In a large pot, heat the olive oil over medium heat. Saute the diced bacon bits and ham. (The ham that I used was leftovers from a seasoned ham cooked at Christmas time. The ham was seasoned with Creole seasoning. This added a nice depth of flavor to the final outcome of this meal. To achieve the same effect, you can add 1 tsp of Creole seasoning to this step, if desired.) After five minutes, add the onion, green bell pepper, celery, and garlic to the pot and cook until the trinity has softened, about 8-10 minutes.

Carefully pour the chicken stock into the pot along with adding all the seasoning: Creole seasoning, basil, oregano, red pepper flakes, white pepper, and the bay leaves. Mix the seasoning in with the added stock and be sure to scrape up any bits of bacon or ham that stuck to the bottom of the pot.

Add the cans of red beans to the pot and mix well. I feel that two cans is perfect but you could add a third can if desired. If you use a third can and the consistency is to thick, either add more chicken stock or water.

Bring the pot to a boil, cover, reduce heat and simmer for 25 minutes. Remove bay leaves and discard.

Serve the red beans with hot cooked white rice. You can garnish with parsley, green onions, or crumbled bleu cheese.