Look through your beans and remove any rocks or bad beans.
In large bowl, cover beans with water and soak 8 hours or overnight. You CAN skip this step but it helps them cook a little quicker. I did NOT soak mine this time and it was ready in about 4 1/2 – 5 hours cooked on high.
Rinse beans very well under cold, running water.
Chop your onion and garlic and place in your slow cooker/Crock Pot.
Add your beans and cover with water.
Do not salt or pepper at this time. I usually let my beans cook about 2 hours before adding any salt or pepper, especially when I haven’t soaked them beforehand.
If cooking on high heat, check beans after about 4 hours. If done or near done, slice sausage and add to beans.
Drain tomatoes and green chilies well and add to beans and sausage.
Cover and continue to simmer for 30 minutes. Your sausage is precooked but you want the flavors to infuse the beans really well without overcooking your meat. I found 30 minutes worked really well.
Cook one cup of rice according to your package directions, then add to soup.
Stir well, serve and enjoy!