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Red Beans in Pressure Cooker


- 1 lb smoked sausage, sliced

- 1 green bell pepper, diced

- 1 red bell pepper, diced

- 1 large onion, chopped

- 2-3 cloves of garlic, minced

- 1 tsp celery flakes

- 1 tsp dried thyme

- 1 tsp dried oregano

- 1 tsp Tony Chachere's seasoning (or similar Creole seasoning)

- 2 bay leaves

- 1 tsp cracked black pepper

- 1 lb dry red beans, rinsed and sorted

- 5 cups water


1. Prepare the Beans: Rinse the red beans thoroughly and check for any debris. No need to soak them since you're using a pressure cooker.

2. Sauté the Veggies and Sausage: Turn your pressure cooker to the sauté setting. Add the sliced sausage and cook until it starts to brown. Then add the chopped onion, green and red bell peppers, and garlic. Sauté for about 3-5 minutes until the vegetables start to soften.

3. Add Spices: Stir in the celery flakes, thyme, oregano, Tony Chachere's seasoning, bay leaves, and cracked black pepper. Cook for another minute to let the spices release their flavors.

4. Combine Beans and Water: Add the rinsed red beans to the pot. Pour in 5 cups of water, ensuring the beans are fully submerged.

5. Cook the Beans:Seal the pressure cooker and set it to cook on high pressure for 40-45 minutes. This timing should result in tender beans but adjust according to your pressure cooker's specifications and your desired bean texture.

6. Natural Release: Once cooking is complete, allow the pressure to release naturally. This could take about 20 minutes. Be patient as this step helps the beans to become more tender.

7. Final Adjustments: After the pressure has released, open the lid carefully. Remove the bay leaves. If the mixture is too liquid for your liking, you can set the pressure cooker to sauté again to reduce the liquid to your desired consistency.

8. Serve: Taste and adjust the seasoning if necessary. Serve hot with rice, cornbread, or your choice of sides.

Enjoy your hearty and flavorful smoked sausage and red beans dish!

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