Healthy, Sausage Bean Stew

15 oz. cans - 1 of kidney beans, 1 of navy beans and 1 of black beans
(or see directions below)
2 ribs of celery, chopped
1 medium onion chopped
½ pound of Smoked Sausage sliced in ½ inch pieces
1 envelope Good Seasons Italian Dressing
1 14 oz can of chicken broth

Rinse canned beans well and drain. Mix all ingredients in crock pot and cook at high setting to be ready in 4 hours or on low to be ready in 8 hours.
Serve over rice with a salad.

Beans are a tricky ingredient. I prefer to buy dried beans to degas them. If I am thorough about the rinsing, this method has worked for me.
Since you are using three kinds of beans buy small bags and mix them, reserving half for another time. Soak the beans along with ½ teaspoon of dried fennel overnight. The beans should be covered by more than 1 inch of cold water. Rinse and drain the beans and fennel well. Cover with fresh cold water by more than 1 inch in a large pot and bring to a boil. Simmer for an hour. Rinse and drain well again. The beans are now ready to use in the crock pot, or all the ingredients could be put back into the rinsed pot. If you do that, be sure to keep an eye on it so that it doesn't stick. If it gets too thick, add water as needed. Gently simmer, cooking time remains the same, but check at least once an hour to be sure it hasn't quit cooking or isn't drying out. The slight fennel taste will be barely noticed.