PRESSURE COOKER RED BEANS AND RICE

Pressure Cooker Red Beans and Rice image

Categories Bean

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 pound andouille sausage, sliced into 1/2 inch-thick rounds
2 medium yellow onions, chopped
1 teaspoon Creole seasoning, such as Tony Chachere's
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 cloves garlic, minced
1 stalk medium celery, diced
1 medium green bell pepper, diced
1 tablespoon dried basil
1 pinch dried sage
3 bay leaves
1 pound Camellia dried red beans
1 bunch scallions, thinly sliced
1 bunch leaves of fresh Italian parsley, finely chopped
1 splash Crystal hot sauce
2 cups Cooked rice

Steps:

Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on the to the saute setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.
Saute the onions. Add the onions, seasoning, salt, and black pepper. Saute until tender, about 5 minutes.
Add the garlic, celery and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.
Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.
Seal and pressure cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.
Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) - this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to HIGH pressure for 3 minutes and repeat natural release as above.
Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.
Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.