Ingredients
8
8 servings
- •1 (16 ounce) package dry kidney beans
- •1 tablespoon olive oil
- •1 link smoked beef sausage, sliced
- •6 ounces frozen onion, green bell pepper, and celery mix
- •4 cloves garlic, minced
- •1 (32 ounce) carton chicken broth
- •2 teaspoons Cajun seasoning (such as Tony Chachere's®)
- •0.25 teaspoon ground thyme
- •2 bay leaves
- •4 cups cooked rice
Instructions
- Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
- Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
- Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
- Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
- Serve beans over rice.
Nutritional Facts
Per 8 servings
- Calories: 342
- Carbohydrate: 59g
- Fat: 4g
- Fiber: 9g
- Protein: 17g
- Sugar: 2g
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