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.
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|Serving Size: 1 Serving (969g)|
|Recipe Makes: 6|
|Calories from Fat: 50 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 19.8mg||6 %|
|Sodium 3017.1mg||104 %|
|Potassium 784.1mg||21 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 63.3g|
|Protein 20.5g||29 %|
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Calories per serving: 425
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