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Pressure-Cooker Smoked Sausage and White Beans

My husband grew up in the South, where sausage and beans were on the menu weekly. I had never heard of them, but quickly became a fan. Serve the dish over white rice and add some crusty bread to soak up the broth. —Debbie Glasscock, Conway, Arkansas
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    8 servings

Ingredients

  • 10 cups water
  • 1 pound dried great northern beans
  • 1 pound smoked sausage, sliced
  • 1 smoked ham hock (about 1/2 pound)
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon each dried parsley flakes, oregano and basil
  • 1/4 teaspoon pepper
  • Hot cooked rice and minced fresh parsley
  • Sriracha chili sauce, optional

Directions

  • Place water, beans, sausage, ham hock, onion, garlic, salt, sugar and seasonings in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 22 minutes.
  • Quick release pressure. Press cancel. Remove ham hock. Serve bean mixture with rice, parsley and desired amount of cooking liquid. If desired, serve with chili sauce.
Nutrition Facts
1-1/4 cups bean mixture: 382 calories, 16g fat (7g saturated fat), 38mg cholesterol, 909mg sodium, 40g carbohydrate (4g sugars, 12g fiber), 21g protein.

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