Red Beans and Rice

Place 3 tablespoons olive oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add 1 pound sliced andouille sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.

Add 2 medium chopped yellow onions, 1 teaspoon Creole seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until tender, about 5 minutes.

Add 7 minced garlic cloves and cook 2 to 3 minutes. Add the 1 medium diced celery and 1 medium diced green bell pepper and cook until translucent.

Add 1 pound dried red beans. Add enough water to cover, about 4 cups. Rub 1 tablespoon dried basil between the palms of your hands as you add it to the pot. Add a pinch of dried sage and 3 bay leaves. Return the sausage to the insert and stir to combine.

Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.

Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.

Stir in 1 bunch of thinly sliced scallions and almost all of the finely chopped fresh parsley leaves, reserving some for garnish. Taste and season well with kosher salt and hot sauce if needed.

Serve hot with cooked white rice, the remaining chopped parsley, and more hot sauce.

Pick through 1 pound dried red beans and discard any shriveled beans. Rinse the beans in a colander. Place in a large bowl, cover with cold water, and soak at room temperature for at least 4 hours or overnight.

Heat 3 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1 pound sliced andouille sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the pot.

Add 2 medium chopped yellow onions, 1 teaspoon Creole seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pot and cook, stirring frequently, until well-browned, about 5 minutes. Add 7 minced garlic cloves and cook 1 minute. Add 1 medium diced celery and 1 medium diced green bell pepper and cook until soft and translucent.

Drain the beans and add to the pot. Add enough water to cover. Rub 1 tablespoon dried basil between the palms of your hands as you add it to the pot. Add a pinch of dried sage and 3 bay leaves. Return the sausage to the pot and stir to combine.

Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until beans are tender, 1 to 1 1/2 hours. When the beans are tender, mash some with a potato masher until the mixture looks creamy.

Stir in 1 bunch thinly sliced scallions and almost all of the finely chopped fresh parsley leaves, reserving some for garnish. Taste and season well with kosher salt and hot sauce.

Serve hot with cooked white rice, the remaining chopped parsley, and more hot sauce.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.