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1
The night before you plan to cook the beans, empty the package into a large bowl and cover with tap water so that beans are totally submerged.
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2
Refrigerate overnight; drain before using, being sure to discard the water.
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3
When ready to cook, heat 1 tablespoon of both the oil and butter in a large shallow skillet.
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4
Add Tasso or other type of ham, cooking for 8-10 minutes over medium-high heat, stirring often.
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5
Remove meat from skillet, and set aside.
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6
Pour in remaining oil and butter, heating until butter melts.
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7
Add onions, celery, bell and serrano peppers, and garlic.
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8
Cook over medium heat until vegetables are wilted and golden.
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9
Remove vegetables to a large Dutch oven; place skillet aside, but do not wash.
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10
To the vegetables, stir in the drained beans, bay leaf, summer savory, thyme, reserved ham, and Creole/Cajun seasoning.
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11
Add the water and bring to a boil; then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
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12
For creamy beans, after beans have been cooking for about an hour, remove one cup of beans, and mash with a fork, return to the pot and continue to cook for another hour or until beans are tender and creamy.
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13
While beans are simmering, cook sausage by placing sausage in the large skillet used to cook the vegetables.
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14
Add 1 cup of water to sausage, bring water to a boil, reduce to a simmer, cover and cook sausage for 20-25 minutes.
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15
Remove cover and continue to cook over medium high heat, turning sausage over as it browns.
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16
Serve sausage alongside beans and rice, and sprinkle with parsley and green onions, as well as hot sauce as desired.
