As the weather cools off, it’s the perfect time for Red Beans and Rice, but this Southern favorite is often overlooked because of the long cooking time required by traditional stove top or slow cooker methods. Enter our Red Beans and Rice recipe, ready to eat in a little over an hour using your handy instant pot or pressure cooker. If you have a hankering for red beans tonight, grab this recipe, some Brookshire’s Beans on sale, and you’re good to go.
1 lb link smoked sausage
1 Tbs olive oil
1 lb red kidney beans, rinsed and sorted
1 green bell pepper, diced
1 onion, diced
2 stalks celery, diced
5 cloves garlic, minced
2 bay leaves
2 tsp hot sauce
1 to 2 tsp Cajun seasoning
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
5 cups water
Slice sausage into 1/4-inch pieces. Set a 6-quart or larger pressure cooker to the BROWN setting. Add oil. Sear sausage slices on both sides until brown. Remove and set aside. Turn pressure cooker off, leaving grease in bottom. Add beans, bell pepper, onion, celery, garlic, bay leaves, hot sauce, Cajun seasoning, thyme, salt and pepper. Pour in the water. Stir to combine so water and seasoning are well-distributed. Add sausage slices to the top. Make sure pot is not filled more than 2/3 full.
Secure lid of pressure cooker into locked position. Turn regulator knob to PRESSURE. Turn on pressure cooker. Set to PRESSURE COOK on HIGH for 25 minutes.
After time has elapsed, turn off pressure cooker. Allow pressure to release naturally without turning pressure regulator knob. (This will give the beans a chance to absorb more liquid. It should take about 20 minutes for pressure to release. The floating valve will drop, and you will be able to open the lid.) Open lid; let cool. Remove bay leaves, and serve with cooked rice.
Calories: 396, Fat: 19 g (6 g Saturated Fat), Cholesterol: 35 mg, Sodium: 814 mg, Carbohydrates: 39 g, Fiber: 9 g, Protein: 20 g.
What to Serve With Red Beans and Rice
While Red Beans and Rice is a hearty meal on its own, you might be wondering what to serve with it when you’re feeding a crowd. Cornbread is a favorite side for Red Beans and Rice, although for some, it’s a bit carb heavy. A great vegetable option is pretty much anything green: collard greens, green beans, okra, even a green salad. And of course, if you want to serve it with some extra protein, it’s got to be pork chops.
Red Beans Leftover Ideas
Although red beans freeze very well, there are a number of ways to turn your leftovers into entirely new dishes. Easy options are to serve them with eggs for breakfast, turn them into red beans and rice dip or use them in veggie burgers. They’re also great in Mexican dishes including refried beans, added to chili con carne or stuffed into burritos or enchiladas. You can also make a hearty bean and vegetable soup or red beans and rice tortilla casserole.