Black Beans and Smoked Sausage
pressure cooker method


1 lb Andouille Sausage, sliced in 1/2” pieces (if Andouille is to spicy for you, use your favorite smoked sausage)
1 med Red Onion, diced
1 med Red Pepper, diced
1 med Green Pepper, diced
2 Celery Stalks, sliced
2 tsp Fresh Dill
1 1/2 tbl Brown Sugar
1 tsp Salt
1/2 tsp Pepper
1 bottle Brown Ale (or any strong beer)
1 can Chopped Tomatoes, 14.5 oz size
1 1/2 cu Black Beans, unsoaked
2 cu Chicken Stock
1 tbl Fresh Lemon Juice
1 tsp Louisiana Hot Sauce
1/4 cu Fresh Parsley, chopped for garnish


Set pressure cooker to sauté setting. Add sausage and sauté for 5 minutes. Add onion, red and yellow peppers, and celery. Stir occasionally and sauté for about 4 minutes. Add brown sugar, dill, salt, and pepper.  Mix well.  Add beer and stir for about 3 minutes until the bubbles die down. Add tomatoes, beans, and chicken stock. Place lid on pressure cooker and set it to high pressure for 25 minutes.

After 25 minutes, allow the steam to release slowly (do not use the quick release), about 20 minutes. Then, remove top, stir in lemon juice and hot sauce. Ladle into serving bowls. Top with fresh parsley.