1. Place dried red kidney beans in a large bowl and cover them with water. Let them soak overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.

2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set it aside.

3. In the same pot, add the onions, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the garlic, thyme, paprika, cayenne, salt, and black pepper, cooking for another 30 seconds until fragrant.

4. Add the soaked red beans, bay leaves, and water or broth to the pot. Bring to a boil, then reduce heat to low and let it simmer, uncovered, for 2–3 hours, stirring occasionally. If using a pressure cooker, cook on high pressure for 45 minutes, then let the pressure release naturally.

5. Once the beans are tender, use the back of a spoon to mash some of them against the side of the pot. This helps thicken the dish and gives it a creamy consistency.

6. Return the browned smoked sausage to the pot and stir in the Worcestershire sauce. Let the mixture simmer for another 10 minutes to allow the flavors to meld.

7. Remove the bay leaves and serve the red beans over a scoop of cooked white rice. Garnish with chopped green onions and a dash of hot sauce for an extra kick.