Red Beans and Rice Recipe | Southern Classic
Red Beans and Rice is a southern classic recipe So often beans are considered a humble, cheap food, but in truth they are filling and comforting, and when prepared correctly, absolutely delicious. Making it in the Instant Pot produces tender, creamy beans in a short time.
I think it’s important to explore southern food and the history behind the recipes. These recipes are part of our culture and an important part of our regional cuisine. If we don’t embrace these Southern dishes which are arguable the most American food there is, then all we’re really left with for national cosine is a hamburger or hotdog and honestly I think we can do better.
Below you will find a few important considerations
Soaking Your Beans:
Soaking beans 8 to 10 hours before cooking them brings many benefits. It makes them more digestible; in addition, they cook more quickly and more predictably in the Instant Pot. When you soak your beans, make sure to thoroughly rinse them before adding them to the pot.
While soaking your beans is ideal, this is real life, and sometimes the day gets away from you. If this happens, you have a solution. The Instant Pot comes to the rescue and lets you do a pressure-assisted soak.
Pork Free Options:
The pairing of pork with beans is used the world over. However, some people, for either religious reasons or personal preference, don’t want to eat pork. They can still enjoy delicious southern red beans and rice by using the pork-free substitutions included in the ingredients list.
Tips for Cooking Red Beans:
When Covid 19 first began, shelves were sold bare, and there wasn’t a dry bean to be found. But many Americans quickly realized they had no clue how to cook them. The tips below apply to any method of cooking (Instant Pot, Crock Pot, or stove top):
- Do NOT salt your beans while cooking. Salting your beans make them tough. Salt your beans once they have finished cooking.
- Do NOT add vinegar before cooking. Adding vinegar to beans is common in many recipes (including this Southern Red Beans and Rice), but adding the vinegar while cooking can make the beans tough and grainy.
- DO season the beans. The beans will absorb flavors from onions, garlic, peppers and spices. These spices will make your beans much tastier.
- DO cook your beans in broth and not water. This isn’t a rule, but it makes your beans so much better. Personally, I like cooking my beans in pig foot broth, which I make in my Instant Pot.
Red Beans and Rice Recipe | Instant Pot Version
- 1/5 c dried red beans, soaked 6-8 hours (measure before soaking)
- 4 strips chopped bacon (for pork- free, sub 3 tbsp butter or schmaltz)
- 1/4 c chopped ham (omit for pork-free)
- 3 fresh chopped tomatoes
- 1 large chopped yellow onion
- 2 chopped celery stalks
- 2 chopped green bell peppers
- 3 tbsp creole seasoning*
- 3 bay leaves
- 1 tsp fresh thyme (sub dried)
- 1 tsp fresh oregano (sub dried)
- 1 pound smoked sausage (for pork-free: try Teton Waters Andouille Sausage
- 1-3 of cajun seasoning. Start with 1 and adjust from there. You can also add more when cooking is done if you want more heat. I usually end up using 3 tbsp, but you should adjust to your taste.
- 1 smoked ham hock (sub smoked turkey leg for pork free)
- 3 cloves crushed garlic
- 6 cups chicken stock or pig foot stock**
- 2 tbsp white vinegar (optional)
- 1/2 bunch chopped fresh parsley (add at the end of cooking)
- chopped green onions as garnish
- 2-3 c rice
- 2-3 c stock or water
- **See my website for recipe
- Pressure Assisted Soak (skip these steps if beans soaked overnight)
- Step 1: Throughly rinse the beans and add them to the Instant Pot.
- Step 2: Add 1-2 tbsp avocado oil. This keeps the beans from becoming frothy.
- Step 3: Add 1/4 tsp baking soda. Baking soda changes the pH of the water, and this tenderizes the beans more quickly. It also helps break down the components that make you gassy.
- Step 4: Add 5-6 cups of water for one pound of beans. You need to have plenty of water because the beans will absorb a lot of water and become par-cooked during the process.
- Step 5: Set the pressure cooker to 1 min and do not release the pressure. Let the beans naturally release for 50-60 mins.
- Step 6: Remove beans and rinse them well.
- Step 7: Beans are now ready to use in your recipe, equivalent to beans that have been soaked overnight.
- Red Beans and Rice
- Step 1: Chop the ingredients and sauté onions, peppers, celery, and bacon in the main insert of the Instant Pot. Let the fat render from the bacon. Only add a small amount of salt to allow the onions to sweat. Once these vegetables have softened, add the tomatoes, remainder of meat, and spices.
- Step 2: Next, thoroughly rinse the beans and add them to the Instant Pot. Once everything is mixed together, add the broth. You want to have about 3 cups of broth to 1 cup of soaked beans. You can also eyeball the amount. You want there to be just a little more liquid here than you want in the finished product. The beans are soaked and will absorb some liquid, but they have already absorbed most of it during the soaking process. Remember that nothing evaporates in the Instant Pot. You want to have some extra liquid for the beans to absorb, but you don’t want to have the dish too soupy.
- Step 3: For soaked beans (either method), cook under pressure for 15 min and allow natural release for 20 mins.
- For dry, unsoaked beans, cook under pressure for 45 mins and allow natural release for 20 mins.
- Step 4: Once beans are done, taste and season. They will probably need some additional salt. You may want to add more Cajun seasoning depending on the amount of heat you enjoy. Lastly, add the chopped parsley and 2 tsp of apple cider vinegar.
- Step 5: Once the beans are done, transfer them to a serving pot where they will stay warm.
- Step 5: Add 2 cups of rice and 2 cups of broth or water to the Instant Pot. Also add 1/2 tsp salt and 1 tbsp of butter. Cook under pressure for 3 mins and natural release for 10 min.
- Step 5: Once rice is done, plate and serve.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com