Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time!
Notes
If the beans are not soft after 25 or 30-35 minutes of high-pressure cooking and 40 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 5-20 minutes at high pressure.
Ingredients
- 1 pound dry red beans
- 1 ½ tablespoons table salt - if pre-soaking the beans
- 1 ½ cups white long grain rice - such as Carolina Gold
- 2 tablespoons salted butter
- ⅕ teaspoon Vulcan fire salt - or table salt or cajun seasoning
- 1 tablespoon ghee
- 1 13.5-ounce package smoked andouille sausage - cut into half inch slices
- 4 cloves garlic - minced
- 1 onion - diced
- 1 red bell pepper - diced
- 2 stalks celery - cut into half inch slices
- ½ tablespoon Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried sage
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 cups low sodium vegetable broth
- Kosher salt - to taste
- freshly ground black pepper - to taste
- hot sauce - to taste
- 2 green onions - thinly sliced
Instructions
Pre-soak the beans
- If pre-soaking the beans, mix 2 quarts of water with 1-1/2 tablespoon of table salt.
- Sort the beans and add to the brine and set aside for 8-12 hours.
Make the rice
- Place rice in a rice cooker and rinse well.
- Add water to appropriate fill line.
- Add butter and vulcan fire salt and stir to combine.
- Cook in the rice cooker until done.
Brown the sausage
- Heat the ghee in an Instant Pot set to the high saute setting.
- Add the sausage and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
- Transfer to a plate; set aside.
Sauté the aromatics
- Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
- Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
Pressure cook, finish, and serve
- Select manual setting; adjust pressure to high, and set time for 30-35 minutes if using dry beans, 25 minutes if you pre-saoked the beans.
- When finished cooking, release pressure naturally according to manufacturer’s directions, about 40 minutes.
- Serve immediately with rice and hot sauce, garnished with green onions, if desired.
Nutrition
Calories: 341kcalCarbohydrates: 53gProtein: 19gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 131mgPotassium: 1162mgFiber: 14gSugar: 4gVitamin A: 1110IUVitamin C: 32mgCalcium: 89mgIron: 6mg