Cook the diced bacon in a large Dutch oven over medium heat until crispy, about 10 to 15 minutes. Remove with a slotted spoon and drain on paper towels, leaving the drippings in the pot.

Brown the sliced andouille sausage in the bacon fat until seared on both sides, about 5 to 10 minutes. Remove and set aside with the bacon.

Add the diced onion, celery, and bell pepper to the pot. Sauté until the onions are translucent and starting to caramelize, 8 to 10 minutes. Add the garlic and cook 1 minute more.

Return the bacon and sausage to the pot. Add the drained soaked beans, chicken stock, diced ham, oregano, thyme, black pepper, bay leaves, and half of the green onions and parsley. Bring to a boil, then reduce heat and simmer uncovered for about 2 hours, skimming foam and stirring occasionally, until the beans are very tender.

Mash some of the beans against the side of the pot with a wooden spoon to thicken the broth. Remove the bay leaves. Stir in the remaining green onions and parsley. Season to taste with Cajun seasoning, salt, and pepper.

Serve the red beans ladled over steamed white rice, topped with extra green onions and hot sauce on the side.