SAUSAGE AND BEAN SUPPER (Freezer to Crockpot Meal)

2 lb Sausage, thinly sliced or crumbled
2 Onion Chopped
2 Celery Stalk Chopped
2 Tbsp Worcestershire Sauce
3 tsp Dry mustard
1/2 cup Honey
2 cans Tomatoes with Chili Peppers
2 cans Butter Beans, rinsed and drained
2 cans Kidney Beans, rinsed and drained
2 cans Garbanzo Beans, rinsed and drained

In a large skillet brown sausage, drain and allow to cool. Divide sausage between the two small ziptop bags. Divide the rest of the ingredients into the two large bags. Freeze all four bags.

To Cook and Serve: Thaw contents of bags and place in a slow cooker. Cook on low for 4 hours, stirring occasionally. Serve with shredded cheese and tortilla chips over rice. 

source: Loving My Nest

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