3 slices bacon, cut into pieces

3 tablespoons (45 ml) olive oil

2 stalks celery, finely chopped

1 onion, finely chopped

3 cloves garlic, finely chopped

1 can 19 oz (540 ml) red kidney beans, rinsed and drained

1 can 14 oz (398 ml) diced tomatoes

1 cup (250 ml) water or chicken broth

1/2 teaspoon (2.5 ml) red or green Tabasco sauce, to taste

1 tablespoon (15 ml) Worcestershire sauce

3 mild or spicy Italian sausages, blanched and sliced diagonally

Chopped flat-leaf parsley

Salt and pepper

In a saucepan, brown the bacon in half the oil. Add the celery and onion and fry until golden brown. Add oil, if needed.

Add the garlic and cook for 1 minute. Add the remaining ingredients, except for the sausage and parsley. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Adjust the seasoning.

Meanwhile, in a non-stick skillet, brown the sausages in the remaining oil.

Serve the bean mixture over steamed white rice and top with the sausage and parsley.

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