Andouille with Red & White Beans with Rice

This is my own version of andouille sausage with red & white beans. I modified a Cooking Light recipe. This is a great weeknight dinner & it makes enough to have left overs.

Ingredients:
2 cups cooked rice
Cooking spray
1 package of andouille sausage (4 in pack)
1 cup chopped red bell pepper
1 cup onion
1 - 2 garlic cloves, minced
1 1/2 - 2 tsps salt-free Cajun seasoning*
1 tsp dried thyme leaves
1/2 tsp hot pepper sauce (such as Tabasco)
1 (16 oz) can dark kidney beans, rinsed & drained
1 (16 oz) can canelli beans, rinsed & drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley**
1/2 teaspoon salt*

Cook rice according to the package directions, omitting salt and fat; keep warm
Heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add sausage; cook 3 minutes or until lightly browned
Using a slotted spoon, transfer sausage to a bowl, & keep warm
Add bell pepper, onion, garlic, Cajun seasoning, thyme, & hot pepper sauce to pan; sauté 3 minutes or until onions are tender
Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans
Add sausage, parsley, & salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally
Serve over rice

* I didn't have salt-free Cajun seasoning, so I used Cajun flavored salt instead & omitted the regular salt
** I forgot to get parsley at the store so we ate this meal without it & it still tasted wonderful!