white Beans and sasage question

If you're talking about great northern beans, I cover then with water (2 inches over top of beans), take them to a simmer, remove from the heat then soak them overnight. The next day, drain water, rinse once in cool water and then cook for maybe two hours. I don't like to salt them for the first hour of cooking because I believe the salt makes them tougher.

If tough beans are what you are going after, then salt away. Some add carrot and onion to their beans. I see you are adding sausage. That is nice and ham or pork chops or salt pork are nice also.
Add the meat right away when you start cooking them the second day.

I don't soak anymore.... I participated in a white bean cook off once and all the teams that placed did a "first boil" for about 30-45 minutes to make them open up. They strained and rinsed them real good and then cooked down onions, added salt pork/pickled pork, the beans and fresh water for the final cook.

Results are awesome... You get a creamy sauce, but beautiful, soft whole beans also for great texture.

I am asked to cook the beans at many a function since I weny to this method.