Wash and soak the red beans

• Rinse the red beans thoroughly under cold water.
• Let them soak for about 1 to 2 hours before cooking.

Brown the sausage

• Chop the andouille sausage into small pieces and place them in a pan.
• Add the butter and sauté the sausage.
• Sprinkle in a little extra seasoning before adding the vegetables.

Add the vegetables and deglaze

• Add the chopped bell pepper and onion and cook until softened.
• Pour in the white wine to deglaze the pan and add extra flavor.

Thicken and season

• Stir in the flour to thicken the dish instead of mashing the beans.
• Season with garlic powder, onion powder and Tony's seasoning, then mix well.

Add smoked meat, beans and broth

• Add the smoked pork (or smoked turkey) and the soaked beans.
• Pour in the chicken broth and add the bay leaves.

Simmer until thick

• Bring to a low to medium simmer.
• Cook for a couple of hours, stirring gradually every 30 minutes, until the beans start to thicken.

Plate and serve

• Spoon the red beans over rice.
• Finish with a little chopped parsley and serve with cornbread.