Crockpot beans and smoked turkey

• 3 1/3 cup water or enough to submerge ingredients
• 4 can 16 oz northern beans drained & rinse
• 1 can 16 oz kidney beans drained & rinse (can also use roman beans)
• 1 1/2 cup jennie-o turkey pastrami (cubed)
• 1 lb smoked turkey neck or 3 large pieces
• 14 oz can carrots (you can use 1/2 cup fresh, cut in small even sizes)
• 1 stick celery (washed & cut in half)
• 1 cup onion, chopped
• 1 tbsp minced garlic
• 1 tbsp olive oil
• 1 bay leaf
• 1/2 tbsp garlic powder
• 3 pinch dry oregano
• 1/2 tbsp creole seasoning
• 1 tsp complete seasoning or your favorite
• 1 sazon goya with coriander & annatto (1 envelope)
• 1/2 cup ripped pitted black olives cut in halves (optional)

1. Place everything in your crockpot.
2. Cook on low for 6 hours.
3. Uncover for the last 2 hours, watching that it does dry too much.
4. I usually just leave overnight.
5. Next time I think I'll add cabbage & chick peas.
6. Serve with white rice, corn bread or baguette.

water, beans, kidney beans, jennieo turkey, turkey, carrots, celery, onion, garlic, olive oil, bay leaf, garlic, oregano, creole seasoning, sazon, black olives

Taken from cookpad.com/us/recipes/355269-crockpot-beans-and-smoked-turkey (may not work)