Ingredients

The following ingredients have 6 Servings
  • 2 cups water
  • 2 cups long grain white rice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 pound dried, red kidney beans (preferably Camellia brand)
  • 3 tablespoons unsalted butter (or bacon drippings, olive oil or other cooking oil), divided use
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 cloves garlic, minced
  • 1 large meaty ham bone
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste, optional
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 large bay leaf
  • 1 quart water
  • 1/2 pound andouille or other spicy sausage
  • Cajun seasoning and kosher salt, to taste
  • Sliced green onion, for garnish, optional
  • Hot sauce, for the table, optional

Instruction

  • Prepare rice by adding water, rice and salt to cooker. Stir, add butter, seal and set on high for 6 minutes.
  • Let pressure release naturally, then transfer rice to a lidded storage container; cover and set aside. Wash and rinse pot.
  • For the presoak, rinse and sort through beans, place in pressure cooker pot and add enough water to cover the beans plus 2 inches.
  • Add 1/2 tablespoon of the butter, seal and cook on high for 5 minutes. Let pressure release naturally; drain and set aside. The butter helps to keep foaming down in this step.
  • Add 1 tablespoon of butter to cooker and toss with onion, bell pepper, celery and garlic.
  • Add ham bone, peppers, basil, thyme, bay leaf and 1 tablespoon butter. Return beans to pot and top with 4 cups fresh water. Seal and set for 15 minutes.
  • While the beans are cooking, brown sausage in remaining 1/2 tablespoon of butter, shaking pan occasionally and cooking until browned.
  • When beans are done, let pressure release naturally. Remove ham bone and set aside to cool slightly.
  • Turn pot off, then set to sauté. Add remaining butter, bring to a boil and cook, stirring often, until desired creaminess is reached.
  • Drain off sausage and add to beans. Pick meat off ham bone and add to pot. Taste, adding Cajun seasoning and salt, only as needed. Hold on warm.
  • Serve over hot rice with cornbread, crispy French bread or hot rolls, garnish with parsley and green onion, if desired, and offer hot sauce at the table.