Brown the sausage. Heat the olive oil or bacon grease in a large Dutch oven over medium heat. Add the andouille sausage and cook until browned on both sides, about 4–5 minutes. Transfer to a plate and set aside.

Sauté the vegetables. Add the onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally and scraping up any browned bits, until softened and lightly golden. Add the garlic and cook for 30–60 seconds, until fragrant.

Bloom the seasonings. Stir in the Creole seasoning, dried thyme, bay leaves, and black pepper. Cook for about 30 seconds, just until fragrant.

Simmer the beans. Add the soaked beans, ham hock, chicken stock, Worcestershire sauce, and a few dashes of hot sauce. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer uncovered or partially covered for 3–3½ hours, stirring occasionally, until the beans are very tender and beginning to break down.

Add the sausage back. Return the browned sausage to the pot and continue simmering uncovered for another 20–30 minutes, until the beans are creamy and the broth has thickened. Use the back of a spoon to mash some of the beans against the side of the pot to naturally thicken the mixture.

Shred the ham hock. Remove the ham hock to a plate. Once cool enough to handle, shred any tender meat from the bone and stir it back into the beans. Discard the bone, skin, and excess fat.

Finish with balance. Stir in the butter and vinegar, then adjust with more hot sauce to taste. Taste carefully and add salt and pepper only if needed.

Serve. Spoon the red beans over hot white rice and top with sliced green onions and additional hot sauce. Enjoy!