Red Beans and Rice

Jody Newman

manual pressure 20 mins only (Soak Red Beans overnight)

1 pkg of red beans (soak overnight)

1 lb andouille sausage

1 cup of diced celery, onion, and green

bell pepper .

1 tsp garlic

1 tbsp cooking oil

1 stick of butter

6 cups chicken broth

1 Tbsp tomato paste

Salt and pepper to taste

2 Tbsp Cajun seasoning

Chopped Green onions to garnish

Rice: sorry I only use rice cooker for my steamed rice. 1:1 rice water ratio.

Slice and brown andouille sausage in cooking oil. Set aside. Sauté celery, onion, and green onion in cooking oil and butter. When translucent, add garlic.

Sauté for 3 mins, then add everything except green onion. Seal vent, manual pressure for 20 mins, quick release. Mash some of the red beans to make the sauce thicker.

Serve with steamed white rice. Garnish with chopped green onion. Don’t forget the hot sauce

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