Rinse and sort through the beans. Place then in the slow cooker and add enough water to cover. Cover & cook on high for 2 hours, until just tender. Or, soak the beans overnight inwater to cover, then drain, rinse, and transfer to the slow cooker. Add water to cover.
Add the pork chop(s), celery, onion, bell pepper, bay leaves, thyme, oregano, garlic, cayenne, Tabasco, and sausages to slow cooker. Cover and cook on low for 6 hours, until the beans are very tender and the pork chops are falling apart. Remove and discard the bones and break up any large chunks of meat. Remove and discard bay leaves, thyme, and oregano.
Divide the rice into shallow bowls. Spoon the beans over the rice, and serve immediately.