8 ounces kielbasa sausage (sliced into ½ inch pieces)
1 ½ cups low sodium chicken broth
1 bay leaf
1 ½ pound country-style bone-in ribs
salt and pepper
2 tablespoons fresh parsley (chopped)
Soak beans over night in cold water.
Rinse beans and place in the bottom of the slow cooker.
In a large skillet over medium-high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
Off heat and let the liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring the liquid to the surface and spoon off any excess fat.
At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.