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Red Hot Red Beans and Broccoli

1 tablespoon canola oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 stalk celery, chopped
2 15-oz. cans red kidney beans, drained
1 14-oz. can stewed tomatoes
1 medium bunch broccoli (about 1 1/2 lb.), cut into florets
1/2 cup water
1-2 teaspoons hot pepper sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-3 tablespoons chopped fresh parsley

In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and celery and cook, stirring, for five to seven minutes.
Stir in all remaining ingredients except parsley; cover and cook, stirring occasionally, over medium-low heat until the broccoli is tender, about 12 to 15 minutes.
Stir in the parsley and remove from the heat. Set aside for at least 15 minutes.