Black Beans and Rice
Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices.
Salt and pepper moderately, taste after cooking several hours and add more if needed.
Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes.
Cover and cook on crock pot high for three hours then turn to low for at least six hours.
If beans get too thick add water to thin. If it gets too thin, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener.
About an hour before serving stir in vinegar. Serve in a soup
bowl and top with fresh chopped onion, Tabasco and hot pepper slices if desired.