Red Beans and Rice
A New Orleans–style one-pot meal of dried red beans simmered with andouille sausage, ham, and aromatic vegetables until tender, then served over rice.
Ingredients
Method
Completed steps 0
Rinse beans thoroughly and pick out any debris or shriveled beans.
Switch pot to sauté mode. Brown sausage slices in 1 tbsp oil on both sides, then transfer to a plate.
Add remaining oil to pot, then sauté garlic and onion over medium heat until onion turns translucent. Stir in celery, bell pepper, and half the green onions; cook 5 minutes.
Add beans, black pepper, Cajun seasoning, thyme, oregano, and bay leaves. Pour in water and chicken broth.
Lock lid and cook on high pressure for 55 minutes. Allow pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
Remove bay leaves. Transfer 1½ cups of bean mixture to a bowl and mash until smooth, then stir back into pot. Add salsa, parsley, sausages, and ham.
Switch to sauté mode and simmer for 15 minutes until desired thickness is reached.
Taste and adjust seasoning. Thin with up to 1 cup additional water or broth if needed.
Serve over white rice, garnished with remaining green onions and hot sauce to taste.
Notes
Do not soak beans; they cook directly from dry.
Mashing a portion of beans thickens the cooking liquid naturally without added starch.
Make ahead: refrigerate finished dish up to 4 days; reheat gently with added broth if needed.
Calories: 639 kcal · Carbs: 56 g · Protein: 34 g · Fat: 32 g · Sodium: 1457 mg · Fiber: 14 g · Sugar: 5 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.