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1
Wash the beans and remove and discard any damaged beans or pebbles.
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2
The beans do not need to be pre-soaked, provided they are started in cold water.
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3
Place them in a large saucepan and cover with the seven cups of cold water and the one teaspoon of salt.
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4
Bring to a boil, lower the heat, cover and boil gently for 75 minutes.
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5
The beans should be just tender but still a bit firm.
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6
Meanwhile, prick the sweet and hot sausages (see note below) and place in one layer in a large saucepan.
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7
Add the half cup of water, cover, lower the heat to medium and cook about 20 minutes.
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8
By then the water should have almost completely evaporated and the sausages should be starting to sizzle in their own fat.
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9
Add the onion, carrot, celery, garlic and optional hot pepper and continue cooking, covered, for another 10 minutes.
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10
Set aside.
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11
When the beans are cooked, drain, combine the sausage mixture with them and add the tomatoes and thyme.
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12
Cook together for another 15 minutes.
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13
By then the beans should be tender and the mixture just slightly soupy.
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14
(The dish can be prepared to this point the day before serving.)
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15
Set aside, ready to be reheated when needed.
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16
At serving time, bring the mixture to a boil on top of the stove or, if at the beach, on the grill.
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17
When boiling, add the corn kernels, return the mixture to the boil and serve.
