Instant Pot: Red Beans, Conecuh Sausage, and Rice

Cooking red beans and rice on Mondays is a long time tradition in New Orleans and surrounding areas.  Because Monday was wash day, the family cook would put on a pot of red beans to simmer low and slow all day while the laundry was tended to!

With the Instant Pot, you don't have to take all day to cook dinner.  I soaked the red beans about 3 hours.  You can either soak the night before or not soak at all.  Cooking times will vary and I will give details on that in the recipe.

1 lb. red beans, sorted and rinsed

1 lb. Conecuh smoked sausage, sliced into 1/4 inch rounds

1 medium yellow onion, diced

3 ribs celery, diced

1 bell pepper, seeded and diced

2 cloves garlic, minced

1 bay leaf

water

2 t. Creole seasoning
4 T. butter
cooked white rice
chopped fresh 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, celery, and bell pepper and continue cooking for 2 - 3 minutes.  Add garlic and cook 1 minute.  Add beans, the bay leaf, and enough water to cover the beans by 1 inch.

Place the Instant Pot cover on, lock the lid, and close the pressure valve. Set the cooking time for 10 minutes on high pressure.  If you've soaked the beans overnight, cook for 6=8 minutes; if they have been soaked, cook for up to 22 minutes.  

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 and Creole seasoning may provide enough salt for you.  Serve beans and sausage over cooked rice.  Garnish with chopped parsley.

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