Step 1

Rinse and sort beans, place into pot and cover with water plus about an inch.

Step 2

For the precook, add butter seal and set for 5 minutes on high. Let pressure release naturally; drain, but do not rinse; set aside.

Step 3

Wipe out pot.

Step 4

Add oil and set to sauté; add sausage and brown on both sides, remove and set aside.

Step 5

Add bacon to pot and cook until softened and fat has rendered; add vegetables to drippings and cook with the bacon for 2 minutes, stirring regularly.

Step 6

Return beans to pot and cover with 1 quart chicken stock/broth. Add another cup of water, or enough water to cover beans by an inch. Seal pot and set for 15 minutes on high; let pressure release naturally.

Step 7

Switch pot to sauté, add sausage to beans and simmer for 5 minutes, stirring several times. Taste, adding salt, pepper and Creole or Cajun seasoning to taste, as needed.

Step 8

Serve over hot, steamed rice and pass hot sauce at the table.