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