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What's Cookin Wednesday - Smoke Sausage & Pinto Beans

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1 pound pinto beans, sorted and soaked overnight (or use quick-soak method below)
1 (12-ounce) package smoked turkey or chicken sausage (I used sundried tomato & provolone flavored) 
1 (14.5-ounce) can fire roasted tomatoes with garlic
1 (15-ounce) can whole corn kernels
5 cups chicken or beef broth

QUICK SOAK FOR BEANS:
Put your dry beans into a large pot of water, and pick out any beans that float to the top or are oddly shapen or shriveled. Cover, and  bring to a boil. Boil at a rapid pace for 10 minutes, then remove from heat. Keep the lid on, and let the beans soak in the hot water for 1 hour before rinsing and using with your favorite recipe.

The Directions

Use a 6-quart slow cooker. Place the soaked and drained beans into your slow cooker insert. Add sliced sausage. Add the entire can of tomatoes and the whole can of corn. Stir in broth. Cover, and cook on low for 8 hours, or on high for about 6 hours. Serve when the beans reach desired tenderness. If you live in a high altitude your beans will take longer than they will if you live at sea level.
 
Other than not reading the direction and using canned beans instead of dried - this was awesome!  Mine turned out more soupy because of the wrong beans, so I will try again with dried beans.
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