Coastal Mains

Hot n’ Spicy Pressure Cooker Beans and Grilled Turkey Sausage

Name: Hot n’ Spicy Pressure Cooker Beans and Grilled Turkey Sausage
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 8 ounces fresh chorizo sausage; 1 medium white onion, peeled and diced, about 1 ½ cups; 4 large garlic cloves, peeled and chopped, about 1 tablespoon; ½ cup prepared chili sauce; 1 (14-ounce) package dried red beans; 2 teaspoons Creole seasoning; 1 quart homemade or prepared low-sodium beef broth; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 4 (¼ pound) links fresh turkey sausage

Jump to Recipe Print Menu

The Strategy:

Tap into rich Creole flavors with this quick pressure cooker meal featuring red beans, fresh chorizo, and smoky grilled turkey sausage. Cooked with onion, garlic, and Creole seasoning, the beans turn incredibly creamy and flavorful in a fraction of the time. It is a hearty, spicy dish that brings instant warmth and flavor to a casual weekend table.

Serves: 4, with beans left over | Total Time: 55 minutes till it's ready

Ingredients

Chorizo and Veggie Base

2 tablespoons olive oil
8 ounces fresh chorizo sausage
1 medium white onion, peeled and diced, about 1 ½ cups
4 large garlic cloves, peeled and chopped, about 1 tablespoon
½ cup prepared chili sauce

Beans and Seasoning

1 (14-ounce) package dried red beans
2 teaspoons Creole seasoning
1 quart homemade or prepared low-sodium beef broth
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Turkey Sausage

4 (¼ pound) links fresh turkey sausage

Instructions

Cook the beans

Heat the pressure cooker to the browning setting.
Pour in the olive oil.
Add the sausage, onion and garlic.
Cook until the sausage is dissolved and the vegetables are soft, about 8 to 10 minutes.
Stir in chili sauce.
Add the red beans and Creole seasoning.
Pour in the beef broth.
Cover the pressure cooker and tighten the lid.
Cook on the high pressure setting for 45 minutes.
Allow the steam to escape naturally, about 20 minutes. Carefully remove the lid. Taste and season with salt and pepper. Change the setting to simmer, and continue cooking until the liquid reduces and the beans are quite tender.

Grill and serve

Heat a grill pan over medium high heat.
Grill the turkey sausage links until golden on all sides and cooked through, about 5 to 8 minutes.
Serve the sausages sliced on a puddle of red beans, or in a toasted bun with a generous ladleful of beans and condiments, like mustard and diced onions.

Home cook prepared steps for assembling and cooking Hot n’ Spicy Pressure Cooker Beans and Grilled Turkey Sausage.

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

The Heart of the Table

This steaming, colorful bowl of beans and grilled sausage is the perfect casual centerpiece for a lively gathering of friends. The bold, spicy aromas invite everyone to dig in, sparking casual stories and making the dining room feel filled with comfort and warmth.

An appetizing, fresh serving of cooked Hot n’ Spicy Pressure Cooker Beans and Grilled Turkey Sausage displayed beautifully on a styled dining table.

The Art of the Host

a set of organic, hand-glazed stoneware soup bowls in a soft sage green
a hand-carved, long-handled cherrywood stirring spoon
a large, hand-thrown ceramic serving platter with an organic rim
a heavy-gauge, polished stainless steel ladle with an ergonomic handle
oatmeal-toned washed linen napkins
a pair of professional-grade stainless steel locking kitchen tongs

Neighborly Grace

THE PRESENTATION: Serve the creamy red beans in a wide stoneware serving bowl, layering the grilled, sliced turkey sausage slices diagonally over the top. Garnish with a sprinkle of fresh cilantro and serve with warm corn muffins on the side.
THE POUR: Balance the spicy kick of this dish with a cold, dry Riesling served at 45°F, or a crisp, refreshing lager. For a non-alcoholic option, offer a chilled sweet tea infused with fresh peach purée, served over plenty of ice.
THE VIBE: Covered Veranda. The warm evening sun and the inviting, spicy aromas set a lively, relaxed tempo for sharing comfort food.

Chef’s Recommendations

The Creole Side: Crispy Cornmeal Hushpuppies with Spicy Remoulade
The Green Beside the Beans: Sautéed Collard Greens with Fresh Ginger
The Southern Sweet: Texas Sheet Cake
The New Orleans Glass: French Quarter Hurricane

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Hot n’ Spicy Pressure Cooker Beans and Turkey Sausage