This dish is such a winner that it made it into our monthly rotation (and also by R’s request). Using the quick-soak method, what seems like a meal you’d save for a Sunday, you can pull off any weeknight. Omit the ham & sausage and use vegetable broth to make it vegan! Don’t you just love these low bowls from Crate and Barrel?
- 16 oz bag of small red beans (Goya)
- 2 tablespoons olive oil
- 3/4 lb of hot sausage, skins removed (I’ve used Italian, Andouille, and Chorizo – they all work!)
- 1 large onion, diced
- 2 bell peppers, diced
- 5 cloves garlic, minced or pressed
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon allspice
- 32 oz box of chicken broth
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 1 or 2 smoked ham hocks or neck bones (depending on size)
- 2 cups white rice, cooked (I used River brand – medium grain)
Quick-soak the Beans
Rinse the beans and remove any stones/dirt. Add 4 cups water to the Pot and set to Manual High Pressure for 2 minutes. When the Pot beeps, release the pressure (quick release) and rinse the beans again. Set aside.
Set the Pot to Sauté function. When display reads Hot, add the oil. Add the sausage and break into bits as you cook. Push the sausage to the side of the pot and add the onion, pepper, garlic to sauté for 3-5 minutes then mix together with the sausage.
Add all the spices (Cajun seasoning, parsley, thyme, oregano, bay leaves, allspice)
Add the beans, broth, Worcestershire sauce, and water. Stir.
Place ham hocks (or neck bones) on top.
Close the Pot and set to Sealing. Set the Pot to Manual High Pressure for 35 minutes. When time is up, let the Pot sit (natural release) for 10 mins, then quick release.
Take out the ham hocks, let cool and shred the meat. Remove bay leaves.
Chef’s Note: If the dish has a watery consistency, I like to scoop out a cup or so of beans and broth, then use an immersion blender to mix into a thick base. Pour this back into the Pot, stir, and it will thicken up nicely. It’s even thicker the next day, so if you are making ahead, you may not need this extra step.
Add the ham back in, stir, and serve with cooked white rice.