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