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If the sausage is low fat this is very healthy. I use a pressure cooker to speed the process, but it can also be made in a dutch oven (water must be adjusted).
- Soak beans over night.
- In a pressure cooker saute the onion, celery, bell pepper, and garlic in the oil until softened. Add the rest of the ingredients and bring the cooker up to pressure. Once the pressure valve is gently rocking, cook for 20 minutes.
- If not using a pressure cooker use 8 cups of water and simmer until beans or tender (around an hour). Then add sausage and simmer 15 minutes more.
This is the first time making red beans in my pressure cooker and they came out very well. I did add more water just to be sure there would be enough and I added an extra beef bouillon cube and some thyme. I didn't add salt as I felt the sausage provided enough. Made for Spring PAC, May, 2014.