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DIRECTIONS

Heat the oil over medium heat in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Chop the celery and bell pepper, adding them to the skillet. Cook the vegetables until crisp-tender, about 4 minutes, stirring frequently. Stir in the garlic, thyme, basil, oregano, black pepper, Tabasco (if using), and bay leaves.
Raise the heat to high, add the broth, cover the skillet, and bring the broth to a boil. Meanwhile, cut the sausage into slices about 1/4 to 1/2 inch thick and set aside. Rinse and drain the beans.
When the broth boils, stir in the sausage, beans, and rice. Reduce the heat to medium-low, cover the pan, and cook until the rice is tender, 5 to 10 minutes. (If the broth disappears before the rice is tender, add 1/2 cup water.) Serve.