3 T. oil
1 lb. polish sausage or andouille sausage, sliced or diced
2 cups chopped vegetables (a mixture of onions, celery, green bell pepper, parsley)
1 clove garlic, minced
1 small can tomato sauce
1 lb. red beans
6 cups water
1 bay leaf
1 T. Tony C’s
Rinse and sort beans.
Press saute button on the instant pot and add oil to pot. Saute the sausage and remove when browned. Add vegetables to the pot and saute until they begin to caramelize. Deglaze the pan with water, scraping all the browned bits off the bottom. Add rinsed and drained beans, bay leaf, tomato sauce, and Tony C’s. Return cooked sausage to the pot.
Turn saute mode off and cover the instant pot. Pressure cook for 50 minutes at high pressure, let the pot vent naturally for 25 minutes when done.
Remove the lid. Add cornstarch slurry (1 tsp cornstarch, 3 tsp water) to thicken, if desired. Some beans may also be mashed to thicken the sauce. Serve over rice.
Recipe adapted from carmelliabrand.com