Red beans and rice is a classic dish in New Orleans cuisine and was traditionally served for dinner on Monday nights. The idea was that pork bones left over from Sunday supper could be cooked slowly in a pot along with a variety of vegetables and spices, then served over rice. Nowadays there's no need to wait for leftover pork bones, and this electric pressure cooker version is so easy, it is the perfect weeknight meal any day of the week.
- For the Rice:
- 2 cups long-grain rice
- 2 cups water
- 1 teaspoon Kosher salt
- For the Red Beans:
- 1 tablespoon vegetable oil
- 1 pound smoked andouille sausage (sliced 1/2-inch thick)
- 4 tablespoons unsalted butter
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 tablespoon Creole seasoning
- 4 cloves garlic (chopped)
- 1 (1-pound) package dried red kidney beans
- 6 cups water
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried sage
- 3 bay leaves
- For Serving:
- Thinly sliced scallions
- Hot sauce
Gather the ingredients.
To prepare the rice, stir the rice, water, and Kosher salt in the Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes.
Be careful of any remaining steam and unlock and remove the lid. Using the tines of a fork, fluff the rice to separate the grains. Set aside the rice until ready to serve. Clean the insert of the electric pressure before preparing the beans.
Using the sauté setting on an electric pressure cooker, add the oil and sliced andouille sausage to the pot. Sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add the butter to the electric pressure cooker, along with the onion, celery, green bell pepper, Creole seasoning, and garlic. Sauté until the onions are soft and translucent.
Return the cooked sausage to the pot.
Add the dried beans, water, dried basil, salt, black pepper, dried sage, and bay leaves. Stir. Turn the sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the manual setting button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash about half of the beans or until it has reached the desired creamy consistency. (If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.) Taste and adjust seasoning as necessary.
Serve over the hot cooked rice.