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1
Prepare a medium-hot fire (350F) in a wood-fired oven or grill prepared for cooking with indirect heat.
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2
Drain the soaked beans and put them in a large clay bean pot.
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3
Add enough water to cover the beans by 2 inches.
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4
Cover and place in the oven or over indirect heat on a grill and bring to a boil.
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5
Cut the sausage in half lengthwise and place cut side down in a clay baker.
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6
Roast in the oven until the fat is rendered; drain.
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7
Or, cook the sausage over direct heat on the grill.
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8
Cut the cooked sausage into bite-sized chunks or crumble.
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9
Set aside.
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10
Add the salt to the beans and move to a cooler area of the oven or grill to gently simmer until the beans begin to soften, about 1 hour.
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11
Add more water if you can see the beans above the reduced liquid.
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12
Add the garlic, rosemary, and the 1/4 cup olive oil.
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13
Cover and continue to cook, stirring a few times, until the beans are tender and the garlic is soft.
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14
Add more water if all of the liquid has evaporated.
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15
The beans should be slightly saucy.
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16
Remove the rosemary and transfer 1 cup of the beans to a food processor to puree until smooth.
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17
Stir the pureed beans into the whole beans.
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18
Add the sausage and continue to cook until very tender.
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19
Meanwhile, bring the balsamic to a simmer in a nonreactive saucepan over medium heat.
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20
Cook until reduced by about two-thirds, 20 to 25 minutes.
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21
Remove the beans from the heat and generously drizzle with olive oil.
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22
Serve warm, drizzled with the reduced balsamic, if you like.
