French Cassoulet in the Crock Pot

Ingredients

• 16 oz. dry Navy Beans
• 16 oz. turkey smoked sausage, halved lengthwise
• 1 c. chopped carrot
• 1 c. chopped celery
• 1 c. chopped onion
• 4 cloves garlic, peeled and minced
• 28 oz. chicken broth
• 14.5 oz diced tomatoes
• 1 c. water
• 1/2 cup dry white wine
• 1 bay leaf
• 1 1/2 t. herbes de Provence
• 1/2 t. black pepper
• 1/2 t. hot pepper sauce

Steps

1. Rinse and sort beans. Combine beans and remaining ingredients in a slow-cooker and stir. Cook until beans are very tender, about 8 hours on high setting. Remove bay leaf. Serve