Red Beans with Rice has been around for quite some time and is best known as a Louisiana Creole cuisine that was traditionally simmered all day on Mondays in households because this was the traditional “laundry” day for wives. You can find many recipes for red beans and rice, however, it really is a very simple dish. The dry beans are usually soaked and then cooked with either a ham hock, pickled pork, or sausage. I don’t know about you but we generally aren’t able to simmer a pot of beans all day on the stove. The Instant Pot works perfectly with this recipe!
And I don’t know how you eat this without warm, buttery cornbread. You have to have it! The best cornbread is in a cast iron skillet but I also found a great recipe by Chef Cat Cora for oven baked cornbread that is super easy, not dry, and tasty (pictured below). The only thing I have to add is a little sugar because we like ours a little sweet! Some may argue that adding sugar doesn’t make it true “Southern” cornbread but I am ok with that! You have to do what your family likes!
I love these pictures because one of my children (not to be named) couldn’t help from taking a bite of the cornbread, hence the little corner missing in each picture. At first, I was a little frustrated as it was the last piece and I needed to photograph it, but then I realized it made the picture better! Now, I smile and laugh when I see it!
So do you like your cornbread in your beans?
Or on the side?
If you have any questions, feedback, or comments please leave them below! Also, if you don’t own a pressure cooker and need assistance on how to cook this recipe a different way, send me a message!Print
1 package of Camellia red kidney beans (1lb)
1–2 tablespoons Olive Oil
1 medium onion diced
5 stalks of celery diced, leaves removed
2 carrots diced
1 bell pepper diced into small cubes
3 cloves of garlic minced
2 teaspoons of salt
1 teaspoon of coarse ground pepper
2 teaspoons of Zatarain’s cajun seasoning
12 oz Andouille sausage
1 package of tasso (we use Savoie’s)
8oz smoked pork tenderloin (optional)
8 cups of chicken broth or vegetable broth
2 bay leaves
- With the Instant Pot on Saute´setting, heat the oil in the pot and then saute´onions, celery, carrots, and bell pepper for about 5 minutes until starting to soften.
- Add the garlic, salt, pepper, cajun seasoning, and coat the vegetables. Add the sausage and tasso and stir to coat. Saute´everything until very browned, stirring and breaking up frequently with a wooden spoon about 15-20 minutes. At this point, you can remove or leave in the sausage *See Notes
- Add the dry beans to the pot and stir well into the mixture. Add the broth and the bay leaves making sure beans are covered by at least an inch of liquid and stir.
- Put the lid on the Instant Pot and make sure the steam release handle is in “Sealing” position. Set the Instant Pot to cook on high pressure for 30-40 minutes. When done, allow the pressure to release naturally, which will take about 15-20 minutes. Add additional seasoning as needed. Serve over rice or by itself.
If you are concerned about the sausage getting mushy by being cooked with the beans you can take it out before you put the beans in.
The tasso can be left in with the beans and shouldn’t get mushy
You could also use a ham hock