Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. oil (divided)
  • 12 oz. andouille sausage (cut into ½-inch pieces)
  • 1 small sweet onion (diced)
  • 3 stalks celery (diced)
  • 1 green bell pepper (diced)
  • 4 cloves garlic (crushed)
  • 4 cups vegetable broth (regular sodium)
  • 1 lb. red beans (rinsed and drained)
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ tsp. paprika
  • ⅛ - ¼ tsp. cayenne pepper
  • 1 tsp. oregano (dried)
  • ½ tsp. basil (dried)
  • ½ tsp. thyme (dried)
  • 2 tsp. salt (to taste)
  • ½ tsp. black pepper
  • 2 bay leaves
  • 1 cup long grain white rice (rinsed for 1 minute)
  • 2 cups water
  • Hot sauce (optional)
  • Parsley (finely chopped, optional)

Instruction

  • Set a 6-quart Instant Pot to the sauté function. Add 1 tablespoon of oil along with the cut sausage. Cook for 3-4 minutes or until sausage begins to brown. Remove from the pot and let drain on a paper towel plate.
  • Add additional tablespoon of oil along with diced onion, celery, and bell pepper. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
  • Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are sticking.
  • Add red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Stir to combine.
  • Set the Instant Pot to High pressure and cook for 50-55 minutes. (50 minutes for firm beans and 55 minutes for softer beans.). Allow a 10-minute natural pressure release.
  • While the beans are cooking, cook rice and water on the stovetop according to package directions.
  • Turn the pressure release valve to the venting position. Remove the lid once all of the steam has been released.
  • Find and remove the bay leaves.
  • Serve beans over cooked white rice with additional hot sauce and fresh parsley. Enjoy!