1. Cook sausage over medium heat until browned, 5-8 minutes. Drain fat. Add onions, green peppers, celery, green onions, jalapeno and garlic to pan. Saute until vegetables brown. Stir in herbs; cook 1-2 minutes longer.

2. Add beans to pan; mash about 1/4 of beans with potato masher or meat mallet. Add broth; heat to boiling. Reduce heat, simmer, uncovered, until broth is thick, 15-20 minutes.

3. Discard bay leaves. Season with pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice.