Pressure Cooker Red Beans

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  0.5 lbs Andouille Sausage, Pork, Smoked
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  3 Celery(120g)
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  4 Garlic(12g)
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  1 lbs Beans, Red, Dry
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  1 tsp Thyme, Dried
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  1 tsp Oregano, Dried
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  1 tsp Paprika, Smoked
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  0.3 tsp Cayenne Pepper, Ground
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  Freshly cracked black pepper ($0.05)
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  3 cup Low Sodium Chicken Broth
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  2 cup 2 cups water ($0.00)
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  3 Green Onion (Scallion)(45g)
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  6 cup Rice, White, Long-Grain

Instructions

1. 1Slice the andouille sausage into ½-inch medallions. Heat the olive oil in a large pot over medium-high heat, add the sausage, and cook 5 minutes, stirring occasionally, until browned on both sides. Remove with a slotted spoon and set aside.
2. 2While the sausage cooks, finely dice the onion, bell pepper, and celery, and mince the garlic. Add the diced vegetables and garlic to the pot and cook 5 minutes over medium-high heat, stirring occasionally, until the onions turn translucent and the browned bits lift from the bottom.
3. 3Rinse and sort through the red beans to remove any debris or discolored beans. Add the beans back to the pot along with the cooked sausage, thyme, oregano, smoked paprika, cayenne pepper, chicken broth, and water. Stir to combine.
4. 4Secure the pressure cooker lid and close the vent. Cook on high pressure for 35 minutes. Allow the pot to naturally release pressure as it cools completely (about 15–20 minutes). Check that the beans are extremely soft; if still firm, re-seal and cook an additional 20 minutes on high pressure, then release naturally again.
5. 5Once the beans are very soft, mash them against the side of the pot with the back of a spoon until the liquid thickens and coats the beans (2–3 minutes). Taste and stir in salt, 1 teaspoon at a time, until flavors are bright.
6. 6Prepare the white rice according to package directions while the beans finish cooking.
7. 7Divide the red beans evenly into 6 airtight containers while hot. Top each portion with the cooked rice and a sprinkle of sliced green onions. Seal and refrigerate for up to 5 days.