Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 4 cups chicken broth
- 1 pound Andouille sausage, sliced
- 4 cups cooked white rice
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and heat it up.
2. Add the chopped onion, bell pepper, celery, and garlic to the Instant Pot. Sauté for 5 minutes or until the vegetables are soft.
3. Add the Cajun seasoning, thyme, oregano, smoked paprika, cayenne pepper, and bay leaf to the Instant Pot. Stir well.
4. Add the rinsed and sorted red kidney beans and chicken broth to the Instant Pot. Stir well.
5. Close the Instant Pot lid and turn the valve to the "Sealing" position.
6. Select the "Manual" function and set the timer for 40 minutes.
7. Once the timer goes off, let the Instant Pot release the pressure naturally for 15 minutes. Then, turn the valve to the "Venting" position to release any remaining pressure.
8. Open the Instant Pot lid and add the sliced Andouille sausage. Stir well.
9. Select the "Sauté" function and cook for 5 minutes or until the sausage is heated through.
10. Serve the red beans and sausage over cooked white rice. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 55 minutes
Temperature:
Instant Pot pressure cooking: High pressure
Serving size:
6 servings
Nutritional information:
Calories: 526
Fat: 18g
Carbohydrates: 59g
Protein: 32g
Sodium: 1,482mg
Fiber: 13g
Sugar: 5g
Substitutions for ingredients:
- Red kidney beans can be substituted with pinto beans or black beans.
- Andouille sausage can be substituted with smoked sausage or chorizo.
Variations:
- Add diced ham or leftover cooked chicken to the red beans and sausage.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tomatoes or tomato sauce for a thicker sauce.
Tips and tricks:
- Soak the red beans overnight for a creamier texture.
- Use a slotted spoon to remove the bay leaf before serving.
- Adjust the amount of Cajun seasoning and cayenne pepper to your liking.
Storage instructions:
Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the red beans and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the red beans and rice in a bowl or on a plate. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with cornbread or a side salad.
Suggested side dishes:
Cornbread, green salad
Troubleshooting advice:
- If the red beans are not cooked enough, cook for an additional 5-10 minutes.
- If the red beans are too thick, add more chicken broth or water.
Food safety advice:
- Rinse and sort the red beans before cooking.
- Make sure the Instant Pot lid is properly closed and the valve is in the "Sealing" position before pressure cooking.
Food history:
Red beans and rice is a traditional dish from Louisiana, often served on Mondays as a way to use up leftover ham from Sunday dinner.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve the red beans and rice hot with a side of cornbread or a green salad.
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