Red Beans & Rice (Pressure Cooker) - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon bacon fat
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1 cup dried red beans, unsoaked
3 1/2 cups ham stock (use Ham Stock (Pressure Cooker))
2 bay leaves
1/2 lb andouille sausage, split in half lengthwise
green onions or flat leaf parsley, to garnish

Preparation

Warm the oil and fat in the pressure cooker over medium heat.
Add the onion, pepper, and celery with a big pinch of salt, and saute for 5 minutes, until the veggies are soft.
Add the garlic, saute for 2 minutes. Don't let it burn!
Mix the spices together.
Add the spices to the pressure cooker, and stir everything around.
Add the ham stock, beans and bay leaves, and bring to a boil.
Lock on the lid, and bring to pressure over high heat.
Turn the heat down to medium, and cook at pressure for 20 minutes.
Remove from the heat and let the pressure drop.
Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks.
Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure.
Cook at pressure for 10 minutes.
Remove from the heat, let the pressure drop.
Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.