Louisiana Style Red Beans and Rice (Fasting)

1 lb small red beans

1 qt vegetable broth or bullion

3 stalks celery small dice

1 lg green pepper small dice

1 large onion small dice

6 cloves garlic minced

1 bunch parsley chopped

1 bunch green onions chopped

4 TBS dried thyme leaves

2 tsp liquid smoke

1/4 to 1/2 tsp cayenne peppe

1/4 to 1/2 tsp white pepper

1/4 to 1/2 tsp black pepper

6 to 8 shakes or more to taste Tabasco sauce

1/4 cup Worcestershire sauce

6 to 8 shakes or more to taste Frank's red hot sauce

2 3inch pieces of lemon zest stuck with 3 cloves in each zest

Put red beans, vege broth and veges in a crock pot. Add everything else reserving the parsley and green onions. Cook on high for 6 to 8 hours. For the last hour or so I remove the lid so that the sauce will thicken up. Adjust seasonings about 1/2 hour before ready to serve. Right before serving remove the lemon zest and stir in the parsley and green onions. Serve with steamed rice.