Place the sliced pork belly in a cold pot and turn on the heat to render the fat.
Drain the excess fat from the pot, leaving about 2 tablespoons behind.
Add the sliced smoked sausage and cook slightly.
Stir in the minced garlic and the holy trinity mixture.
Generously season the meat and vegetables with Cajun seasoning, thyme, cayenne pepper, smoked paprika, Accent, and white pepper. The mixture needs to be highly seasoned as the beans will absorb a lot of flavor.
Add in the soaked kidney beans, then pour in enough chicken stock to completely cover the beans.
Drop in the bay leaves and bring the pot to a boil for at least 10 minutes to ensure the beans are safely cooked.
Lower the heat and let simmer. Once the beans become tender, they will begin to break apart and release their starch, giving the dish its signature creamy consistency.
Season the beans with Worcestershire sauce and hot sauce. Taste the beans and adjust the seasoning with additional Cajun seasoning, onion powder, and garlic powder if needed.
Stir in the chopped green onions. Continue simmering, adding more chicken stock if the mixture ever gets too thick.
Serve the red beans and meat hot over a bed of cooked white rice. Enjoy!
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