1/3 to 1/2cupfresh parsley leavesfinely minced (stems discarded) or dried parsley
Preheat oven to 350 degrees F.
To a large ovenproof skillet or Dutch oven, add the olive oil and the sausage, and stir until some of the fat is rendered, about 3 minutes. Remove sausage to a bowl, leaving as much oil as possible in the pan.
Add the onion to the skillet, and sauté for about 5 minutes over medium-high heat until onions are lightly softened.
Add the peppers and sauté for 1 to 2 minutes. Stir in the garlic, and sauté until fragrant, about 1 more minute.
Stir in the seasonings until well mixed.
Stir in the cooked sausage, rice and beans.
Add about half the parsley, and stir to combine.
Place in the oven for 20-25 minutes until all ingredients have warmed through.
Season with salt and pepper, to taste*. Serve immediately. If you like, sprinkle on dairy or non-dairy cheese or other favorite toppings.
Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
One of us is eating low-salt right now, and ½ teaspoon is the amount I add to the dish that's right for her. Also this sausage is quite salty, so keep that in mind when seasoning. 1 teaspoon of sea salt would be a more typical amount for the bake.