Print Ingredients 1 pound turkey Italian sausage ¼ cup water 1 red bell pepper 1 green bell pepper 1 red or white onion 1 teaspoon minced garlic 1-2 tablespoons oil 1 can (15-ounce) light red kidney beans 1 can (15-ounce) Great Northern beans 1 can (14.5-ounce) diced tomatoes with liquid ¼ cup dry red wine 1 teaspoon thyme or sage Number of Servings : 12 Directions Prepare dry beans using the hot soak method. Do this the evening before you plan to serve the beans. In the morning, cook the soaked beans until tender. Drain. Start here for canned beans. Mash the beans by hand with a heavy fork or spoon, adding as much of 1 cup of water as needed. Chop up any whole skins, leave the mixture lumpy. A processor or blender also works well. Clean green pepper, celery and onion, chop fine. Drain mushrooms, chop fine. Combine mashed beans with remaining water and ingredients. Cover and cook in a slow cooker (crockpot) on high for 4 hours or low or simmer for 8 hours or Dutch oven in a 350º oven for 3 hours. If Dutch oven is used, stir occasionally. Use Beanie Bar-B’s to fill hamburger buns, pita bread,taco shells, tortillas, or spoon over a piece of cornbread. This mixture freezes well. This recipe uses regular canned vegetables and base; use low or reduced-sodium products to lower sodium content further.