Rinse red beans or red kidney beans. In a saucepan, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
In a 4- or 5-quart slow cooker, combine beans, pork hocks, sausage, broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and hot pepper sauce.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
Remove pork hocks. When cool enough to handle, cut pork off bones; cut pork into bite-size pieces. Discard bones. Stir pork and uncooked instant rice into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. If desired, sprinkle with snipped celery leaves before serving. Makes 6 to 8 servings.