Red beans and rice is one of my favorite winter comfort foods. Today, we were treated to three inches of snow outside, and this just seemed like the right thing to make. I had a package of andouille sausage in the freezer and all the fixings needed, so I went to work chopping up my holy trinity (onion, celery & bell pepper) earlier this afternoon.
It was 2 PM. Jason asked me what I was doing, and I said I was starting to make red beans and rice. It takes a while to simmer, so I needed to get started. "Aren't you using the Instant Pot?" We bought our Instant Pot in November, so it isn't yet something I automatically think to use.
After my husband's gentle reminder, I quickly changed my plan. First, I put down the knife and went to sit down and take a break. Moms with littles, don't forget to do that. At about 3:45 I returned to the kitchen and got to work. Below is how I made today's Red Beans & Rice. Our boys had three bowls each, so I think it's something that will happen again in this house.
1 lb dried kidney beans (soaked) follow the package instructions
1 Tbsp bacon fat
1 lb andouille sausage, cut into 1/4 inch slices
1 onion, chopped
4 celery ribs, chopped
1 bell pepper, chopped
6 garlic cloves, minced
4 sage leaves, minced
1 Tbsp fresh thyme, minced
1/4 tsp cayenne pepper (add to your spice preference)
2 tsp dried parsley
1 tsp kosher salt
1/2 tsp black pepper
3 bay leaves
2 strips crispy bacon, chopped
3 cups chicken stock
2 cups water
greek yogurt to garnish
Prep the beans according to the package directions. I did the quick prep this time, where you put 8 cups of water and the rinsed beans in a pot. Boil them for two minutes, and then remove the pot from the heat, put the lid on, and let them soak for an hour. Drain the beans and set aside.
Set your instant pot to Saute and add the bacon fat. When it's hot, add the sausage and cook until it starts to brown, 5 minutes. Add the onion, celery, and bell pepper to the pot and continue to saute until the veggies are tender, 8 minutes more. Toss in the garlic next and cook it until it smells awesome, 45 seconds.
Now it's time to get everyone in the pool. Add in the sage, thyme, cayenne, salt, pepper, and parsley. Yum! Next, the beans, bacon bits, bay leaves, stock, and water round out the party.
Secure the lid on the Instant Pot and set the valve to the pressurizing position. Set the manual Pressure Cook to 40 minutes. After it's done cooking, let it naturally release for 20 minutes, and then turn the pressure valve to release the rest of the steam. When the red pressure valve drops, you can open the lid. Season to taste.
I served this stew with some brown rice (also cooked in the IP) and topped it with greek yogurt. Enjoy!