Soak beans overnight; rinse and drain. Place beans in slow cooker. Add sausage, ham, onion and water (2 1/2 cups for low or 3 cups for high). Season with Mexican seasoning and red pepper. Cover; cook on low 7 to 8 hours or on high 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary. Serve over rice.
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