- 13 oz smoked sausage sliced
- 3 15 oz cans red kidney beans rinsed and drained
- 1 cup yellow onion diced
- 1 cup green pepper diced
- 1/2 cup celery diced about 2 large ribs
- 1 tablespoon garlic minced
- 1 tablespoon creole seasoning
- 3 cup ham stock chicken works too
- 1 tablespoon canola oil
- 2 cup long-grain rice cooked
- Bunch scallions sliced to serve
New Orleans, a paradise is known for its deep-rooted traditions, electrifying atmosphere, and the warm, rhythmic cadence that seems to expel from all corners of the city. Red Beans and Rice is a deliciously simple recipe that has become a real staple, enjoyed by locals and tourists. Tender links of kielbasa sausage bathed in a savory garlic creole sauce, with pepper and spices delivering that satisfying southern kick.
Well, through the years, this meal has taken on a mind of its own and become the culinary icon it is today. Now back in a time before the fantastic instant pot (or pressure cookers), executing this recipe was a timely process. The sausage and veggies would break down slowly together at a gentle simmer for hours. But with the instant pots, we can speed this process along, without sacrificing any quality, or authentic flare.
- Oil the pot and set to medium heat. Add the sausages and brown them evenly on both sides. Be sure to remove the casings off the sausages before they are cooked. This helps the sausage break down and blend with the other ingredients.
- Once browned, add the minced garlic, peppers, celery, peppers, and onion. While consistently mixing the ingredients, Sauté until the veggies become translucent.
- Now, go ahead and add the creole seasoning, along with the stock and the beans. Stir the concoction generously. Set the heat back to low, and let the pot simmer for about 25-30 minutes.
- When the pot is done cooking, set aside half of the sausage and beans. Thoroughly mashed that half of sausage and beans, as it acts as a gravy for the rice once it thickens in the pot.
- Replace the other half of sausage and beans into the pot. Pour the beans over a warm bed of steamed rice, garnish with leftover green onion, and enjoy.
- If you are using a pressure cooker, be sure to follow these first steps using the “sauté” mode. Once you throw in your ham stock, beans, and seasoning, secure the lid tightly. Set the pot for high pressure and cook for 22 minutes.