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Pressure Cooker Red Beans


Step 1: Rinse and sort beans.

Step 2: Turn pressure cooker to saute and add half the oil. Add sausage or ham and saute until browned, approximately five minutes, and remove.

Step 3: Add additional oil and cook onion, celery, bell pepper and garlic until onions are soft and translucent. 

Step 4: Add meat back to the pot, along with the beans, water or stock, parsley, salt and pepper, and bay leaf and stir.

Step 5: Switch pressure cooker to manual setting and close/lock lid in place. Set the manual timer for 40 minutes. 

Step 6: When the pressure cooker is finished, allow the pressure to release naturally for at least 20 minutes before turning the valve to release the rest of the pressure.

Step 7: Remove lid and stir. You may also use the back of a spoon to mash some beans for a thicker consistency. Add salt and pepper if needed, and serve over rice.


  • 1-2 tablespoons oil
  • 1 pound smoked sausage, sliced, or 1 lb pickled ham or ham hock
  • .75 cup chopped onion
  • .75 cup chopped celery
  • Half cup chopped green bell pepper
  • 1-3 cloves garlic, chopped
  • 1 (1-pound) Blue Runner Premium Dry Red Beans
  • 6 cups water or stock of choice, such as vegetable
  • 1 tbsp chopped parsley
  • 1 bay leaf
  • Salt and pepper to taste