Start by soaking your dried red beans overnight. This softens them up, so they cook faster and more evenly. Rinse and drain them before setting them aside.

Grab your large pot and heat it up. Begin by sautéing diced onion, green bell pepper, and celery until they’re softened. Toss in the minced garlic and sliced smoked sausage. Cook until the sausage is golden brown and the veggies are aromatic.

Now it’s time to add the flavor boosters. Stir in Creole seasoning, a pinch of cayenne if you like heat, and some bay leaves. Add the soaked beans, then pour in chicken or vegetable broth until the beans are fully covered. Bring everything to a boil before reducing the heat to a gentle simmer.

Simmer for about two hours, stirring occasionally. This process allows the beans to cook through and absorb all the smoky, savory flavors in the pot. They should be tender and full of taste by the end.

If you like your beans a bit creamy, use the back of a spoon to mash some of the beans up against the side of your pot. This will thicken the mixture for a rich, velvety texture.

Serve the beans over a bed of warm, cooked white rice. Garnish with freshly chopped green onions and parsley for an extra pop of flavor and color.