After the beans are rinsed, heat a stock pot over medium/low heat and melt a tablespoon of butter.
When your butter is melted, add your bacon and cook it until it is a little crispy.
Add your diced ham and cook it to get a sear on it. When the bacon is crispy and the ham is seared, use a slotted spoon to remove it from the pot, leaving the bacon grease and butter behind.
Next, add your celery, onion, and garlic in the bacon grease until the onions are translucent.
Add your bacon and ham back to the pot and then add your bay leaves, parsley, salt, pepper, and Tony Chachere's Creole Seasoning. (If you do not have Tony's, you can use my Bayou Blast recipe.)
Then add your chicken broth, then water, and bring it all to a boil.
When the water is boiling, add your drained red beans and return to a boil.
Reduce the heat and simmer over low/medium heat (2 - 3 out of 8 on the stove) for 1 ½ to 2 hours, checking on the beans and giving them a stir every 30 minutes. Make sure to stir all the way down to the bottom of the pot, checking to make sure that the bottom is not burning.
When you have about 20 - 30 minutes left of cooking time, dice up your smoked sausage and saute it in a frying pan.
After 1 ½ to 2 hours, remove your beans from the heat and serve over white rice. Garnish with diced pepperoncini peppers, your cooked sausage, and a splash of the pepper vinegar.