Red Beans and Rice

INGREDIENTS

• 2 tbsp. vegetable oil
• 1 lb. smoked sausage, cut into ½” slices
• 1 lb. smoked ham, cut into ½” cubes
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 qt. water
• 1 lb. red kidney beans, dry
• 1 bay leaf
• 2 tbsp. chopped fresh flat leaf parsley
• 1 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• Steamed white rice for serving
• Hot sauce for serving

DIRECTIONS

1. In sauté pan over medium-high heat, warm oil. Add sausage and ham; cook until browned, 5-10 minutes. Transfer to plate.
2. Add onion to pan; cook, stirring occasionally, until soft, 5-8 minutes. Add garlic; cook 30 seconds. Transfer onion mixture to pressure cooker, scraping up browned bits. Add water, beans, bay leaf, parsley, thyme, salt, pepper, sausage, and ham to cooker; stir to combine.
3. Cover and cook until beans are soft, about 33 minutes. Release pressure according to manufacturer’s instructions.
4. Discard bay leaf. Mash some of beans; stir to thicken broth. Serve in bowls over rice. Garnish with a few drops of hot sauce. Serves 8-10.