• 2 pounds smoked turkey sausage, cut into 1 1/2-inch pieces
• 1 tablespoon vegetable oil
• 1/3 cup minced shallots
• 3 garlic cloves, minced
• 2 cups dried flageolets or other dried white beans, (about 1 pound)
• 2 cups water
• 1/4 cup minced fresh or 1 tablespoon dried thyme
• 1 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.

Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.