Texas inspired Red Beans, Sausage, and Rice

We were having a few friends over for a happy hour style gathering and the weather was a little dreary, so I went to a family favorite - Red Beans and Rice.  I had some Texas beef sausage on hand, so we went with it.

What you need:
1 Lb Beef Sausage.
2 16 oz cans of Light Red Kidney Beans
1 Green Bell Pepper, diced
1 Medium White Onion, diced
1 or 2 Jalapenos, seeded and chopped
Garlic, minced
Olive Oil
Zest Coast Sweet Heat and Zest Coast Beef Seasoning Blends
2 Cups White Rice, cooked as directed

What to Do:
Wash and cut green pepper, onions, garlic, and jalapenos
Slice sausage into 1/4 to 3/8 inch slices
Place large pot (on that is good for simmering) on stove - medium heat
Add olive oil and veggies to pot and saute until onions are translucent.
Add sausage and get it hot and browned somewhat.
Add garlic and stir continuously until warm.  About one minute.
Add beans and some water 1/2 to one cup of water to make some broth.
Bring to simmer, reduce heat. The longer it simmers, the better.
Serve over rice.  When serving, I have a slotted and regular serving spoon available so that folks can control the amount of broth served.