Savory Beans and Rice ( Crock Pot )

From Better Homes and Gardens "Biggest Book of Slow Cooker Recipes." (2002)

• Ready In: 5 hrs 50 mins
• Serves: 5

Ingredients

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

Directions

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