Red Beans and Rice are a staple if you live in the south. While I live in Kansas City and it’s considered to be a Midwestern state, there’s a lot of Southern influence in this town. You can see it when you walk down the street and people say hello and many of the restaurants have a little Southern fare on the menu. With Mardi Gras coming up and my new pressure cooker out of the box, I thought I’d try my hand at some Red Beans and Rice. Turned out awesome.
While you don’t have to soak beans to use them in a pressure cooker, I soaked mine overnight but only so they’d look good for photos. If you’re making this at home, don’t bother if you’re not having guests. It’s a step you can skip to save time and that’s why you have a pressure cooker right? Want to save some time on the rice? Get the boil in a bag instant rice. So easy.
Since this was my maiden voyage with my cooker, I made this in two steps because I didn’t know what to expect. While the beans were cooking, I cooked the sausage and onions and then folded them into the finished beans. Once again, you can probably cook it all at once and it will turn out fine. If you use a heartier sausage like Chorizo, it will definitely hold up to the heat in the pot. I’m not a huge fan of super spicy sausage and I need to lose a little weight, so I chose to make this version with turkey sausage. While it was fine for me, it certainly wasn’t spicy enough for my hubby. Good thing that’s what hot sauce is for. My husband’s favorite hot sauce? Cholula. He can’t live without it.
You’ll love these Red Beans and Rice!
- 1 pound red beans
- 3 tbs oil (I used Wildree smoky bacon grapeseed oil)
- 1/2 tbs Old Bay
- 1 tsp crushed garlic
- 4 cups water
- 1 medium onion, chopped
- 1 celery rib, chopped
- I package sausage, sliced
- Cover beans with water and soak overnight
- Drain beans and place in pressure cooker
- Add Old Bay, 2 tbs of the oil, the bay lead, garlic and water.
- Seal cooker and cook according to directions.
- Heat 1 tbs of oil in a large frying pan.
- Saute the onions and celery.
- Brown the sausage.
- Once the beans are cooked and the pressure is released from the cooker, fold the sausage, onions and celery into the beans.
- Serve immediately
So, what do you think? Super easy. If you don’t have a pressure cooker, you can make this in a slow cooker, just be sure to allow 8-10 hours on low. Also, in a slow cooker, you can cook the onions, celery and sausage and add it directly to the beans. Since it cooks on low heat, it will hold up.
What’s your favorite southern recipe?