Ingredients
6 cups water1 pound dried kidney beans1 large onion, chopped1 celery rib, sliced1/2 medium sweet red pepper, chopped1/2 medium green pepper, chopped4 garlic cloves, minced1 bay leaf1 teaspoon kosher salt1 teaspoon dried thyme1 to 2 teaspoons Louisiana-style hot sauce1/2 teaspoon pepper1 pound fully cooked andouille sausage links, slicedHot cooked riceThinly sliced green onions, optional
Preparation
Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.
Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions.
