Today we’re gonna get a little taste of the bayou, with some red beans and rice. Usually red beans take a while to cook, but we’re chopping that time in half by using our best kitchen friend, the Instant Pot! I garontee it’s gonna be delicious. Let’s make it!

Hot Tip
Soak your beans in salted water! Use 1 tablespoon of kosher salt per quart of water!

Episode

Ingredients

How much are we making?
Servings
+
-
* 737
Calories
Serving
=
Total Calories
4422
✓
Ingredient
Amount
Red Kidney Beans
1 Pound
Large Onion
1
Stalks of Celery
3
Bell Pepper
1
Garlic
6 Cloves
Oil
1 Tablespoon
Thyme
1.5 Teaspoons
Oregano
1 Teaspoon
Cayenne Pepper
0.5 Teaspoon
Paprika
1 Teaspoon
Garlic Powder
1 Teaspoon
Onion Powder
1 Teaspoon
Black Pepper
0.5 Teaspoon
Bay Leaves
3
Better Than Bouillon Chicken Base
4 Teaspoons
Water
4 Cups
Smoked Ham Hock
1
Andouille Sausage
1 Pound
Cayenne Hot Sauce
10 Shakes
Salt to Taste
Cooked White Rice
Green Onions (Optional)
3
Chopped Parsley (Optional)
Total
23  Items

Steps

  1. Prep ingredients
    1. Soak beans in water overnight (you can add salt to the water if you like it didn’t make a difference). Then rinse them off. Beans soaked overnight Rinsing soaked beans
    2. Chop up the large onion, bell pepper, and celery into bite sized pieces. Chopping celery Chopping onion chopping bell pepper
    3. Mince or put peeled garlic cloves through a press. Putting garlic through a garlic press
    4. Slice andouille into coin sized pieces. Slicing andouille into coin sized pieces
  2. Cook the beans
    1. Turn the instant pot on saute mode, and add the oil.
    2. Add andouille until browned well on both sides. Remove from the pot and set aside. Browning andouille in pot Taking browned andouille out of the pot
    3. Add the onion, bell pepper, celery, and garlic to the pot. Add a little bit of water to the pot(less than 1/4 cup) to help deglaze the browned sausage bits. Cook until the onions are translucent (5 minutes or so). Aromatics added to pot Water added to pot
    4. Once the vegetables are translucent, add the garlic powder, onion powder, thyme, oregano, paprika, and bay leaves to the pot. Garlic Powder added to pot Onion powder added to pot Thyme and oregano added to pot Cayenne added to pot Paprika added to pot Bay leaves added to pot
    5. Add ham hock to pot. ham hock added
    6. Add beans to pot. beans added to pot
    7. Add chicken base and water to pot. chicken base added to pot water added to pot
    8. Add the hot sauce to the pot. Hot sauce being added to pot
    9. Put the lid on the instant pot making sure that the vent is sealed. Put the instant pot on Manual mode (High Pressure) for 42 minutes. Let the beans rest for 20-30 minutes after the timer is up. Setting instant pot timer for 42 minutes
  3. Finishing up
    1. After the timer is up (and the beans have rested for 20-30 minutes), vent the instant pot. Venting the instant pot
    2. While the instant pot is venting chop up the green onions, and parsley(if using). Chopping up green onions Chopping up parsley
    3. Once the pressure has been released, take the lid off and turn the instant pot back on saute mode. Now mash some of the beans up against the side of the pot simmering for a few minutes to thicken up the beans. Mashing the beans up against the side of the pot while it's simmering
    4. After a few minutes of simmering, turn off the instant pot and season with salt to taste (might need a 1 teaspoon or so kosher salt). Seasoning the simmered beans
    5. Enjoy! A bountiful bowl of cajun red beans and rice topped with green onions and parsley