Red Beans & Rice in Instant Pot

A typical New Orleans/Louisiana dish, now translated to Instant Pot by Camellia Brand and modified by me.

I used small red beans, not the kidney beans in the Camellia Brand recipe, store brand. They took a lot longer than the Camellia Brand recipe said to cook, and waaay longer than Instant Pot’s website indicates. Can dried beans get old and take longer? Apparently yes – and I don’t really know how old this bag of red beans was. I added 15 minutes more cooking after the initial 40 minutes at high pressure and 20 minutes NPR.

The mole paste was Barbara’s idea for adding depth – she told me she added some to pinto beans, so I tried it here. We bought the mole paste at the new Houston Farmers Market on Airline, which replaced the old farmers market/Canino’s market there.

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Red Beans in the Instant Pot

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Ingredients

• some bacon grease
• 1 lb Zatarain's Andouille sausage, sliced
• large pat of butter - 2 T-ish
• 1 chopped onion
• some chopped celery
• 1 large chopped bell pepper
• some chopped fresh garlic
• some parsley - some fresh, some dried
• about 1 T of mole paste
• 1 lb bag of small red beans
• 6 c liquid - I used 4 c of chicken broth and 2 c of water
• 1 bay leaf
• Tony Chachere's
• turmeric
• pepper
• Tabasco

Instructions

1

Rinse and sort beans

2

Sauté the sausage in the bacon grease until browned, remove and set aside.

3

Add the butter to the IP and add the chopped veggies, and cook until the onions are translucent

4

Add the bay leaf, sausage, mole paste, water/stock and beans, and stir to combine

5

IS THE RED RING IN THE LID?

6

Lock the IP lid and cook on High Pressure for 45 - 60 minutes depending on how old the beans are! Camellia says 40 but I had to add 15 minutes

7

NPR for 20 minutes, then release

8

Add Chachere's, turmeric, pepper, Tabasco sauce, other seasonings,

9

serve over white rice