Chef’s Notes: In this recipe, the first steps are the most important. Browning the meats, and letting them stick to the bottom of the pot, creates a foundation of flavor. When you add the onions, celery, and bell pepper, these aromatic vegetables will give off enough juice to deglaze the bottom of the pot, creating an intensely flavored broth in which to cook the beans. This recipe is a tribute to my mom, Ernie Brigtsen, who made the best red beans in the world. Cooking Time: 3 to 3 1/2 hours Makes 6 to 8 servings as a main course (11 cups) 2 tablespoons mild olive oil 2 cups ham or pickled pork, diced into 1-inch pieces 2 cups Andouille smoked sausage, sliced into half-rounds, 1/4-inch thick 2 bay leaves 1 cup finely diced green bell pepper 2 cups finely diced celery 3 cups finely diced yellow onion 4 teaspoons …