1-2smoked ham hockskin scored in a diamond pattern (if smoked ham hocks aren't available, an uncooked ham hock will work)
4cupshot cooked rice
Soak the beans over night in water. Drain well.
Place the oil into a skillet over medium high heat. Add the celery, onions, bell pepper, scallions and garlic. Stirring often, cook the mixture for 6 minutes or until the onion is tender. Transfer to the crock pot.
Add the beans and stir to blend in. Pour the water and beef broth into the crock pot. Add the crushed peppers and stir to blend all the ingredients together. Bury the ham hock into the beans.
Cover the crock pot and cook on low for 9 hours or until the beans are tender. Remove the ham hock and remove the skin and any fat. Shred the meat and place back into the beans. Serve the beans over the hot cooked rice.
Vary your meat addition by adding a smoked turkey wing, cut into 2 pieces instead of using the ham hock.