Using a bit of olive oil, sauté the onion and celery until translucent… add garlic and sauté a minute or two longer… Drain the beans, reserving the liquid.
Place the sauted onion, celery, garlic, beans (drained), bay leaves, rosemary, and liquid smoke into the crock pot. Stir thoroughly, and cover.
Cook on high for 30 minutes to get everything really hot. Turn to low. Add about 1/4 cup of the reserved bean liquid.
Add the sliced sausage, and the cumin.
Cook on low for 6-8 hours, stirring thoroughly every hour or so.. Squish a few of the beans agains the side of the pot to help give the mixture the creamy consistency. Add more of the bean liquid as desired to achieve desired consistency.
At the 5 hour mark, add the green chilies... stir thoroughly.
At the 7 hour mark, taste for pepper, salt, and cumin. Add to taste. Keep on low or warm until ready to serve. Serve with hot steamed rice, cornbread, and a tossed green salad!
Is good the next day... Can be reheated in the crock or in the microwave!