Melissa Clark'S Instant Pot Cajun Red Beans & Rice Recipe

Name: Melissa Clark'S Instant Pot Cajun Red Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound andouille sausage, sliced; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 celery stalks, diced (leaves reserved for garnish); 5 fat garlic cloves, sliced, plus 1 clove, finely grated or minced; 2 1/4 teaspoons kosher salt, plus more if needed; 1 1/2 teaspoons chopped fresh sage; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 3 bay leaves; 4 sprigs fresh thyme; 1 pound dried kidney beans, soaked in water for at least 6 hours or overnight and drained; Fresh lemon juice; Cooked white rice, for serving; Thinly sliced scallions, for serving; Hot sauce, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 pound andouille sausage, sliced
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced (leaves reserved for garnish)
5 fat garlic cloves, sliced, plus 1 clove, finely grated or minced
2 1/4 teaspoons kosher salt, plus more if needed
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 bay leaves
4 sprigs fresh thyme
1 pound dried kidney beans, soaked in water for at least 6 hours or overnight and drained
Fresh lemon juice
Cooked white rice, for serving
Thinly sliced scallions, for serving
Hot sauce, for serving

1
Using the saute function, heat the oil in the pressure cooker pot. Stir in the sausage and cook until well browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate.
2
Stir in the onion, bell peppers, celery, sliced garlic, 1 teaspoon of the salt, the sage, black pepper, and cayenne. Cook until the vegetables are soft and just starting to brown, about 7 minutes. Stir in the bay leaves, thyme, beans, 31/2 cups water, and remaining 1 1/4 teaspoons salt.
3
Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure release naturally.
4
Remove the thyme sprigs and bay leaves. Use a slotted spoon to remove two thirds of the beans, and set them aside. With an immersion or regular blender, puree the remaining beans in the pot to thicken the mixture.
5
Turn on the saute function. Stir in the sausage and the reserved beans, bring the entire mixture to a simmer, and cook for 3 to 5 minutes, or until the mixture has thickened to your liking.
6
Taste and add more salt if needed and season with lemon juice to taste. Serve the beans and sausage over rice, topped with scallions, chopped celery leaves, and hot sauce.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 pound andouille sausage, sliced, 1 large onion, diced, 1 green bell pepper, diced, and more.

Yes, Melissa Clark'S Instant Pot Cajun Red Beans & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melissa Clark'S Instant Pot Cajun Red Beans & Rice

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