Sort through 1 pound of red beans to remove any debris. Rinse and soak them overnight in fresh water.

In a pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 12 ounces of sliced andouille sausage and sauté for 5-7 minutes until browned. Remove sausage from pot.

Add 1 chopped onion, 1 chopped bell pepper, and 2 chopped celery stalks to the pot. Sauté for 5-7 minutes until softened. Then, add 3 minced garlic cloves and cook for another 1-2 minutes.

Add soaked and drained red beans, smoked meat (if using), 6 cups of chicken stock, and 2 tablespoons of Worcestershire sauce. Toss in 2 bay leaves and the sautéed sausage; stir well to combine.

Bring the mixture to a boil over high heat, reduce to low, cover, and simmer for 1.5 to 2 hours. Stir occasionally and check for doneness.

Carefully remove smoked meat from the pot, shred it, and return to the pot. Stir to incorporate.

Gently mash about 1/3 of the beans against the pot with a potato masher for a creamy texture. Let simmer uncovered for an additional 15-20 minutes.

Serve hot, garnished with chopped green onions if desired. Enjoy with crusty bread or cornbread.