10 cups chicken broth organic swanson® regular, Natural or Certified
4 ounces navy beans dried
4 ounces pinto beans dried
0.3 teaspoon ground pepper black
4 ounces kidney bean dry
8 servings parmesan cheese grated
0.8 pound pork sausage sweet italian
6 sun-dried tomatoes drained thinly sliced in oil
Equipment
frying pan
slow cooker
Directions
Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat.
Pour off fat.
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours.* Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender.
