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Risotto with Lemon and Shrimp
Red Beans and Rice
| By : |
| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
8 - 10 servings
|
Ingredients
Pot Mixture:
- 1 medium onion finely diced
- 1/2 bell pepper diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 lb dry red kidney beans it is not necessary to soak the beans
- 2 bay leaves
- 1 tsp fresh thyme or
1/2 tsp dried thyme - 4 cups chicken broth
32 ounces - 3 cups Water
Meat:
- 12-16 ounces chicken andouille or other high-quality smoked sausage, cut into thin slices
Finishing Mixture:
- 2 tbsp butter cut into
4-6 pieces - hot sauce to taste
- Salt and pepper to taste
- 8 cups Cooked rice
Ingredients
Pot Mixture:
Meat:
Finishing Mixture:
|
Instructions
- Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
- When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
- Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
- Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
- Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
- Add hot sauce, salt and pepper to taste.
- Serve over rice.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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Tastes delicious! So simple to make.
The cooking time was true to taste as we eat red beans in NOLA.
Super yummy
Very good
Bad! Way too much liquid, texture is just water.
Hi Pvhouse0916,
Did you use dry beans? The amount of water is for the dry beans to absorb. If you used soaked or can there would be a large amount of liquid left over.
This was a great recipe to prepare red beans quickly. I had to make a couple of changes with it ( because I didn’t have everything they wanted to include). My husband & I enjoyed it. We froze 1/2 & ate it the following week.
This is the first recipe I’ve tried with my Instant Pot. It turned out really well with tender beans and great flavor!
It was awesome. Also put in a ham bone during the whole cooking process.
Really good, but don’t recommend using the thyme as stated in the recipe.
I followed the receipe exactly and it turned out wonderful!
Beans could use longer cooking.. but good dish
Great directions. The consistency of the beans was spot on. I didn’t follow the recipe for the ingredients because I’m from New Orleans and season them without measuring with some different ingredients.
I followed the receipe as well as i do anything. It turned out wonderful.
Delicious!!! Family enjoyed the little spice it had!
Cajun approved!
My cajun husband loved this recipe. Followed instructions and it turned out beautifully. Will definitely be making this again.
To make it really special do this:
1. Increase onion to 1 1/2 onions,
2 Add one tsp of Zatarain’s Blackened Seasoning, and
3. Use a full 19oz. package of Johnsonville mild Italian sausage instead of that recommended.
Add a bit of extra water to your rice to make it slightly sticky. Also serve with garlic bread hot out of the oven.
ENJOY !!
Added three ham hocks with the beans and 1 & 1/2 teaspoons of Tony C’s cajun spice. Cooked beans and hocks for 45 min. Then followed instructions. Yum!
OMG! This was awesome! I used Conecuh sausage which adds a nice smoky flavor. These beans came out perfect! I will definitely make this again!