Pressure Cooker Sausage and Beans

This easy Pressure Cooker Sausage and Beans recipe is an absolutely awesome meal that tastes like it simmered all day but actually it took only 35 minutes to be ready on the table.

Course Main Course

Cuisine Brazilian

Keyword dinner, gluten-free, healthy, lunch, Special Diet

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 165kcal

Author Olivia Ribas

Ingredients

1 tbsp olive oil
¾ cup onions chopped
3 cloves of garlic minced
¾ cup bell red pepper chopped
1 tbsp tomato paste
1 tsp dried parsley
A pinch of cumin
A pinch of crushed red pepper
2 cups Romano beans
fully cooked Andouille sausage, cut into ¼-in slices
6 cups vegetable broth
Salt and pepper

US Customary - Metric

Instructions

First, you need to pick through the beans. Discard any stones or any damaged beans.
Wash the beans in a colander and soak the beans overnight or for at least for 4 hours.
Next, rinse and drain the beans.
In a pressure cooker, add olive oil, onions, and garlic. Sauté until the onions are golden. Add red pepper, tomato paste, dried parsley, cumin, chili pepper, and sauté for 5 minutes more.
Add the beans, sausage and 6 cups of broth or water.
Close the pressure cooker and cook over high heat until the pressure builds up.
Lower the heat to medium and cook for 35 minutes or until the beans are tender and soft.
When the beans are ready, taste and add any extra seasonings (salt and pepper), if necessary. Serve with rice.

Notes

Feel free to use a different bell pepper. Keep in mind that red is the sweetest and green is the least sweet.
Always wash your beans beforehand. Especially if you are purchasing beans from a bulk store, there's uses dust and some debris with the beans and rinsing it before using will make sure your beans are clean!
You can use any type of broth you have on hand.
To store: You can store leftovers in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat the beans in the microwave or on the stovetop.
To freeze: Freeze cooked beans in an airtight freezer-safe bag or container once it has cooled. Make sure to keep the liquid as well! Freeze for 3 to 4 months.

Nutrition