Red Beans and Rice

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Servings

4 servings

3T olive oil or vegetable oil
1lb ground smoked sausage, preferably andouille, sliced into ½-inch-thick rounds
2 medium onions, small dice
7 cloves garlic, minced
1T Creole seasoning
Sea salt
Freshly ground black pepper
1 medium rib celery, diced
1 medium green bell pepper, diced
1T dried basil
3 bay leaves
1lb dried red beans
1 scallions, thinly sliced
2T hot sauce (of choice) (garnish)
Cooked rice (to serve with)

Set to "sear" and add oil. When oil is hot, add sausage and brown, stirring frequently. Remove to paper towel-lined plate. Leave the grease in the pot.
Add onions and sauté for 5 minutes, or until tender, add Creole seasoning, sea salt, and fresh ground pepper.
Add garlic and cook for 2-3 minutes.
Add celery and bell pepper. Cook until celery is translucent.
Add beans, bay leaves, and enough water to cover.
Return sausage to cooker and stir.
Close lid and lock. Set to "multi grain" and adjust for 35 minutes.
Cook rice separately according to package instructions.
When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
Open and check to see if beans are tender. If underdone, set for an additional 3 minutes, and then natural release for 35 minutes, quick release until all pressure is released. Repeat, if necessary.
When beans are tender, stir in scallions. Reserve some scallions for garnish.
Serve over rice.