Cook brown rice according to package directions. While the rice cooks, halve sausage links lengthwise and slice.  Chop onion, celery, and bell pepper. Slice carrot and mince garlic.

Heat a large nonstick skillet over medium-high.  Add sausage; cook 5 minutes or until lightly browned.  Stir in onion, celery, bell pepper, carrot and garlic; cook 8 minutes.

Drain and rinse beans.  Mash 1/2 cup beans with a fork.  Add mashed beans, remaining 2 1/2 cups beans, chicken broth, and ground red pepper to sausage mixture. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.  Stir in half the parsley and the vinegar.

Divide rice among 6 bowls; top evenly with bean mixture.  Sprinkle with remaining parsley.