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1
Wash and sort the beans.
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2
In a large soup pot cover the beans with water and bring to a rolling boil.
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3
Turn off the heat and let rest 2-3 hours.
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4
Drain and rinse the beans.
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5
Return the beans to the pot and add 8 cups water, add a few pinches of pepper, the thyme, and bay leaves and bring to a slow boil. *Don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
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6
In the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
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7
Add to the pot and stir.
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8
After the beans have cooked at least 30 minutes, return saute pan to the heat and saute the meats, adding more olive oil if needed.
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9
When the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
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10
Return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
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11
Pour all of that into the bean pot and stir.
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12
Add the whole can of tomatoes and stir.
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13
Let simmer on low for about 2 hours, stirring occasionally until the beans are just right.
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14
Season with salt, pepper, & hot sauce to taste.
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15
I will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! Shhh.
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16
Stir, taste and reseason.
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17
Serve in bowls over steamed white or brown rice.
