Traditionally, Monday was wash day in New Orleans, and women would put a pot of Creole-flavored red beans on the stove top to simmer until dinnertime, while they tended to the laundry. These beans are still enjoyed in New Orleans on Mondays-with rice, the traditional accompaniment. With a pressure cooker, this meal is on the table
in less than thirty minutes, and it has all the flavor and stick-to-your-ribs goodness of the original bean dish. The choice of meat that goes into the bean pot depends on the preferences of the cook. Some like a ham hock for its smoky qualities, while others prefer andouille, a spicy Creole sausage that perks up the flavor and gives the dish
some sass. If you would like to use a less spicy sausage, Polish kielbasa works well, too. You can also omit the meat and use vegetable broth for a vegetarian dish.

SERVES 6 TO 8

INGREDIENTS

• 3 tablespoons canola oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 4 celery stalks (including the leaves), finely chopped
• 1 large green bell pepper, seeded, deribbed, and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 pound andouille sausage or Polish kielbasa, cut into 1/2-inch rounds; or 1 smoked ham hock or meaty ham bone
• 2 cups red beans, presoaked (see page 151) and drained
• 4 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
• Salt and freshly ground black pepper (optional)
• Tabasco or another hot sauce for serving
• Long-grain rice for serving
• 1/2 cup finely chopped scallions (white and tender green parts)

INSTRUCTIONS

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, celery, bell pepper, garlic, thyme, and cayenne and sauté for 2 minutes, stirring to prevent the spices from burning. Add the sausage and sauté to render some of the fat, about 3 minutes. Add the beans and stock, stirring to combine, and drizzle with the remaining tablespoon of oil. Lock the lid in place and cook at high pressure for 20 minutes. Meanwhile, start the rice in another pan.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. If you used a ham hock or ham bone, remove it from the pressure cooker and cut the meat off the bone into bite-size pieces. Return the meat to the beans. Stir the beans, taste for seasoning, and add salt, pepper, or Tabasco if needed.
3. Serve the beans over the rice, sprinkled with the scallions. Offer Tabasco or your favorite hot sauce on the side.