White Beans and Rice

1 pound dried white or navy beans	2 teaspoons salt
1 pound tasso, fresh smoked sausage or cured ham	1 teaspoon ground black pepper
2 medium onions, chopped fine	½ teaspoon ground red pepper
1 large bell pepper, chopped fine	½ teaspoon ground white pepper
1 cup chopped parsley

It is best to soak the beans overnight in water to cover, but it is not essential -- unsoaked beans simply take longer to cook.

If you are using tasso or ham, cut it in ½-inch dice; if you are using sausage, slice it half inch thick. Place the beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell peppers, tasso, ham, or sausage, salt and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1 - 1 ½ hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water.

When the beans are tender, remove 2-3 cups of them, mash with a fork, and return to the pot. This makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice.

Serves 6-8 as a main course, 10-12 as a side dish.