Pressure Cooker Red Beans
Ingredients
1 to 2 tbsp olive 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
1 to 3 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
Directions
1
Rinse and sort beans.
2
Turn pressure cooker to saute and add half the oil. Add sausage or ham and saute until browned, approximately five minutes, and remove.
3
Add additional oil and cook onion, celery, bell pepper and garlic until onions are soft and translucent.
4
Add meat back to the pot, along with the beans, water or stock, parsley, salt and pepper, and bay leaf and stir.
5
Switch pressure cooker to manual setting and close/lock lid in place. Set the manual timer for 40 minutes.
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.
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.
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