Red Beans and Rice Recipe
We make this red beans and rice at least once a month, and it’s a true family favorite. It’s especially loved by our young kids, which we appreciate because it’s both hearty and nutritious. Serve this over basmati or jasmine rice. This dish pairs perfectly with a side of cornbread — be sure to try our green chili cornbread recipe.
Ingredients
1/2 Bottle (5 oz) of Chili Crush - Verde Black Garlic
8 oz (1/2 lb) chunk of fully cooked smoked ham (cut into 0.5” to 1” bite sized pieces)
13 - 16 oz andouille smoked sausage (cut into 1/4” slices or half moons)
1 large yellow onion (chopped)
1 bell pepper (chopped)
4x celery stalks (chopped)
1-3 cloves garlic (chopped)
1 bunch of parsley (chopped to fill 1/2 cup. Avoid large stems). Save a little extra for garnish at the end.
2 Tablespoons unsalted butter
1 lb dried red kidney beans (soaked overnight, or do the quick soak method below)
2 bay leaves
1 teaspoon dried ground thyme ( or 2 tsp fresh diced thyme if you have it)
1/2 Tablespoon Cajun/creole seasoning (no salt version)
1 teaspoon oregano
1 teaspoon of liquid Zataran’s Concentrated Shrimp & Crab Boil
2 stalks green onion (thinly sliced) for garnish at the end.
Bean Quick Soak Method
If you forgot to start soaking the dried red beans the night before, you can place the beans in a large pot and cover with about four times the amount of cool water (e.g. 10 cups of water for 1 pound of dried beans).
Bring the water to a rolling boil, then boil for 2-3 minutes.
Remove from heat, cover the pot, and let them sit for 1 hour.
Drain and rinse the beans with fresh, cold water, and they are now ready to be cooked again in the Instant Pot.
Directions
Using an Instant Pot, drop in the chopped ham pieces, along with 3 1/4 cup water. Set for high pressure and cook for 25 minutes. Let pressure release naturally when finished.
Meanwhile chop the vegetables and prep the rest of ingredients.
In a large pan over medium/medium-high heat, melt the butter. Once hot, but before butter starts to burn, add in onion, bell pepper, celery, garlic, and parsley (save a little for garnish at the end). Sauté until vegetables are soft and begin to form some searing color (approximately 10 minutes).
Now that the ham is done, release the lid, and pour vegetables on top of the ham and water.
Pour your already pre-soaked beans into a strainer, rinse with water, and dump into the Instant Pot.
Add in the bay leaves, thyme, Cajun/creole seasoning, oregano, and liquid Zataran’s. Give everything a good mixing.
At this point, everything should barely be submerged by liquid. If not, add a little more liquid.
Set the Instant Pot for high pressure and cook for another 25 minutes. Let pressure release naturally when finished.
Meanwhile, in the same large pan you used earlier, heat to medium heat, and drop in the sliced andouille smoked sausage. At first leave them undisturbed so they form a slight sear/crust on one side. Continue to stir for another few minutes then remove from heat.
Once the Instant Pot cooking is done, open lid, and remove approximately 1/2 cup of beans, vegetables, ham, etc. Mash this up with a masher or a spoon, and then pour this back into the Instant Pot. Alternatively, you can use a large spoon and mash some up against the side wall of the Instant Pot. The goal is to slightly thicken the liquid.
Pour in your cooked andouille sausage, stir, and let everything equalize in temperature for a couple of minutes.
Serving
Serve over basmati or jasmine rice. If you want to be extra fancy - using a paper towel, wipe the inside of a small bowl with a vegetable oil. Tightly pack in some rice, then flip it over and the rice should plop out in the center of your larger serving bowl. Now surround carefully surround it with the red beans. Garnish with the remaining diced parsley and the sliced green onion. This dish also pairs perfectly with a side of cornbread - so be sure to try out our green chili cornbread recipe!
