Savory Beans and Rice ( Crock Pot )

• 1 14 cups dried red beans or 1 14 cups dried red kidney beans, soaked drained and rinsed
• 1 large onion, chopped (1 cup)
• 34 cup sliced celery
• 2 garlic cloves, minced
• 12 vegetable bouillon cube
• 1 teaspoon dried basil, crushed
• 1 bay leaf
• 1 14 cups water
• 1 14 cups brown rice
• 1 (14 1/2 ounce) can stewed tomatoes, do not drain
• 1 (4 ounce) candiced green chili peppers, drained
• 3 dashes hot pepper sauce

1. Combine beans, onion, celery, garlic, bouillon, basil, and bay leaf in crock pot.
2. Pour water over all.
3. Cover and cook on LOW for 9 to 10 hours or on HIGH setting for 4 to 5 hours.
4. Cook brown rice according to package directions; keep warm.
5. Remove bay leaf from bean mixture; discard.
6. Stir undrained stewed tomatoes, chili peppers, and hot pepper sauce into cooked beans.
7. Cook 30 minutes more.
8. Serve bean mixture over hot cooked rice.

red beans, onion, celery, garlic, vegetable bouillon cube, basil, bay leaf, water, brown rice, tomatoes, green chili peppers, pepper sauce

Taken from www.food.com/recipe/savory-beans-and-rice-crock-pot-209714 (may not work)