Ingredients

2 cans kidney beans, rinsed and drained

1 ½ pound smoked sausage, cut into bite size pieces

2, 12 ounce cans tomato juice

2 Tablespoons butter

½  onion, minced

¼  red bell pepper, chopped

1 can low sodium  beef broth

½ teaspoon cayenne pepper

1/8 teaspoon crushed red pepper flakes

¼ teaspoon paprica

Dash garlic powder

1 ½ teaspoon salt plus 1 teaspoon for cooking rice

½ teaspoon black pepper

Combine rice, water and 1 teaspoon salt in large pot and cook according to package directions.

Instructions

Cook rice (can use beef broth, or a combination of water and beef broth).

In large pot, add butter, onion and bell pepper and cook over medium heat for about 4 minutes.  Add sausage and cook for about 5 minutes.  Add kidney beans, tomato juice, beef broth, crushed red pepper flakes, cayenne pepper, garlic powder, paprika, salt and black pepper.  Bring to a boil and reduce heat to medium low.  Cook for about 15 minutes.    Add a scoop of cooked rice to a bowl and ladle over the red beans and smoked sausage over rice.  Serve with hot cornbread.