Recipe by dividend
This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.
Top Review by hargraver
While I did not follow the recipe ingredients exactly (no bell pepper and used celery flakes instead of celery)... I think the instructions for this recipe provides a great foundation for cooking red beans, especially the timing for the pressure cooker! What sausage and spices you use are a matter of personal taste.
- 1 tablespoon olive oil
- 1 tablespoon bacon fat
- 1 onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 cup dried red beans, unsoaked
- 3 1⁄2 cups ham stock (use Ham Stock (Pressure Cooker))
- 2 bay leaves
- 1⁄2 lb andouille sausage, split in half lengthwise
- green onions or flat leaf parsley, to garnish
Directions See How It's Made
- Warm the oil and fat in the pressure cooker over medium heat.
- Add the onion, pepper, and celery with a big pinch of salt, and sauté for 5 minutes, until the veggies are soft.
- Add the garlic, sauté for 2 minutes. Don't let it burn!
- Mix the spices together.
- Add the spices to the pressure cooker, and stir everything around.
- Add the ham stock, beans and bay leaves, and bring to a boil.
- Lock on the lid, and bring to pressure over high heat.
- Turn the heat down to medium, and cook at pressure for 20 minutes.
- Remove from the heat and let the pressure drop.
- Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks.
- Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure.
- Cook at pressure for 10 minutes.
- Remove from the heat, let the pressure drop.
- Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.