1 (15.5 oz) can no-salt-added kidney beans, drained but not rinsed
3 tbsp finely chopped parsley
In a multi-cooker or electric pressure cooker, combine the farro and 2 cups water. Seal and bring to high pressure. Cook 8 min. Allow pressure to release naturally 5 min., then switch to quick release. Drain any excess liquid.
Meanwhile, seed and chop the bell pepper. Chop the celery and sausage. Finely chop the onion and garlic.
In a 12-inch skillet, heat the oil on medium-high. Add pepper, celery, and onion. Cook 5–6 min., until vegetables begin to soften, stirring occasionally. Add sausage, garlic, and thyme. Cook 4‒5 min., until browned, stirring often.
To skillet, add the kidney beans and ¼ cup water. Cook 2 min., until warm, mashing some of the beans with a fork. Season with salt and pepper to taste. Serve beans over farro and garnish with the parsley.
To bring the heat, serve with Louisiana-style hot sauce.