Trout Alla Savoia - cooking recipe

Ingredients

4 cleaned whole trout (250 to 300 grams each)
salt and pepper
flour
3 oz. butter
5 tsp. oil
1/2 lb. mushrooms, sliced thin
1 tsp. lemon juice
1/4 lb. spring onion, sliced thin
1/4 c. fresh white breadcrumbs
1 lb. dried pinto beans
1 ham bone with meat still on it
2 c. chopped onion
1 tsp. chopped garlic
1 tsp. celery salt
1 tsp. seasoned salt
1/2 tsp. pepper
Tabasco, Louisiana red hot sauce and cayenne pepper to taste
2 qt. water
1 lb. smoked sausage, sliced in 1/2-inch pieces
cooked rice

Preparation

In large pan, cover beans with water and soak overnight. Drain and cover with approximately 2 quarts fresh water.
Add ham bone, onion, garlic, celery salt, seasoned salt, pepper and a few dashes of cayenne pepper, Tabasco and Louisiana red hot sauce. Bring to a boil; reduce heat and simmer, covered, for several hours or until beans are tender and liquid is thickened.
Remove ham bone.
Add sausage and simmer for 1 hour longer.
Adjust seasonings and water when necessary.
Serve over hot cooked rice as a main course.