1 tablespoon olive oil
1 jalapeño, cored, seeded and finely chopped 1 small onion, chopped (about 1/2 cup)
3-4 cloves garlic, finely minced
1 1/2 pounds dry pinto beans, rinsed
8 cups water
4 cups low-sodium chicken or vegetable broth 2 teaspoons salt
2 tablespoons white vinegar

1 tablespoon olive oil 1 jalapeño, cored, seeded and finely chopped 1 small onion, chopped (about 1/2 cup) 3 -4 cloves garlic, finely minced 1 1/2 pounds dry pinto beans, rinsed 8 cup s water 4 cup s low-sodium chicken or vegetable broth 2 teaspoons salt 2 tablespoons white vinegar

Combine all the ingredients except the kielbasa/sausage in a medium slow cooker and give it a good stir. Cook on high for 4-5 hours or on low for 7-8 hours. Add the sausage and cook until warmed through (anywhere from 20 minutes to another hour).
2. Add additional salt to taste before serving. Serve over hot, cooked rice (white or brown)or quinoa.
NOTES

Pressure Cooker: to adapt this to a pressure cooker, combine all the ingredients except the sausage and rice to a pressure cooker. Cook at high pressure for 20 minutes. Quick release the pressure. Add the sausage and use the Saute feature (on the Instant Pot) to heat through. Serve over the cooked rice.