Red Beans with Sausage Recipe

1 pound andouille, kielbasa or other smoked pork sausage or light turkey smoked sausage, cut into 1/2�inch slices
2 tablespoons vegetable oil
2 celery stalks, chopped
1 large onion, peeled and diced
1 large green bell pepper, seeds and ribs removed and chopped
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
2 cans (14-to 16-ounce) kidney beans, drained and rinsed
2 cups water
2 bay leaves
1 teaspoon Italian seasoning
1/2 to 1 teaspoon hot red pepper sauce
1/2 teaspoon salt
Cooked rice

Note: Sausage may be omitted to make this a vegetarian entree.

Heat 3-quart saucepan on medium-high heat. Add sausage. Cook 3 minutes, or until lightly brown. Remove sausage from pan with slotted spoon. Discard drippings from pan.

Reduce heat to medium. Add oil to pan along with celery, onion, green pepper and garlic. Saute 3 minutes or until onions are translucent. Add beans, water, bay leaves, Italian seasoning, hot red pepper sauce and salt to pan. Return sausage to pan. Bring to boil.

Simmer mixture 30 to 45 minutes or until thick. Stir constantly. Discard bay leaves. Serve immediately over cooked rice.

Yield: four servings.