Food Culture of the South
Serves 6 to 8
2 tablespoons vegetable oil
1 pound andouille sausage, sliced into 1-inch-thick rounds
2 medium yellow onions, chopped (about 4 cups)
1 small green bell pepper, cored and chopped (about 1 cup)
2 celery stalks, chopped (about ⅔ cup)
6 large garlic cloves, finely chopped
1 tablespoon dried basil
2 teaspoons creole seasoning (such as Tony Chachere’s)
½ teaspoon dried sage
½ teaspoon ground black pepper
3 bay leaves
1 pound dried red beans
Rice, scallions, parsley, and hot sauce for serving
- In a multicooker set to sauté medium, warm oil. Stir in sausage and cook, stirring often, until browned, about 5 minutes. Use a slotted spoon to transfer sausage to a bowl, leaving fat in pot. Stir in onions, bell pepper, and celery. Cook until mixture begins to soften, about 3 minutes. Stir in garlic, basil, creole seasoning, sage, black pepper, and bay leaves. Cook until fragrant, about 1 minute. Stir in beans and 4 cups water.
- Cover and cook on high pressure for 40 minutes. Let stand for natural release for 20 minutes, then quick release remaining pressure. If beans are not tender, set multicooker to sauté medium and simmer (uncovered) until they are, 5 to 10 minutes. Set multicooker to keep warm.
- Vigorously stir beans until cooking liquid looks creamy. (It’s fine if you crush some of the beans.) Stir in reserved sausage and let stand for 10 minutes. Discard bay leaves. Adjust seasoning and serve hot over rice with scallions and parsley, with hot sauce on the side.
- Recipe adapted from Instantly Southern by Sheri Castle (Clarkson Potter, 2018 ).