Almost any vegetable can be used here. Serve with corn bread.
Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Heat oil in skillet and saute green peppers, celery, and scallions until tender. Remove with slotted spoon and set aside. Add sausages and fry until brown. Drain off fat. Combine all but last ingredients in soup kettle, add cold water to cover, and simmer, partially covered, 1-½ to 2 hours. Season with salt and pepper.