Adapted from frommyimpossiblytinykitchen.
PREP: 20 min
COOK TIME: 2 hours
2 Tbsp olive oil
3 stalks celery, chopped
1 large onion, diced
1 green bell pepper, diced (optional)
1/2 tsp salt
1/2 tsp pepper
1/2 - 2 tsp creole seasoning, according to taste (use less if serving kids)
3 cloves garlic, chopped
3 sprigs fresh thyme
1 lb smoked sausage, sliced
2 bay leaves
1 lb dried red beans (use long red kidney beans)
1 ham hock (ask for it at the butcher counter, or use smoked turkey leg/neck)
6 cups chicken stock**
green onion, for garnish
- In a pressure cooker (at least 6 quarts) over medium heat, add in olive oil. Once hot, add in onion and celery. Cook over medium heat for about 8 minutes--vegetables should be soft and cooked through.
- Add salt, pepper, and creole seasoning to the vegetables and stir to combine.
- Stir in garlic, thyme, and sausage. Increase heat to medium-high and cook until the sausage has browned, about 5 minutes.
- Add the red beans and the ham hock to the pot, followed by the chicken stock. Be sure to follow your pressure cooker's manufacturer's instructions for limits on the amount of liquid that can be added to your pressure cooker. The beans should be completely covered by chicken stock, but take care not to go over your pressure cooker's "max fill line."
- Bring the cooker up to full pressure. Once pressure has been reached, reduce the heat just enough to maintain full pressure, then start timing for 1 hour 45 minutes*. Allow the pressure to come down naturally.
- Remove the lid and taste--adjust the seasonings and, if necessary, cook a bit longer.
**Original recipe called for 5 cups, but the beans need more liquid to fully absorb.
Serve with steamed rice & top with sour cream. Also good with cornbread.