Description
This hearty dish combines rich red beans with flavorful Andouille sausage, served over fluffy rice.
Ingredients
Scale
- 1 pound Dried Red Beans
- 1 teaspoon Olive Oil
- 12 ounces Smoked Andouille Sausage (sliced, about 3 cups)
- 1/2 large Onion (diced)
- 2 ribs Celery (diced)
- 1 Green Bell Pepper (diced)
- 4 Garlic Cloves (minced)
- Cajun or Creole Seasoning (as needed)
- 1 Tablespoon Dried Oregano
- 1 Bay Leaf
- 6 cups Chicken Broth (use 4 cups for soaked beans)
- Salt and Pepper (to taste)
- 4 cups Cooked Rice (for serving)
Instructions
- Sort and rinse the Dried Red Beans. If soaking, continue to step 2. If using the no-soak option, skip to step 3.
- To soak, place beans in a large bowl with 8 cups water and soak for 8 hours. Drain, rinse, and set aside.
- Select “Sauté” on the Instant Pot and add oil. When the display reads “Hot”, add Andouille sausage and sear until lightly browned, stirring as needed.
- Transfer cooked sausage onto a paper towel-lined plate and set aside. If needed, drain excess oil from the Instant Pot, leaving about 1 tablespoon for the next step.
- To the pot, add onions, celery, bell pepper, and garlic. Sauté for 5 minutes until tender, stirring as needed.
- Sprinkle in Cajun or Creole seasoning and sauté veggies for a few minutes. Add a splash of broth or water and deglaze the pot surface if it becomes dry.
- To the cooker, add beans, oregano, bay leaf, and chicken broth. Stir to combine.
- Secure the lid and turn the pressure release valve to the “Sealing” position. Cancel, then select “Manual” or “Pressure Cook” and set the Instant Pot on “High” pressure for 30 minutes (for unsoaked beans) or 15 minutes (for soaked beans).
- When the cycle completes, allow the Instant Pot to rest undisturbed for a 20-minute natural pressure release (NPR).
- Turn the pressure release valve to the “Venting” position to release any remaining steam. Carefully remove the lid.
- Give the beans a good stir and taste to make sure they’re cooked to your liking.
- Remove bay leaves, stir in cooked Andouille sausage. Add salt and pepper to taste.
- Serve warm with cooked rice. Garnish options include green onions, cilantro, hot sauce, etc.
- To store, allow to cool completely and refrigerate for up to 5 days or freeze for up to 90 days (or longer if vacuum sealed).
Notes
- Adjust spice levels based on your preference.
- Consider using a mix of herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg