1. Place dried red kidney beans in a large bowl and cover them with water. Let them soak overnight, then drain and rinse before cooking.

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

3. Add the onion, bell pepper, and celery to the same pot. Cook until softened, about 5 minutes. Stir in garlic, thyme, smoked paprika, cayenne pepper, salt, and black pepper and cook for 30 seconds.

4. Add the soaked beans, bay leaves, and water or broth. Bring to a boil, reduce heat to low, and simmer uncovered for 2 to 3 hours, stirring occasionally, until the beans are tender.

5. Mash some of the beans against the side of the pot with the back of a spoon to create a creamy texture.

6. Return the browned sausage to the pot and stir in Worcestershire sauce. Simmer for another 10 minutes.

7. Remove bay leaves and serve the red beans over cooked white rice. Garnish with green onions and hot sauce if desired.