Red Beans and Rice

Red Beans and Rice is a classic dish that originates from Louisiana, particularly associated with Creole and Cajun cuisine. This hearty meal is known for its rich flavors and comforting ingredients. Below is a simple recipe to prepare Red Beans and Rice.

A hearty plate of Red Beans and Rice topped with flavorful Andouille sausage, garnished with fresh herbs and green onions.

Ingredients

• 3 tablespoons olive oil or vegetable oil

• 1 pound andouille sausage, sliced into 1/2-inch-thick rounds

• 2 medium yellow onions, chopped

• 1 teaspoon Creole seasoning, such as Tony Cachere's

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 7 cloves garlic, minced

• 1 medium celery stalk, diced

• 1 medium green bell pepper, diced

• 1 tablespoon dried basil

• Pinch dried sage

• 3 bay leaves

• 1 pound dried red beans

• 1 bunch scallions, thinly sliced

• Leaves of 1 bunch fresh Italian parsley, finely chopped

• Crystal hot sauce

• Cooked rice, for serving

Instructions

Instructions for the Instant Pot:

1. Place 3 tablespoons olive oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add 1 pound sliced andouille sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.

2. Add 2 medium chopped yellow onions, 1 teaspoon Creole seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until tender, about 5 minutes.

3. Add 7 minced garlic cloves and cook 2 to 3 minutes. Add the 1 medium diced celery and 1 medium diced green bell pepper and cook until translucent.

4. Add 1 pound dried red beans. Add enough water to cover, about 4 cups. Rub 1 tablespoon dried basil between the palms of your hands as you add it to the pot. Add a pinch of dried sage and 3 bay leaves. Return the sausage to the insert and stir to combine.

5. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.

6. Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.

7. Stir in 1 bunch of thinly sliced scallions and almost all of the finely chopped fresh parsley leaves, reserving some for garnish. Taste and season well with kosher salt and hot sauce if needed.