Bring beans, ham bone and water to a rolling boil for a couple of minutes. Then let them soak in that same water overnight (put in fridge). In the morning, brown sausages first and drain grease. Bring the beans to a boil once again and add all other ingredients. Reduce heat and simmer for at least 3 hours. Beans should become very creamy. Serve over hot fluffy rice. Season to taste with Eddy Raven's MexiCajun Gourmet Sauce