Spray a skillet with non-stick cooking spray, set it over medium heat and allow it to get hot. Add sausage and cook until browned on one side. Add onions and tomato and cook an additional 2 minutes before adding the garlic and cooking an additional minute.
Empty contents of the skillet into a crockpot and top with beans, spices, peppers, broth and water. Stir well.
Set your crockpot on low and allow the beans to cook for 8 hours or until beans are done and liquid is thickened.
If you don’t like super spicy food, be sure to remove the seeds from the jalapeno pepper before dicing. An un-seeded pepper will yield a very mild kick. Just be sure to totally discard the seeds from your cutting board – and rinse your knife!
To make the salsa I described, combine 2 small diced tomatoes with one jalapeno pepper (finely diced), 1 clove of minced garlic, 1/2 a yellow onion (rough chopped), salt, pepper, lime juice and the Mexican spice of your choosing (and if you have cilantro…be my guest!)