How to make white beans with sausage

Note #1: if using dry beans, you'll need to prepare and cook them according to the directions on the package before starting this recipe.

Note #2: Instead of Italian sausage, I use turkey breakfast sausage cooked in a little olive oil. Don't add oil if using Italian sausage... --->

(In fact, you'll want to drain some of the excess oil before adding the broth and soup.)

Start by browning and breaking up the sausage over medium heat in a large pot.

Add the chopped onion and celery while the meat is browning.

Since I'm not using Italian sausage, I like to add some Garlic Powder...

...and dried Basil.

Once the sausage is cooked through, pour in the chicken broth (or in my case, water & bullion).

Let the broth come to a boil, then add the Cream of Celery soup.

And now, the beans...I drain and rinse 2 cans, and add the other 2 cans undrained.

Add a little seasoning. Bring to a boil.

Reduce to low heat, cover, and cook for at least 30 minutes, stirring occasionally. Taste and add seasoning, if needed. I like to let it continue cooking for an hour or two.

Ready to eat! * Hint: add an extra cup or two of broth if you want it more "soupy" *

Serve with cornbread for a perfect southern meal :)