1 lb. dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 14 1/2 oz. cans vegetable broth
2 cups water
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
3 cups cooked rice

In a large pot, cover the beans with three times their volume of water
and bring to a boil. Boil for 10 minutes and then remove from heat.
Cover and let stand for 1 hour and then drain. Combine all of the
ingredients in the Crock-Pot® Slow Cooker except the rice. Cover; cook
on Low for 10 hours or on High for 6 hours. Serve over the hot
cooked rice.

Recommended Unit Size: 2 1/2 - 5 Quarts