Begin by sorting through the red beans for any debris, then soak them overnight in a large bowl of water.

In a large pot over medium-high heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Add sliced andouille sausage and sauté for 5-6 minutes until browned and fragrant.

In the same pot, add diced onion, bell pepper, and celery, and sauté for 4-5 minutes or until the vegetables soften. Stir in minced garlic during the last minute.

Return the cooked sausage to the pot and mix in soaked beans, any smoked meat, bay leaves, and about 6 cups of stock. Bring to a boil for 5 minutes.

Reduce heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally and add more stock as needed.

Remove any smoked meat, shred it, and return it to the pot. Mash a few beans to thicken the stew, then season with Creole seasoning and black pepper.

Serve over steaming long-grain rice, garnished with chopped green onions or parsley.