Cover the dried red beans with several inches of cold water and soak overnight. Drain and rinse before cooking.

Heat a large, heavy pot over medium heat and add a tablespoon of oil. Sauté the diced onion, bell pepper, and celery until they begin to soften, about 5–7 minutes.

Add the minced garlic and the sliced smoked sausage. Cook until the sausage browns and the vegetables are tender, about 4–6 more minutes.

Stir in Creole seasoning, a pinch of cayenne if using, and the bay leaves.

Add the soaked, drained beans to the pot.

Pour in enough chicken or vegetable broth to fully submerge the beans (about 6–8 cups). Increase heat to bring the pot to a boil.

Once boiling, reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Add more broth or water if the beans look dry before they’re tender.

For a creamier texture, mash a cup or so of the beans against the side of the pot with a spoon, then stir to incorporate. Taste and adjust salt, pepper, and Creole seasoning. Remove bay leaves.

Serve hot over cooked white rice and garnish with chopped green onions and parsley.