Add more or less cayenne pepper if you prefer it hotter or not as hot.
Heat the oil in large casserole dish over a medium heat. Add the sausages and fry for about 5 mins turning the sausages until they are nicely browned all over.
Whilst the sausages are frying, slice the onion and the celery.
Remove the sausages from the pan, lower the heat and add the onions. Fry stiring occaisionally for about 5 minutes until the onions start to soften. Whilst the onions are cooking, cut the sausages into bite sized chunks.
Return the sausages to the pan and add the celery and cook for about 2 minutes whilst stiring occaisionally.
Stir in the cayenne pepper and cumin.
Drain and rinse the kidney beans and add to the dish along with the tomatoes and the stock. Add salt and ground black pepper according taste. Bring to a simmer and allow to cook for about 20 minutes.
Stir in the rice and cook until the rice is tender. Taste and adjust seasoning if required. Ladle into bowls and serve with crusty bread.
A sprinkle of chopped fresh corriander once in the bowl is a nice optional garnish.
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