Throw away the flavor packet that is included with beans. Soak beans overnight, changing the water a few times. Drain and rinse.
In a crock pot cover the beans with 1 inch of water. Add the rest of the ingredients except the kielbasa. Cover and cook on high for 1 hour. Turn to low and cook for 8 hours or so. Stir once or twice during cooking. 1 hour before serving add the sliced kielbasa. If you prefer thicker soup you can mash some of the beans and stir back into the soup. Finish cooking.
Serve with tabasco sauce and bread or rice. Serves 4 generously. Freezes well. Leftovers get thicker with reheating and are delicious served over rice. Also do not have to have the kielbasa it is stil good. The reason I have 16 is because sometimes they just have the 16 beans instead of the 15.
Barbara S. from Shoemakersville, PA
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