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Red Beans and Sausage (Pressure Cooker)

Red Beans and Sausage
Red Beans and Sausage
This healthy recipe comes from NDSU Extension.


1 lb. kidney beans, dry

4 qt. water plus 3 Tbsp. salt (for soaking beans)

1 Tbsp. olive oil

1 lb. andouille sausage, thinly sliced

1 large onion, chopped (about 1½ cups)

1 green pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

2 tsp. kosher salt

1½ tsp. fresh sage, chopped

½ tsp. ground black pepper

¼ tsp. cayenne pepper

3 bay leaves

6 c. water



Two hours prior to cooking, place dry kidney beans into 4 quarts of water with 3 tablespoons of salt. After soaking, drain and rinse the beans. Press the sauté button on an electric pressure cooker and add 1 tablespoon oil to pot. Add sliced sausage and sauté for about five minutes or until browned. Add onion, green pepper, celery stalks, garlic, salt, sage, pepper and cayenne pepper until onions turn soft and clear. Turn off sauté mode and add remaining ingredients to pot and stir. Select manual and set to 40 minutes at high pressure. After cooking, allow pressure to release naturally about 20 minutes. Release any remaining pressure and remove lid. Remove bay leaves. Serve over brown rice.

Makes 12 (1-cup) servings. Each serving has 240 calories, 9 g fat, 16 g protein, 26 g carbohydrate, 10 g fiber and 680 mg sodium.


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