Description
Seared sausage and smoked paprika lend flavor to the beans as they cook together in the instant pot!
Ingredients
- 1 cup jasmine rice
- 1 lb dry small red beans
- 2 TLB olive oil
- 15 oz smoked andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Creole seasoning
- 1 tsp dried parsley flakes
- 1/4 tsp ground black pepper
- 1/2 tsp salt, plus more to taste
- 4 cups chicken stock
Instructions
1. Rinse and sort beans. Soak in 10 cups of water overnight in the refrigerator. Drain and set aside until ready to use.
2. In a large saucepan or rice cooker, prepare rice according to package directions. If using jasmine rice, use 1 1/2 cups water.
3. In the Instant Pot, select the “Saute” setting and add the sausage. Sear on all sides, stirring frequently. Remove sausage and set aside in separate bowl until ready to use.
4. Add olive oil to Instant Pot. Add in the onion (with a small pinch of salt), bell pepper, and celery. Stir frequently until the onion is translucent.
5. Add the garlic, smoked paprika, Creole seasoning, parsley, black pepper and salt and stir.
6. Pour in the chicken stock and add the seared sausage and beans. Make sure beans are fully submerged in liquid.
7. Seal the lid and set the lid valve to “sealing.” Pressure Cook on HIGH for 30 minutes and natural release for 20 minutes. Taste and add additional salt if necessary.
8. Serve with rice and enjoy!
Notes
- STOVETOP INSTRUCTIONS: If cooking red beans and rice using the stovetop, follow steps 1-6 except use a large stockpot set to medium-high heat to sear the sausage and cook down the onion, bell pepper and celery. When all ingredients are in the pot, bring everything to a rolling boil for 20 minutes. Then simmer without lid for 1-2 hours until beans are tender. This will produce a thicker, richer sauce for the beans.
- CROCKPOT INSTRUCTIONS: If you would like to use a crockpot for this recipe, ***use 4 (15.5 ounce) cans of red kidney beans in place of the dry red beans.*** No need to soak, either! Layer the onion, bell pepper, celery, and seared sausage in the crockpot. Then add the seasoning, the beans, and 2 cups of chicken stock instead of 4 cups. Cook on high for 4 hours or low 6-8 hours and you are done!
***I do not recommend ever cooking dry beans in a crockpot. The beans will not be guaranteed to reach or maintain the required temperature to kill toxins that may cause food-borne illness. ***
Keywords: dairy free