1 pound camellia red beans, soaked for over 24 hours
3 stalks celery
1 large white or yellow onion
1 green bell pepper
1 pound hot sausage (I get Marciante's Hot Sausage from Captain Sids)
Homemade or store bought chicken stock
Brown the hot sausage briefly in the instant pot but not until fully cooked. Remove. Saute onions, bell pepper, and celery in the sausage juices and a little bit of olive oil or bacon fat for a few minutes. Drain the beans and add them to the pot with a bay leaf and stir a bit. Add just enough chicken stock to barely cover the beans. If you add too much water/stock it will be bean soup instead of creamy red beans. Add the sausage on top. Seal the lid and cook for 30 minutes on high pressure.
When it's done, open to check and make sure the beans are soft. If not, cook 10 more minutes at high pressure. Crush a few beans against the side of the pot to make it more creamy. It's ok to crush up some of the sausage as well, it will be falling apart anyway. Add salt, chopped fresh parsley, and spices (italian seasoning or tony's, whatever you like) to taste.
Serve with cucumbers and tomatoes mixed with your favorite vinegar, salt and pepper like my grandmother used to do, or a couple pickled okra and jalapenos.
Recipe adapted from camelliabrand.com/recipes/instant-pot-new-orleans-style-red-beans-and-rice/