Cooking Directions

• Heat the oil in a 6-quart saucepot over medium heat. Add the onion, green pepper, celery and garlic and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Stir in the ham, sausage, bay leaf and thyme. Cook for 5 minutes, stirring often.
• Stir the broth, beans, cayenne pepper and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the bean mixture is hot and bubbling.  Remove and discard the bay leaf.
• Spoon the bean mixture over the rice. Top with the green onions and hot sauce.

Ingredients

• 2 tablespoons canola oil
• 1 large onion, chopped (about 1 cup)
• 1 small red or green pepper, chopped (about 1/2 cup)
• 0.25 cup chopped celery
• 3 cloves garlic, minced
• 8 ounces ham, cut into 1/2-inch cubes
• 3.5 ounces (1/4 of a 14-ounce package) smoked pork sausage, cut into thin slices
• 1 bay leaf
• 0.5 teaspoon dried thyme, crushed
• 1 cup Swanson® Chicken Broth
• 2 cans (about 15 ounces each ) kidney beans, rinsed and drained
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon ground black pepper
• 2 cups long grain white rice, prepared according to package directions (about 6 cups)
• 4 green onion, chopped (about 1/2 cup)
• 1 dash hot pepper sauce