Pressure Cooker Red Beans with Smoked Sausage

By Sprig Originals ✓ · cooked up in Sprig

Creamy dried red beans, smoky sausage and the holy trinity of onion, celery and bell pepper, all done in one pressure cycle with no overnight soaking. The beans come out silky and the broth thickens into gravy when you mash a scoop against the pot. Spoon it over rice for a weeknight supper that tastes like it simmered all afternoon.

Ingredients

• 1 lb dried red kidney beans, rinsed and picked over
• 12 oz smoked andouille or kielbasa sausage, sliced 1/2 inch thick
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 1 tbsp Cajun or Creole seasoning
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1 tsp hot sauce, plus more to serve

Instructions

1. Set the pressure cooker to Sauté on high. Add the sliced sausage and cook, stirring occasionally, for 5 to 6 minutes, until browned on both sides and the fat has rendered.
2. Add the onion, celery and bell pepper to the rendered fat and cook for 4 minutes, stirring and scraping up any browned bits from the bottom of the pot. Stir in the garlic and Cajun seasoning and cook 30 seconds more, then press Cancel.
3. Add the rinsed beans, bay leaves and chicken broth. Stir once and make sure nothing is stuck to the bottom of the pot. Do not add salt yet.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes. Let the pressure release naturally for 20 minutes, then move the valve to Venting to release any remaining steam.
5. Remove the lid and the bay leaves. Scoop about 1 cup of beans against the side of the pot and mash them with a spoon or potato masher, then stir back in; let the pot sit uncovered for 5 minutes to thicken into a gravy.
6. Stir in the hot sauce, taste and add salt as needed (the sausage and seasoning may be salty enough). Serve over hot rice with extra hot sauce at the table.

Chef's tips

Nutrition (per serving, estimated)

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