Instant Pot Cooking: Red Beans, Conecuh Sausage, and Rice

Of course, cooking with the Instant Pot saves time.  But one of the best uses, in my opinion, is the amount of time it takes to cooked dried beans. No planning menus around being home all day to ensure you have time to get them cooked.  No getting up extra early to get the beans into the slow cooker.  You can certainly cook your dried beans without soaking, just add extra time to the cooking cycle.  But if you soak them overnight, drain the water off, and cook in the Instant Pot, they are ready in 10 minutes!  Amazing, right?

1 lb. red beans, sorted and rinsed

1/2 lb. Conecuh smoked sausage, diced

1 small yellow onion, diced

1 rib celery, diced

1 bay leaf

1 t. dried thyme
water
4 T. butter
cooked rice
chopped parsley

Place beans in a large glass bowl and cover with water. Soak overnight or several hours. Drain water.

Add Conecuh sausage to the Instant Pot and press the "saute'" button.  Using a wooden spoon, stir the sausage frequently and let it brown, 4 - 5 minutes.  Add onion and celery and continue cooking for 2 - 3 minutes.  Add beans, the bay leaf, thyme, and enough water to cover the beans by 1 inch.

Place the Instant Pot cover on, lock the lid, and set the pressure valve to steam. Set the cooking time for 10 minutes on high pressure.

When time is up, press "cancel" and let the steam naturally release. When the pressure has been fully released, carefully remove the lid with it facing away from you.

I like my red beans creamy.  If you prefer a more creamy texture, use a potato masher, and mash the beans so that about half of them are "smashed."  Add butter to beans and stir until melted.

Here's another personal preference.  If you prefer less liquid, press the "saute'" button and, with the lid off, continue cooking beans until some of the liquid evaporates.

Discard bay leaf.  Taste and add salt and black pepper if needed.  The sausage may provide enough salt for you.  Serve beans and sausage over cooked rice.  Garnish with chopped parsley.

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