CAJUN RED BEANS WITH ANDOUILLE SAUSAGE
ACTIVE TIME: 25 MINUTES
PRESSURE COOK TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES, PLUS 6 HOURS SOAKING
YIELD: 6 TO 8 SERVINGS
This classic Cajun dish cooks up perfectly spicy and meaty in your electric pressure cooker. Serve it over rice doused with hot sauce for a fiery, hearty meal. If you can’t find andouille sausage, substitute your favorite full-flavored sausage even Italian links are fine to use. As long as it has a kick, it will work here. Note that you need to soak the beans for at least 6 hours or overnight before making this dish, so plan ahead.
2 tablespoons extra-virgin olive oil
1 pound andouille sausage, sliced
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced (leaves reserved for garnish)
5 fat garlic cloves, sliced, plus 1 clove finely grated or minced
2¼ teaspoons kosher salt, plus more if needed
1½ teaspoons chopped fresh sage
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
3 bay leaves
4 sprigs fresh thyme
1 pound dried kidney beans, soaked in water for at least 6 hours or overnight and drained
Fresh lemon juice
Cooked white rice, for serving
Thinly sliced scallions, for serving
Hot sauce, for serving
1. Using the sauté function, heat the oil in the pressure cooker pot. Stir in the sausage and cook until well browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate.
2. Stir in the onion, bell peppers, celery, sliced garlic, 1 teaspoon of the salt, the sage, black pepper, and cayenne. Cook until the vegetables are soft and just starting to brown, about 7 minutes. Stir in the bay leaves, thyme, beans, 3½ cups water, and remaining 1¼ teaspoons salt.
3. Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure release naturally.
4. Remove the thyme sprigs and bay leaves. Use a slotted spoon to remove two-thirds of the beans, and set them aside. With an immersion or regular blender, puree the remaining beans in the pot to thicken the mixture.
5. Turn on the sauté function. Stir in the sausage and the reserved beans, bring the entire mixture to a simmer, and cook for 3 to 5 minutes, or until the mixture has thickened to your liking.
6. Taste and add more salt if needed and season with lemon juice to taste. Serve the beans and sausage over rice, topped with scallions, chopped celery leaves, and hot sauce.
COOK IT SLOW
After step 2, slow cook on high for 4 to 5 hours or low for 7 to 8 hours. In the last 20 minutes of cooking, add the sausage and cook uncovered. The beans and liquid should thicken in this time.
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