Add all ingredients to a large Dutch oven; bring to a boil over high heat. Reduce heat to a simmer; cook 2 to 2½ hours or until beans are soft, adding extra water as necessary. Remove tasso and half of the beans from the pot. Set aside.

Using an immersion blender, puree remaining beans until smooth. Roughly chop reserved tasso; add back to pot with reserved beans and stir well. Return to a simmer and heat through; taste and adjust seasoning.

Note: Tasso will add salt to the dish