

Put the butter and olive oil in a big saucepan and heat it to medium-high. When heated through, add the sausage rounds and cook for two to three minutes, or until browned all over. Next, move the sautéed sausage to a sanitized basin and put it aside using a slotted spoon.

Add the celery, bell pepper, and onion. The mixture should be sautéed for 4–5 minutes, or until soft. After that, add the garlic and simmer for a further minute or so, or until fragrant. After the beans have been pre-soaked, add the stock, Worcestershire, sautéed sausage rounds, smoked pork, and bay leaves to the pot. Verify that everything is completely covered by the liquid. After giving everything a gentle toss to incorporate, turn up the heat to high and boil the mixture for five minutes.

Once boiling, lower the heat to a simmer and place a lid on the pot. Simmer for one and a half to two hours, returning to the pot periodically to stir and monitor the beans' progress. Add extra stock, broth, or water, one cup at a time, to loosen the mixture if it starts to appear dry.

When the beans are cooked through, take the smoked meat from the pot and let it cool before handling. To separate the meat from the bones and chop it into bite-sized pieces, use two forks or your hands—fitted with disposable gloves if preferred. Throw away the skin, bones, and any additional fat from the smoked meat. Add the chunks of smoked meat back into the saucepan after removing the bay leaves.

To achieve a creamy texture, mash a small portion of the beans with a potato masher (a few strokes will help thicken the mixture). Add the tomato sauce, black pepper, and cajun seasoning to taste. Stir well to combine the ingredients and simmer, covered, for an additional 15 to 20 minutes. Take the pot off the stove and ladle the red beans into bowls. Garnish with rice and serve right away, garnished with parsley or chives, if desired. Enjoy!