Red Beans and Rice
Red beans and rice is a classic “stew season” dish. Filled with kidney beans, sausage, and (my favorite) turkey necks, you’ll be full for days off of this! I’m exaggerating, but you get the point. This is a dish with origins from Louisiana, but this is my way of making it. This is also an instant pot/ pressure cooker recipe, so its perfect for a lazy week night. If you like this recipe, check out my Spicy Shrimp Stew recipe.
Where Do Red Beans and Rice Originally Come From
Red beans and rice has its origins in Louisiana, particularly in New Orleans, where it reflects the culinary traditions of Creole and Cajun cultures. The dish became popular in the 19th century, influenced by West African, Spanish, and French cuisines. Traditionally, it was made on Mondays, utilizing leftover meats from the weekend, such as ham or sausage, along with beans that could simmer all day while families went about their chores. The dish’s use of red kidney beans and the flavorful, slow-cooked preparation showcase the resourcefulness and creativity of Southern cooking, making it a beloved staple in the region.
Why Use Your Pressure Cooker?
Cooking kidney beans in a pressure cooker is significantly quicker than on the stovetop. Typically, soaked kidney beans take about 10-15 minutes to cook in a pressure cooker, while on the stovetop, they can take 1 to 2 hours depending on soaking time and desired tenderness. If you don’t soak the beans, pressure cooking can still take around 25-30 minutes, whereas stovetop cooking without soaking may take 2 to 3 hours. This makes the pressure cooker a much more efficient option!
Louisiana Style Red Beans and Rice (Instant Pot)
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 1 lb Dry red kidney beans
- 2 lbs smoked turkey neck/legs
- 8 oz Andouille Sausage
- 1 onion finely diced
- 1 green bell pepper finely diced
- 2 stalks celery finely diced
- 1 tbsp slap ya mama seasoning
- 1 tbsp smoked paprika
- 4 garlic cloves minced
- 1 tbsp black pepper
- 1/2 tbsp oregano
- 2 bay leaves
- 2 tbsp grapeseed oil
- 2 tbsp unsalted butter.
Instructions
- Soak kidney beans overnight (or for 12 hours) in 8 cups of water.
- Set your Instant Pot to sauté setting for 15 minutes. Add in grape seed oil and sear sausages on both sides until browned. Remove from pot and set aside.
- Add in your onion, bell pepper, and celery. Sauté for 5 minutes and add in garlic. Sauté an additional 3 minutes.
- Add in turkey leg and necks along with the kidney beans.
- Change Instant Pot settings to pressure cook for 1 hour.
- Add in remaining seasonings and herbs. Put the lid on top of the pressure cooker and ensure the vent is in a closed position.
- When the hour is up, allow the vent to naturally release. Remove bones from turkey leg, adding butter and allowing it to melt. Stir to combine.
- Serve with white rice or corn bread.
