Louisiana Red Beans & Rice

1 (16 oz) package Small Red Beans, cooked, drained, rinsed
1 T Canola Oil
2 cups chopped celery
1 /2 cups chopped onion
1 cup chopped bell pepper
1 T chopped garlic
1 pound smoked turkey sausage, sliced
1 t dried thyme
2 bay leaves
1 t Tobasco sauce
1 t Worcestershire sauce
2 t Apple Cider vinegar
.5 t Tony Caachere's Creole Seasoning
.5 t salt
1 t black pepper
4 C vegetable broth, low sodium

Place soaked beans in large pot, cover with water. Bring to a boil; redeuce heat and simmer for 1 hour. Drain; place beans back in pot. Meanwhile, in large skillet, heat oil over medium-high heat. Add celery, onions, pepper, and garlic. Saute until onions are translucent. Add sauteed vegetables and remaining ingredients to pot with beans. Bring to boil; reduce heat and simmer, uncovered, 2 hours or until thick and creamy. Remove bay leaves. Serve over cooked rice (not included in calculations).

Number of Servings: 8

Recipe submitted by SparkPeople user JWARD199.