Sort through the dry red beans to remove any small pebbles or debris. Clean thoroughly in a large bucket.

Cover the beans with water and soak overnight. In the morning, drain the water so they are ready for cooking.

In a large heavy-bottomed stock pot over medium-high heat, add the oil. once hot, add the chopped bacon.

Render the bacon until all the fat has liquefied and the bacon is fully cooked and crisp.

Add the sliced andouille sausage to the pot and cook for 5 minutes, stirring regularly to brown the edges.

Stir in the chopped celery, onions, green peppers (the Holy Trinity), and garlic. Cook until the onions are translucent.

Add the hot water, soaked and strained beans, bay leaves, white pepper, thyme, and oregano. Bring to a light boil.

Reduce heat and simmer for 1.5 hours until beans are tender and the liquid has thickened into a creamy consistency.

Stir in the salt. Taste and adjust seasoning if needed. Remove bay leaves before serving.