INGREDIENTS

• 16 oz bag of dried small red beans
• 4 smoked salted pork hocks including bones
  
• 2 stalks celery, chopped fine
  
• 1 medium/large yellow onion, diced
  
• 1.5 - 2 lb fresh tomatoes, diced (or canned diced tomatoes, without seasoning)
• 3-4 medium garlic cloves, minced
  
• 1/2 tbsp salt
• 1/2 tsp fine black pepper
  
• 1 tbsp dried parsley
• 6 cups water, approximate
  

INSTRUCTIONS

• Rinse beans thoroughly
• Place pork hocks into crockpot
  
• Mix other ingredients thoroughly in large mixing bowl, along with 2 cups water, then add to crockpot
  
• Add 4 more cups of water.  Leave at least 1cm of space below inner edge of crockpot.
• Cook on low for at least 5 hours.  I usually cook overnight.
• About 1 hour before cooking is complete, most of the meat should have separated from the hocks, mostly in fatty strips.  Remove these from the crockpot without losing too much of the broth, and cut them into small pieces, 1cm square or so.  Place all pieces back into the crockpot and stir in thoroughly.
• Cook 1 more hour on low.