Pressure Cooker Cajun Style Beans And Sausage Recipes
LOUISIANA RED BEANS WITH SMOKED SAUSAGE
Provided by Adapted From John D. Folse's The Encyclopedia of Cajun & Creole Cuisine
Categories Main Course
Time 1h20m
Number Of Ingredients 20
Steps:
- Place the beans in a large pot. Sift through the beans with your hands picking out any gnarled or bad beans or any loose pebbles or detritus that may have gotten into the package. Cover the beans with cold water (4-6 cups) cover the pot and let sit overnight to reconstitute.
- Drain the beans and rinse with cold water. Set aside.
- Turn the Instant Pot to Sauté mode and cook the bacon until crispy and fat has rendered. Transfer the bacon to a paper towel lined plate to drain.
- Add the chopped onion, celery, bell pepper, garlic and 1 cup of sliced green onions to the bacon fat and saute for 5-8 minutes or until the vegetables have softened. Stir in the Louisiana seasoning and cook for one minute until fragrant.
- Add the sausage and beans and stir to combine. Pour the chicken broth over the bean mixture and add enough water so that the liquid just covers the beans and vegetables. Add the bay leaf and seal the Instant pot. Set to pressure cook for 15 minutes. Let the pressure in the pot release naturally.
- Ladle out about 2-3 cups of red beans into a bowl (return any chunks of sausage to the Instant Pot).
- Mash or blend the beans in the bowl until they have a smooth, creamy consistency. You can achieve this with a potato masher or pressing the back of a fork against the cooked beans in the bowl, or by transferring the beans to a mini food processor or blender.
- Add the mashed beans back to the rest of the beans and sausage with the chopped parsley and remaining green onion and stir to combine.
- Serve the beans with reserved crispy bacon, extra parsley and scallions, hot sauce and white rice.
Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 24 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 626 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
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