Quick and Easy Pressure Cooker Cajun Black Beans

INGREDIENTS

• 1 tablespoon canola oil
• 6 ounces andouille sausage, split in half lengthwise and Diced
• 1 pound dried black beans
• 1 whole onion, diced
• 6 whole garlic cloves minced
• 1 Lemon, split in half
• 2 bay leaves
• 2 quarts chicken stock
• 2 teaspoons kosher salt, plus more for seasoning
• 1 Tbsp Dried parsley Or Italian Seasoning

DIRECTIONS


1.  Heat oil in pressure cooker until shimmering. Add andouille and cook, stirring, until it releases its fat about 2 minutes. Add beans, onion, garlic, lemon, parsley, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 33 minutes.

2.  For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates. Remove lid and discard lemon and bay leaves. Season to taste with salt and serve.


Best if served over Rice or Quinoa