Active
25
Soaking Time
8 Hours
Total Time
14 Hours 55 Mins
Yield
Serves 5 
Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

How to Make It

Step 1

Place dried beans in a large bowl, and cover with 3 to 4 inches of water. Soak beans 8 hours or overnight. Drain and place in a 6-quart slow cooker.

Step 2

Heat a large nonstick skillet over medium-high. Add sausage slices; cook until lightly browned, about 6 minutes. Using tongs, add sausage to slow cooker. Add onion and garlic to skillet; cook over medium-high, stirring often, until onions are slightly softened, 4 to 5 minutes. Transfer to slow cooker.

Step 3

Add chicken stock, carrots, celery, corn, salt, and pepper to slow cooker; stir to combine. Cover and cook on HIGH until beans are tender, about 6 hours. Stir in collard greens and pasta; cover and cook until collards and pasta are tender, about 30 minutes. Serve immediately.