Directions

1.  After the beans have soaked overnight, drain, put in a large pot, and cover with water. Boil the beans for 45-60 minutes, making sure the beans stay covered with water. The beans are done when tender but not falling apart. Drain. If using canned bean, omit this step.

2.  Heat the olive oil in a large stock pot over medium high heat. Add the ham shank and sausages to lightly brown. Remove meats and set aside.

3.  Add remaining oil and sauté the onions, green peppers, and celery until the onions are translucent. Add the garlic and cook for another 2 minutes. Add the beans to the pot, and return the ham shank, sausages and the rest of the ingredients with enough water to cover it all.

4.  Bring to a boil, then reduce the heat so that the pot is at a low simmer. Simmer for 2-3 hours, stirring occasionally, until it gets nice and creamy. Adjust seasonings to taste. If after 3 hours the beans are not getting creamy, take a cup or two of the beans out, mash them and return them to the pot and stir.

5.  Before serving cut up the sausage into inch-thick medallions and remove the ham from the bone. Return to beans and serve over rice topped with green onions.