Drain and rinse the soaked red kidney beans. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the oil or bacon fat over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.

In the same pot, add the diced onion, bell pepper, and celery (the 'Holy Trinity'). Cook, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Add the drained beans, browned sausage, ham hock, bay leaves, thyme, oregano, smoked paprika, and cayenne to the pot. Pour in 6 cups of broth or water and add the Worcestershire and hot sauce.

Bring to a boil, then reduce heat to a low simmer. Partially cover the pot and let it cook for 2 to 2.5 hours, stirring occasionally. Check the liquid level periodically; add the remaining broth if the beans look too dry.

About 30 minutes before the beans are finished, remove the ham hock. Once cool enough to handle, shred the meat from the bone and return it to the pot. Discard the bone and bay leaves.

Using a wooden spoon or potato masher, mash about one cup of the beans directly in the pot against the side. This helps thicken the gravy. Stir everything together and let it simmer, uncovered, for the final 20-30 minutes.

Season generously with salt and black pepper.

Serve the red beans hot over a bed of fluffy white rice. Garnish with sliced green onions and extra hot sauce on the side.