Pressure Cooker Red Beans

Let the pressure cooker take the pressure off of you! Everyone’s favorite dish can now be made in no time.


 12 tbsp oil
 1 lb smoked sausage, sliced, or 1 lb pickled ham hock
 0.75 cup chopped celery
 0.75 cup chopped onion
 0.50 cup chopped green bell pepper
 13 cloves garlic, chopped
 1 lb 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



Rinse and sort beans.


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


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


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


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


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.


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.

You May Also Like:

Three-bean SaladWho says Three-Bean Salad is just for summer? This colorful dish will look great on your holiday table and, trust us, it’s better than the one grandma used to make. This dish is good for up to three days after you make it so it’s perfect for the holidays.
Blue Runner Boeuf Daube (Creole Pot Roast)If you’re from New Orleans, this is your grandmother’s pot roast! Normally this version of French Daube takes longer to make than your typical pot roast but, when you start with Blue Runner Wild Game Base, you can cut time without cutting flavor. You can literally set and forget it. Fun fact: According to the history books, Daube originated in southern France near Spain and–get this–bulls killed in bullfights were butchered and often used for this dish. They called it Daube because It was cooked in a daubiére, a pot with a narrow neck that increases condensation.
Blue Runner Creamy Navy Beans and ShrimpThis recipe is fun to make and one that will impress a lot of guests at holiday time or any dinner party. This dish comes together like Shrimp and Grits, but we used Blue Runner’s Creole-Style beans as an alternative creamy base.