Monday Red Beans N' Rice (Crock Pot)

• 4 stalks celery, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 tablespoon vegetable oil
• 12 lb red beans
• 1 (16 ounce) package pork, pickled (Savoie's is my favorite)
• 4 bay leaves
• 4 sprigs thyme, picked and chopped
• 6 garlic cloves, chopped
• water
• salt
• pepper
• cayenne pepper
• 2 cups rice
• 4 cups low sodium vegetable broth

1. "Hot soak" the beans - rinse the beans in a colander, boil a pot of water, add beans, return to boil, cover, and remove from heat.
2. Keep covered for an hour.
3. In the meantime, dice the celery, pepper, onion, and garlic.
4. Saute the veggies in vegetable oil until the onions are translucent and everything is beginning to caramelize.
5. Chop the pork into 1 inch cubes.
6. Drain and rinse the beans.
7. Put the veggies, beans, pork, thyme, and bay leaves into the crock pot.
8. Barely cover with water.
9. Depending on your brand of pickled pork, you may need more or less salt.
10. I like to wait until the end to salt, just to make sure it's not too salty.
11. Ditto on black and cayenne pepper - wait until almost done, and season to taste.
12. Cook on high for 6-8 hours.
13. You'll know it's done when the beans are soft and the pork falls apart.
14. Mash it up a bit so the meat is incorporated and some of the beans are mashed.
15. Cook rice according to package directions, but use veggie stock instead of water for a more flavorful rice.
16. Serve a scoop of beans over a scoop of rice and enjoy!

stalks celery, green bell pepper, onion, vegetable oil, red beans, pork, bay leaves, thyme, garlic, water, salt, pepper, cayenne pepper, rice, vegetable broth

Taken from www.food.com/recipe/monday-red-beans-n-rice-crock-pot-404144 (may not work)