Pressure Cooker New Orleans Red Beans and Rice

By jlwoodruff

Ingredients

• 2 Tbs. olive oil
• 1 lb. andouille or other smoked sausage, cut into 1/2 thick rounds
• 1 large onion, chopped
• 2 medium celery ribs with leafs, copped
• 1 medium red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 Tbs. cajun seasoning
• 1 lb. dried small red beans, soaked and drained
• 3 cups beef stock
• salt, to taste
• 6 cups hot cooked rice or 2 cups raw rice

Details

Servings 8

Preparation

Step 1

1. In a 5-7 quart pressure cooker, heat 1 Tbs. of the oil over medium-high heat. Add the sausage and cook, turning occasionally, until lightly browned, about 5 minutes. Add the onion, celery, red bell pepper, and garlic. Cook, stirring often, until the vegetables begin to soften, about 3 minutes. Stir in the cajun seasoning. Add the beans and stock. If necessary, add enough water to the pressure cooker to cover the beans. Drizzle the remaining 1 tablespoon oil on top.

2. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for about 7 minutes. Remove from the heat and quick release the pressure.

3. Return the cooker to medium heat and bring to a simmer. Cook until the beans are tender, mashing some beans into the broth to thicken as desired, about 5 minutes. Season with salt.

4. To serve, ladle the beans into soup bowls and top with a spoonful of rice.