Place Borlotti beans, garlic cloves and 1-bay leaf in a bowl. Cover with water and soak over night. Rinse under cold water before using.
Pre-heat oven to 325°F.
In a Dutch oven melt butter, add olive oil and bay leaves. Add Italian sausages and brown on all sides. Remove sausages and place on a sheet pan with parchment paper. Bake Italian Sausages for 20-minutes. Hold sausages for service.
Add onions, Serrano pepper and sauté until tender. Add chopped garlic and sauté 1-2 minutes.
Add Pinot Noir Wine and reduce by half. Add Fresh Herbs, season with fine sea salt and fresh ground black pepper.
Add Ham Stock, Borlotti Beans and bring to a full boil. Cover the beans, reduce to a simmer for 1-hour or until Borlotti Beans are tender. Stir the pot several times to prevent beans from burning.
Add the cooked Hot Italian Sausages and simmer for 15-minutes.
Season the beans with fine sea salt and fresh cracked black pepper to taste. Serve in warm soup bowls.
Garnish the beans with Fresh Chopped Green Onions.