Red Beans and Rice

Please note that this post contains affiliate links to items that I can’t live without, in my kitchen. I hope you find them as helpful as I have :)!

With a good deal of my family hailing from Louisiana, I’ll have to admit that I am an absolute sucker for good, down home, Cajun cooking. As a child, I remember visiting my relatives, down in Lake Charles, Louisiana. This was long before the days of huge Casinos and the Lake Charles was still a sleepy little town, with huge towering trees, that draped over alligator infested swamps. It always seemed to take an eternity to get there from Houston, but when we did, my Aunt Geri always had a big pot of Seafood Gumbo on the stove and the most delicious Red Beans & Rice, my small little mouth had ever tasted. My Nana used to always tell us stories about the different Cajun traditions, one of those being “Monday Laundry Red Beans & Rice.” Now, in Louisiana, Monday’s used to do be the traditional “wash day” of the week. Normally, the women of the house would put a pot of Red Beans & Rice on the stove, to cook all day. To this day, many Cajun families will still have Red Beans & Rice to cure their “case of the Monday’s”.

Now, while I love a great Red Beans & Rice, I am not a fan of preparing a meal that must cook on the stove all day… I know that using a crock pot is also a decent method. Here’s the deal though… Typically, I don’t start out my day by thinking about what I’m going to make for dinner. I’m honestly just trying to get myself out the door and praying that I didn’t forget anything significant, in the process. If you’re anything…like me… dinner is one of those things you think about oh…around…”panic there’s no dinner plan o’clock”, leaving you just about an hour or so to conjure up a miracle. I’ve found that the best way to conjure up such a miracle is by using one of my favorite kitchen appliances, the Instapot.

I’ve been playing with this recipe for a while now and have found that timing may be a little off, depending on the specific brand of the red bean you use, so you may need to experiment with adding on time, if they don’t come out perfect for your liking. Some other tips I have for you are to make sure you’re using quality ingredients, here. They absolutely make a huge difference in the final product. You may notice that I’m not using the traditional Cajun Andouille Sausage, instead opting for Applewood Smoked Sausage. I do the same with the ham. This is because I honestly like the flavors better. I encourage you to have fun with this recipe… Add stuff… Take stuff out… Let me know what you liked or how you’d change it, making it even better! Most of all….. ENJOY!

Quick Instapot Red Beans & Rice

  • 14 oz – Pecan Smoked Sausage (about 1 large link), cut into 1/4″ or 1/2″ pieces
  • 1 lb – Applewood Smoked Ham Steak, cut in 1/4″ cubes
  • 1 – 16oz bag of red kidney beans
  • 4 qts – Chicken Stock (This adds more flavor than using just water.)
  • 3/4 – large white onion ( ~ 1 1/4 cups), diced
  • 4 cloves – garlic, minced
  • 3 stalks – celery, diced
  • 1 lg – green bell pepper, diced
  • 1 T – black pepper
  • 1 T – salt
  • 2 – bay leaves
  • 1 T – Frank’s Louisiana Hot Sauce (or to taste)

Directions:

  1. Combine all above ingredients in your Electric Pressure Cooker (Instapot) and set it for High Pressure for 50 minutes. This should be enough time, but like I said, you may have to play a bit with the precise timing, for the specific beans you have.
  2. Once the timer goes off, wait for 5 minutes before you quick release the steam, from the steam valve.
  3. Serve over white rice, with parsley (if desired), and hot sauce. ENJOY!

 

Enjoy! Love, Jeanne!

 

 

 

 

 

11 Comments on A Quick Red Beans & Rice Recipe, using the Instapot, that will blow your mind

  1. Sue
    February 8, 2017 at 4:38 am (9 months ago)

    Jeanne, I have a question am I misreading your recipe I cannot find the beans anywhere on there? Did you forget to add it and if so how many cups of dried beans would I use? I am assuming the stock and 50 minutes would work sufficiently to cook the beans perfectly. Thanks! Sue

    Reply
    • jeanne@urbanposh.com
      February 8, 2017 at 4:42 am (9 months ago)

      Thank you so much for pointing out the missing beans, Sue! I so appreciate it… You would use one 16oz bag of the dried red kidney beans. Can’t wait to hear how this comes out for you, Sue!

      Reply
  2. Ann
    February 17, 2017 at 2:07 am (8 months ago)

    Hello – I tried making this today and had to sub black beans for red kidney beans for the same amount. I used about 2 and 1/2 qts of stock and thought that was still a lot for the amount of beans and it turned out super watery. Did I read the recipe wrong that it requires 4 quarts? Thanks!

    Reply
    • jeanne@urbanposh.com
      May 26, 2017 at 5:15 pm (5 months ago)

      Hi there Ann! If you’re substituting black beans, you may not need as much liquid. I find the red beans soak up the liquid a bit more. I’d say give it a try with 2 qts, if you’re substituting different types of beans. Hope this helps :)!

      Reply
  3. Marla
    March 3, 2017 at 7:14 pm (8 months ago)

    Jeanne, do you need to pre-soak the beans?

    Reply
    • jeanne@urbanposh.com
      May 26, 2017 at 5:14 pm (5 months ago)

      Hi Marla… I don’t pre-soak the beans. As long as you’re keeping to the cooking time, you should be ok! 🙂

      Reply
  4. Eileen
    March 8, 2017 at 4:35 pm (8 months ago)

    Hi Jeanne, do you soak your beans before you use them in the pressure cooker?

    Reply
    • jeanne@urbanposh.com
      May 26, 2017 at 5:13 pm (5 months ago)

      Hi Eileen!
      I don’t soak them before hand, but if you do, it may decrease the cooking time some, just due to the beans soaking in some of the liquid. Just keep that in mind. 🙂 Hope this helps!

      Reply
  5. Delia
    March 15, 2017 at 2:57 pm (7 months ago)

    Is the 50 minutes you put in recipe correct? I ask this because all my Insta pot books and pressure cooker recipes for beans say 5 minutes for beans to cook under high pressure and then a natural release of 15.
    Thoughts?

    Reply
    • jeanne@urbanposh.com
      May 26, 2017 at 5:12 pm (5 months ago)

      Hi Delia,
      It is correct. If you don’t cook them for around 50 minutes, I find that they aren’t cooked through all the way. Every batch of beans is a little different, but red beans seem to take longer than most other types of beans.

      Reply
  6. Andrea
    April 22, 2017 at 12:30 am (6 months ago)

    At 50 min. High pressure in 8 quart instant pot, my beans were still a little tough and there was a lot of liquid (like a thin soup). Is 4 quarts of broth correct?

    Reply

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