• 
• 1 pound dried red beans
• 12 cups water
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 cup chopped onion
• 1 green bell pepper, chopped
• ½ cup celery, chopped
• ½ cup chopped green onions
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• ¼ cup fresh minced parsley
• 2 teaspoons fresh thyme leaves, minced
• 2 teaspoons Creole/Cajun seasoning
• about 4 cups of rice

In a large stock pot, sauté onions, garlic, peppers and celery in olive oil until onions are tender. Remove approximately half of mixture and set aside.

Add pre-washed beans, precooked meat of your choice(I use smoked turkey),  Worcestershire sauce, bay leaves and thyme. Cover beans with water. Bring to a boil then reduce heat and cook for 1 – 1.5 hours until beans are soft. Watch water level every 30 minutes or so and add additional 1/4 cup to 1/2 cup water as needed. You want this to be a bit “soupy”.

Add remaining vegetables, adjust seasoning and add extra liquid if needed. Cook for 20- 30 more minutes on simmer until beans are very soft.

Let it rest for about 20 minutes

For Crockpot

Add all the ingredients (except the rice) to the slow cooker.
Set the slow cooker to low and cook for either 6 hours on high or 10 hours.