INSTRUCTIONS: 1. Add all ingredients, except the beans, to a freezer bag. 2. Zip the bag closed and freeze.

TO COOK: 1. Thaw in refrigerator the night before or the morning you plan to cook. 2. Place in slow cooker and cook for 4 hours on high, 6 hours on medium, or 8 hours on low. Cook on low for 8 - 10 hours. 3. Add kidney beans and cook for another 20 minutes or so. Serve with cornbread.