Recipe from 5 Ingredients or Less Slow Cooker Cookbook by Stephanie O'Dea
Use a 4- or 6-quart slow cooker. Place the beans in a large pot of water to cover by 2 inches, and let soak overnight. Add the drained beans to the insert, and then the sausage slices. Pour in the tomatoes, and stir in the broth. Cover and cook on Low for 8 to 10 hours, or until the beans are bite-tender. Serve in a wide-mouthed bowl.
