Slow Cooker Cajun Red Beans and Rice

I could eat a plate twice.

1 cup dry red kidney or small red beans
1 tbsp canola or olive oil
1/2 large onion, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
3 cloves garlic, minced
1 bay leaf
1/2 tsp dried thyme
1/8 to 1/4 tsp cayenne pepper and black pepper
hot sauce (Frank's, Louisiana, Tobasco, or the like)
Worcestershire (or vegan worcestershire)
hot cooked rice
pickled onions (recipe below)
Vegetarian Option: 1 tbsp canola or olive oil, 1/2 tsp liquid smoke
Omnivorous Option: 1 smoked ham hock and a 1/2 pound hot smoked or andouille sausage, sliced on the bias

Pick through the beans and make sure there aren't any rocks or nasty looking beans. Put the beans in a bowl and cover them with at least an inch of water. This is important, because as the beans expand you don't want them poking above the water and drying out. Let them sit for about 8 hours. If you're able, change the water out once or twice (this will cut down on the flatulence factor). In a 10 inch skillet heat a tablepoon of olive or canola oil and saute the garlic and the holy trinity (celery, onion, and bell pepper) until tender. Dump that in the slow-cooker/crock pot. Drain the beans and dump them in the crock pot. Add in the ham hock if you're using one and the sausage, unless you prefer your sausage on the side. Fill the crock pot with enough water to cover everything. Add in the bay leaf, thyme, cayenne and black pepper, and a couple of dashes each of Worcestershire and hot sauce. Give it a quick stir and then set it to high for 6-8 hours, stirring it every 2 or 3 hours. If the water level gets too low add water to just barely keep everything covered. Around 6 hours the beans should be tender, but keep cooking until the beans really start to break down and get creamy. Real Cajun red beans should be almost like a thick gravy. If you're at 8 hours and the beans still aren't creamy, use a wooden spoon to mash some of them agains the side of the crock and stir them into the beans. Pick out the bones from the ham hock if necessary. Serve the beans over hot cooked rice with browned andouille sausage and/or pickled onions, crusty bread, and a salad.

Pickled Onions:
1 red onion sliced thinly into half moons
2 tbsp lime juice
1 tsp white vinegar
salt and pepper to taste

Soak the red onion slices in salted water for 10 minutes. Drain and then mix with lime juice and vinegar. Let sit at room temperature for 30 minutes. Taste and add salt and/or pepper as needed.

From: http://gumbopages.com/ and http://southamericanfood.about.com/