1-First, soak 1 pound dried red kidney beans in cold water by a few inches for at least 12 hours or more, then drain and rinse them thoroughly.

2-Heat a large pot at least 6 quarts over medium heat and cook ½ pound diced thick cut bacon until mostly crispy, about 10-15 minutes. Remove the bacon and set it aside, keeping some grease in the pot.

3-Sear 1 pound sliced andouille or smoked sausage in the reserved bacon grease until browned on both sides, about 5-10 minutes, and set it aside with the bacon.

4-Add 1 ½ cups diced onions, 1 cup diced celery, and 1 cup diced green bell pepper to the pot. Sauté until the onions are translucent and starting to caramelize, about 8-10 minutes, while scraping up the browned bits from the bottom.

5-Stir in 4 cloves minced garlic and cook for 1 more minute, letting its aroma fill the air.

6-Return the bacon and sausage to the pot along with the soaked beans, 10 cups chicken stock, ¼ to ½ pound diced smoked ham, 2 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon black pepper, half of the ½ cup thinly sliced green onion shoots, half of the ¼ cup finely chopped fresh parsley, and 3 bay leaves. Stir everything together to combine.

7-Bring the mixture to a boil, then reduce the heat to simmer uncovered for about 2 hours until the beans are tender and the liquid thickens. Stir occasionally to avoid sticking and skim off any foam. For thicker beans, smash some against the pot side with a spoon or masher.

8-Remove the 3 bay leaves, then stir in the remaining half of the ½ cup thinly sliced green onion shoots and the remaining half of the ¼ cup finely chopped fresh parsley.

9-Adjust seasoning with Cajun seasoning or salt and pepper as needed. Serve over cooked long grain white rice, and add hot sauce or a dash of red wine vinegar for extra zest.