Black Beans and Rice

1 1/2 pounds dried black turtle beans
1 large bell pepper, diced
1 hot pepper, optional
Tabasco Sauce, optional
4 large onions, diced
6 cloves garlic, diced
3/4 cup celery, diced
1/4 cup parsley, minced
2 tablespoons oregano
2 tablespoons basil
2 bay leaves
1/2 teaspoon ground cumin
4 beef bouillon cubes
2 tablespoons vinegar, add last
1 pound lean bulk pork sausage
1 pound pork, boneless cubed
1 pound stew beef chunks
1/2 pound ham, smoked, cut into 1/2 inch cubes
1 1/2 pounds smoked link sausage cut into 1 inch lengths
salt and pepper to taste

Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crockpot.

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.