Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Drain the beans into a colander and set aside.

In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Transfer the sautéed sausage to a clean bowl and set aside.

In the same pot, add the onion, bell pepper, and celery. Sauté the mixture until tender, about 4-5 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute.

Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, 8 cups of stock/broth, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.

Reduce the heat to low and cover the pot with a lid. Cook for 1 ½ to 2 hours, stirring occasionally. If the mixture looks dry, add more stock/broth 1 cup at a time as needed.

Once the beans are tender, remove the smoked meat from the pot and set aside to cool. Shred the meat off the bones into bite-sized pieces, discarding skin, bones, and any extra fat. Remove bay leaves and stir the meat back into the pot.

Use a potato masher to mash some of the beans, just a few strokes, to help thicken the mixture. Season with Creole Cajun seasoning and fresh ground black pepper to taste. Stir well and let simmer uncovered for 15-20 minutes.

Remove from heat and ladle the red beans into bowls. Top with white rice and serve immediately with hot sauce and freshly chopped garnishes if desired.