Pressure Cooker Red Beans and Rice with Ham Hock and Sausage
A hearty Louisiana-style comfort dish featuring tender red kidney beans simmered with smoky ham hock and crispy sausage in a rich, seasoned broth. The pressure cooker transforms dried beans into creamy perfection in under an hour, while the holy trinity of celery, onion, and bell pepper provides the aromatic foundation. Smoked meats add deep, savory flavor that makes this version particularly satisfying. Perfect for feeding a crowd on weeknights or weekend gatherings, this one-pot meal delivers authentic Creole flavors with modern convenience.
Ingredients
- 2 teaspoons olive oil
- 1 pound smoked sausage, sliced in 1/4-inch-thick rounds
- ½ cup celery, finely chopped
- ½ cup yellow onion, finely chopped
- ½ cup green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 pound Camellia Brand Red Kidney Beans, rinsed and sortednavy beans1:1preference
different texture
- 64 ounces reduced-sodium beef stock
- 2 tablespoons no-sodium Creole seasoning
- 2 tablespoons fresh parsley, chopped + extra for garnish
- 2 bay leaves
- 1 tablespoons fresh thyme, chopped + extra for garnish
- 2 pounds smoked ham hockssmoked turkey wings1:1dietaryhealth
less fat
- hot cooked rice
- French bread
Instructions
- 1
Heat oil in pressure cooker on highest sauté setting
- 2
Cook sausage in batches, stirring frequently, until crisp and browned
- 3
Remove sausage with slotted spoon and drain on paper towels, reserving drippings
- 4
Add celery, onion, bell pepper and garlic to drippings
- 5
Cook vegetables, stirring occasionally and scraping bottom, until just tender
- 6
Add beans, stock, Creole seasoning, parsley, bay leaves and thyme, stirring well
- 7
Add ham hocks and lock lid with valve set to seal
- 8
Cook on high pressure for 55 minutes
- 9
Allow pressure to release naturally
- 10
Transfer ham hocks to cutting board and remove meat, discarding bones, skin and cartilage
- 11
Return ham and sausage to cooker, stirring well
- 12
Discard bay leaves and garnish with parsley and thyme
- 13
Serve with hot cooked rice and bread
Tips
Work in batches when browning sausage to avoid overcrowding and ensure proper crisping.
Reserve the rendered fat from sausage for extra flavor when sautéing the vegetables.
Remove all bones, skin and cartilage from ham hock carefully to avoid any hard pieces in the final dish.
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 1 day ahead and reheated gently
Serve hot over rice with crusty bread
Common Mistakes
Don't skip browning sausage to avoid bland flavor
Remove ham hock bones completely to avoid choking hazards
Don't quick-release pressure to avoid bean skins bursting
Substitutions
less fat
different texture
FAQ
Can I use dried beans without soaking?
Yes, the pressure cooker will cook dried beans without pre-soaking, though soaking overnight can reduce cooking time slightly.
What if I don't have a pressure cooker?
Use a heavy pot and simmer covered for 2-3 hours, checking liquid levels and stirring occasionally until beans are tender.
How long will leftovers keep?
Store in refrigerator up to 4 days or freeze up to 3 months in airtight containers.