pound smoked sausage (such as kielbasa, chorizo or andouille), cut into thin slices
3
cups cut-up vegetables (onion, bell pepper and celery)
2
cloves garlic, minced or 1/2 teaspoon garlic powder
3
cans (15 to 19 ounces each) red kidney beans, undrained
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon dried thyme leaves
2
bay leaves
Hot cooked rice
Prep Time
10 minutes
Cook Time
20 minutes
1. Cook sausage in large nonstick skillet over medium-high heat 5 minutes or until browned. Add onion, bell pepper, celery and garlic. Cook and stir 3 minutes or until vegetables are crisp-tender.
2. Stir in beans, Frank's RedHot Sauce and herbs. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 10 minutes or until flavors are blended, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
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