Instructions: In a crockpot or a heavy 3 quart pan place all theingredients except the beans to a boil and simmer for anhour or two. Add the beans and simmer for another hour ortwo. Mash a few of the beans with a spoon to thicken theliquid..Do not use a creole seasoning made with salt. The sausageand ham provide salt, and more may be added at the table.Add additional peppers if desired.Serve with rice.A table of tomato paste may be added near the end of thecooking time.

NOTES : Beans can be cooked to minimize the undigestablesugars that cause gas. Put the beans in a pan and coverwith water to 2 inches over the dry beans. Heat toboiling. Turn off the heat. Allow the beans to swell forabout an hour. Drain the water off and refill with waterto cover the beans. Bring to a boil and allow to set overnight or for several hours. Drain the beans and refillwith water to cover and simmer until tender (about 1 hour).Drain the beans and use in recipes calling for cooked beans.

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