These are the types of beans I am using. Half the bag in my case.
Add dried beans to IP liner, after picking through them for debris.
Add broth, it needs to cover dried beans by about an inch to an inch and half, adjust as required, the ingredients measurement is a guide line.
Type of Sausage I am using
Ham Hocks I am using (half the package) boneless
Slice sausage, add to the liner with ham Hocks
Clean and cut veggies, I like a larger cut, add seasoning. Decision point - if you salt before you cook the beans they have a slight firmer texture, if you salt after the beans are cooked they have a softer texture. Add salt for the texture of beans you desire. Here for firmer, later for softer.
Set IP to pressure cook for 50 minutes, high.
I allow it to rest for 5 minutes after the cook time, just to make sure it has settled down inside, then quick release remaining pressure
Remove lid, remove ham hocks, debone (if needed) and shred, put meat back into pot, stir.
We were eating this with bread, not rice. We wanted a thinner soup like constancy. It you want red beans & rice, you can either take a stick blender and beat up some of the beans, or use a corn starch slurry to thicken it.
