Pressure Cooker Red Beans & Rice

THE RECIPE:

INGREDIENTS

• 1 lb. Red beans, sorted and soaked overnight
• 3 T. Bacon grease
• 1/4 c. chopped Ham (I used Smithfield)
• 1 1/2 c. Chopped Yellow Onions
• 3/4 c. Chopped Celery
• 3/4 c. Chopped Green Peppers
• 1/2 t. Salt
• 1/2 t. Pepper
• 1 t. Cayenne
• 3 Bay Leaves
• 2 T. Chopped Fresh Parsley
• 2 t. Fresh Thyme
• 1/2-1 lb. Smoked Sausage, split in 1/2 and diced (I used the full pound)
• 1 Ham Hock
• 3 T. Chopped Garlic
• Chicken Stock
• 2 t. Oil, I used Cayenne Infused Olive Oil for more zip
• 4 c. White Rice, prepared

DIRECTIONS

IN PRESSURE COOKER:

1. Heat the bacon grease over medium-high heat. Add the ham and cook until browned.
2. Add the onions, celery and bell peppers to the pot.
3. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
4. Add the bay leaves, parsley, thyme, sausage, and ham hock, and cook, stirring, to brown the sausage and ham hock, about 4 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the beans and stock (or water), oil (to prevent foaming), stir well.
7. NOTE: You will add enough stock to just cover the beans.
8. Cook at High Pressure for 22-25 minutes, and then a natural pressure release.
9. Simmer, if necessary to continue to cook until the beans are tender and creamy, 15 to 20 minutes.
10. Remove from the heat and remove the bay leaves.
11. Serve over prepared white rice.