Country style pork and beans with sausage

It's Sunday which means football and food in the slow cooker. Today I made something from my mom's Cook's Illustrated Slow Cooker recipe book.

Note: this recipe is for a 6.5qt slow cooker. If yours is smaller, scale the recipe back.

"Slow-Cooker Country-Style Pork and Beans with Sausage

1 pound dried great Northern beans, rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below)
2 T vegetable oil
2 medium onions, minced
6 medium garlic cloves, minced or pressed
2 T. tomato paste
1 T minced fresh thyme leaves, or 1 tsp dried
1 cup dry white wine
2 (14.5 ounce) cans sliced tomatoes
1 pound kielbasa, sliced one inch thick
2 3/4 cups low sodium chicken broth
2 bay leaves
3 lbs. bone in country-style pork ribs
Ground black pepper
1/4 cup minced fresh parsley leaves
Salt

Technique: Salt-soaking beans

Overnight Soaking Method: Pick through and rinse the beans. For every pound of beans, dissolve 2 T salt into 4 quarts cold water. Combine the beans and salt water in a large container and let the beans soak at room temperature for at least 8 hours, or up to 24 hours. Drain the beans, discarding the soaking liquid and rinse well before cooking.

Quick-Soaking Method: Pick through and rinse the beans. For every pound of beans, dissolve 3 T salt into 2 quarts boiling water. Combine the beans and hot salt water together in a large container and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking.

1. Drain and rinse the beans and transfer them to the slow cooker. Heat the oil in a 12 inch nonstick skillet over medium-high heat until shimmering. Add the onions, garlic, tomato paste, and thyme and cook, stirring often, until the onions are softened an d lightly browned, 8 to 10 minutes. Stir in the wine, scraping up any browned bits.

2. Transfer the mixture to the slow cooker and stir in the tomatoes with their juice, kielbasa, chicken broth, and bay leaves until evenly combined. Lightly season the pork with pepper and nestle it in the slow cooker. Cover and cook, either on low or high, until both the beans and the pork are tender, 9 to 11 hours on low or 6 to 7 hours on high.

3. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the parsley, and season with salt and pepper before serving.

Note: recipe called for 1 tsp fennel seeds which I would omit."

This recipe overfilled my 5.5qt slow cooker so I had to remove some of the liquid. I used canned beans and water instead of wine. It turned out alright, but could use some more flavor. Maybe some other seasoning in addition to the thyme. I probably wouldn't make it again.

It counts as a new recipe so just 12 more to go.