In a large Dutch oven, combine beans and water to cover by 2 inches. Bring to a boil over medium-high heat; boil for 1 minute. Cover, remove from heat, and let stand for 1 hour. Drain.
In a large skillet, melt 2 tablespoons butter over medium heat. Add ham and tasso, and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove from skillet.
Add the remaining 2 tablespoons butter to the skillet; stir in onion, bell pepper, and celery. Cook, stirring occasionally, for about 25 minutes. Add garlic, and cook for 5 minutes. Add 3 tablespoons of water to skillet, scraping browned bits on bottom of pan with a wooden spoon. Add the ham and tasso back to skillet; stir in 1¾ cups plus 1 tablespoon water.
In a large Dutch oven, add the beans, chicken broth, and remaining 5 cups water. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until beans are almost tender, about 1 hour.
Add the vegetable mixture, Pi-YAHHHHH!! Seasoning, dried parsley, salt, and bay leaves to the beans. Stir well. Bring to a boil over high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, 3 to 4 hours. After 3 hours, check the texture of the beans. If they still seem hard, keep simmering. When the texture is to your liking, you can thicken the consistency by gently mashing beans on the side of the pot and stirring. Do this until you get the desired consistency. Simmering some more uncovered will also thicken them. Discard bay leaves. Serve with rice. Garnish with fresh parsley, if desired, and enjoy!
Recipe by Louisiana Cookin' at https://louisianacookin.com/crowd-pleasing-fare/