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1. In a large nonstick skillet cook sausage in hot oil over medium heat until lightly browned, stirring occasionally. Add beans, squash, sweet pepper, broth, celery, onion, the water, tomato paste, bay leaf, thyme, and allspice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more or until mixture is slightly thickened. Remove and discard bay leaf. Serve bean mixture over rice.