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Mini - Sweet & Spicy Asian Ribs
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
6 servings
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Ingredients
RICE
- 1 cup uncooked white rice
- 1/2 teaspoon salt
- chopped parsley for garnish
RED BEANS & SAUSAGE
- 1 cup dried red beans
- 1 pound cooked andouille sausage sliced
- 2 stalks celery sliced
- 1 medium green bell pepper seeded and diced
- 1/2 medium onion diced
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Ingredients
RICE
RED BEANS & SAUSAGE
|
|
Instructions
Prepare Rice
- Add the rice, salt, and
1 1/2 cups water to the Instant Pot inner pot and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Select the Rice button. The timer will self-calculate. - Once cooking is complete, turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid. Fluff the rice with a fork. Transfer the rice to a large bowl, garnish with parsley, and set aside. Wash and dry the inner pot.
Prepare Red Beans & Sausage
- Add all the remaining ingredients plus
3 cups water to the inner pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 45 minutes. - Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
- When all the pressure is released, carefully remove the lid and stir well. Serve the bean/sausage mixture and rice either separately or combined.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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Very good! Used different sausage but really good!
Awesome hands down!
My second dish with my pot. Beans weren’t as soft as i typically like, but the wife they were ok. Great tasting!
My beans did not cook- I had to run the pot again for another 10 min.
Excellent! This is a new staple in my house. I doubled the cayenne because I love spice. Left it going an extra 10 minutes to get the beans fully cooked
Excellent by itself or on rice. It is spicy but delicious.
Really good basic recipe. I did add five minutes to the cooking time, and added a chopped up red bell pepper to go with the green one. But really tasty and easy!
This turned out great! Had to cook a little longer beans were a little hard at the pdirected time.
My first dish in my new InstaPot and it’s a winner. I was looking for something to make with my leftover smoked turkey. So I used that instead of the sausage. Added some Crystal hot sauce once in the bowl. Great flavors and so easy!
This was awful. Way too watery. The beans are hard and the sausage is too soft
Review update. I fixed it by sauteeing on high while stirring until the liquid reduced. Then sauteed on low for a bit. Then on keep warm until the liquid thickened. It came out great and my family loved it. Sorry for the negative review. I wish i could change it. Ty for the recipe!
First time to cook in IP soaked beans over night mixed all together used 2 cups of chicken broth and creole seasoning , cooked 55 minutes, VERY GOOD
Really good! A little spicy but good!
1 cup of red beans is a major mistake in this recipe. Maybe 1 pound? It’s water and sausage if you follow the 1 cup.
I feel like the cooking time is a little off. The beans were still a little too firm and all the flavor was cooked out of the sausage. This made the beans VERY spicy with the added cayenne. My wife and kids couldn’t handle the heat! I would suggest cooking the beans alone for 45 minutes and then throwing everything else in and cooking for another 15. Omit the cayenne pepper if you or family cant handle the heat or if your sausage is already spicy.
Had to cook back twice beans too al dente
This can be a really great recipe, however you cannot use dry red beans. They really need to soak overnight otherwise they will be hard. Also if you are using cooked sausage, 45 minutes in the IP is way too long. I also added 1/2 tsp thyme and sage for more flavor. Salt and pepper to taste.
I forgot to mention that I used 2 cups (one pound) of red beans).
After 45 minutes under pressure and 10 minutes natural release, the beans were not done. Trying another 15 minutes under pressure.
Additional comment. Another 15 minutes under pressure and the beans are still dente. Losing a pound of good quality andouille to mush, irritates me. I won’t be trying another recipe by this author.
Hi Mike,
If dry foods are not softening to your preference it is typically not the cooking time but the amount of liquid that needs to be increased.
Did you increase the amount of water too? If you didn’t increase the amount of liquids they will still be hard. Tenderness is usually determined by the amount of liquids and not the cooking time.
No flavor, very blah!
Not a lot of flavor in this recipe and it tirns oit very watery. Had to saute for awhile to thicken. Next time i’d add maybe 2 or 2.5 cups of liquid. I’d also use beef or chicken stock instead of water for more flavor.
Add a whole packet of Sazon seasoning. It makes the flavor explode. However, 10 minutes to the sausage/bean mixture AND make double the amount of rice. Then it all works great and tastes delicious!!! Drain any extra liquid… but the extra rice should soak it up.
Crunchy beans. Very disappointed! Had to order pizza for my guests.
Made with chicken stock instead of water. I used the quick soak method for beans beforehand that took 8 mins. The beans were perfect at the end of the 45 mins. Plenty of juice for dipping buttered toast.
Reading the other reviews I went ahead and soaked the beans overnight. Glad I did. Came out great.
Overall it came out more soupy then I expected. I ended up scooping it out and putting it over the rice. That was good.
I recommend using a cup less of water or chicken stock which i used.
I loved it but it definitely needed more cook time. After the 45 minutes, the beans were still crunchy. I cooked again for 35 minutes with a 10 minute slow release. I was worried the sausage would be over cooked but it wasn’t. The beans were perfect the second time around. I will definitely make this again.
Simple, easy and delicious, just put it under pressure for 80 minutes instead of 45 for the beans. You will need to drain some of the liquid, and then mix in the rice.