Historically, red beans and rice were served on Mondays, the traditional household wash day. While women tended to the laundry, the dish could slowly cook on the stove. Our family's version, which uses canned beans, doesn't require a day of cooking, but it's so good my sons could eat it every week. They love its mild spices and slightly creamy consistency.
In a large pot, warm the oil over medium-high heat. Add the onion, bell pepper, and garlic and sauté until they are soft and tender, about 8 minutes.
Stir in the broth, bay leaf, thyme, hot sauce, and beans and bring the mixture to a boil. Leaving the pot on the stove, partially mash the bean mixture with a potato masher or the back of a wooden spoon, leaving most of the beans whole.
Stir in the sausage, then cover the pot and reduce the heat to medium-low.
Simmer the mixture, covered, for 10 minutes, then uncovered for another 10 minutes, stirring occasionally. Remove the bay leaf, and serve the beans over hot rice.
Per serving (1/6 of recipe) Calories 545, Total Fat 16 g (25%), Saturated Fat 5 g (25%), Cholesterol 49 mg (16%), Sodium 1,244 mg (52%), Total Carbohydrate 72 g (24%), Fiber 9 g (35%), Sugars 5 g, Protein 27 g (54%), Vitamin C (42%), Iron (20%)