My favorite is with smoked ribs & chunks from a slab of a well
smoke-cured bacon, always red kidney beans, all cooked with
caramelized onion and sliced carrot.

At the end add a tomato sauce, a bay leaf, and a roux with obligatory
garlic and paprika in it, no exceptions. The roux always made with
animal fat, preferably beef kidney suet. Simmer for another 15
minutes, and that's it !