Title: Red Beans and Rice
Yield: 4 servings
Cooking time: 20 minutes
Prepare rice as label directs; keep warm.
Meanwhile, in 4-quart saucepan, heat oil over medium heat until hot. Add celery, garlic, onion, thyme, and bay leaf and cook until vegetables are tender and lightly browned, about 10 minutes, stirring occasionally.
Stir in beans, Canadian bacon, chicken broth, Worcestershire, 1/4 teaspoon hot pepper sauce, and all but 1 tablespoon parsley and cook, stirring occasionally, until heated through. Discard bay leaf.
To serve spoon into bowls. Sprinkle with remaining parsley