What to do when you have a buncha beans laying around that you got for cheap? Red beans & rice of course! It helps to have some sausage and bacon laying around too. Actually most of the ingredients in this recipe we got discounted (old bell peppers… About to expire bacon… Half-off rope sausage…). A little of this dish goes a long way too!
I’ve made this before on stove top but the consistency in the IP is different – and better. The beans end up super creamy. I’m also wondering if it’s because a whole package of bacon fat got to be cooked along with it. 😂😁👍
Red Beans & Rice (adapted from Pressure Cooker Convert)
- 2 T neutral oil
- 1 large onion, diced
- 3 ribs celery, diced
- 1 bell pepper, diced
- 5 cloves garlic, peeled & smashed
- 16 oz red kidney beans soaked overnight
- 12 oz pre-cooked sausage (I used Eddy rope sausage), sliced into rounds
- 12 oz bacon
- 1 T creole seasoning (I left out the onion powder)
- 1 t dried parsley
- 1 t dried oregano
- 1 t dried thyme
- 1/2 t allspice
- 2 bay leaves
- 32 oz chicken broth
- 2 cups water
- 2 T Worcestershire sauce
- Cooked rice to serve with
- Turn IP to sauté function, add oil, and sweat celery, peppers, and onion until softened.
- Add garlic for 1 minute, stir
- Add in all seasoning, herbs, spices except bay leaves and stir.
- Add sausages, beans, chicken broth, water, Worcestershire sauce.
- Put stack of bacon in and submerge 😱(it will fall apart later)
- Close and lock, press “bean” function (30 minutes on high pressure)
- After it’s done, let stand for 10 minutes, then manually release pressure
- With lid off, let sauté for 10 minutes to thicken a little. Stir to break up bacon.
- Serve with rice.