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Prep time
30 minutes
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Cook time
35 minutes
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Serves
6 to 8
Author Notes
Reprinted from Comfort in an Instant. Copyright © 2018 by Melissa Clark. Photographs copyright © 2018 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Food52
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Ingredients
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2 tablespoons
extra-virgin olive oil
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1 pound
andouille sausage, sliced
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1
large onion, diced
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1
green bell pepper, diced
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1
red bell pepper, diced
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2
celery stalks, diced (leaves reserved for garnish)
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5
fat garlic cloves, sliced, plus 1 clove, finely grated or minced
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2 1/4 teaspoons
kosher salt, plus more if needed
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1 1/2 teaspoons
chopped fresh sage
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1/2 teaspoon
freshly ground black pepper
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1/4 teaspoon
cayenne pepper
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3
bay leaves
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4
sprigs fresh thyme
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1 pound
dried kidney beans, soaked in water for at least 6 hours or overnight and drained
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Fresh lemon juice
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Cooked white rice, for serving
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Thinly sliced scallions, for serving
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Hot sauce, for serving
Directions
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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.
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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, 31/2 cups water, and remaining 1 ¼ teaspoons salt.
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Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure release naturally.
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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.
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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.
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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.
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