Crock-Pot White Beans - cooking recipe

Ingredients

1 lb dried great northern beans
6 cups water
2 tablespoons olive oil
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 cups of chopped fresh kale
2 1/2 teaspoons cajun seasoning salt (I use Tony Carcher's)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dry oregano
1 1/4 teaspoons garlic powder
2 bay leaves
12 -16 ounces cajun style andouille sausages, cut into bite-size pieces (or any firm, smoked sausage)

Preparation

Sort beans and soak overnight in enough pure, fresh, water to cover the beans - Or - use the quick method: sort the beans then put them in a saucepan with enough water to cover, and bring them to a boil. Boil the beans for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don't lift the lid).
After using either pre-soak method, be sure to rinse and drain the beans completely of their soaking liquid before putting them in the crock pot.
Put a couple table spoons of olive oil in the bottom of the crock pot then throw in the beans and all the other ingredients (including the 6 cups of fresh water.).
NOTE: the water used in cooking the beans in the crockpot is NOT the same water used for soaking the beans. The water used to soak the beans should be discarded because it may add bitterness.
Cover and cook on low for about 8 hours, or until beans are tender and creamy.
Prep time is long only because of the soaking & slow cooking. The ingredients come together very quickly - no more than about 10 minutes of actual prep.