Red beans and rice is a traditional Louisiana Creole dish and it was not originally Cajun. Stories go that this meal was made on Mondays with Kidney beans,vegetables, spices, and pork left over from Sunday dinner. It was cooked slowly in a pot and served over rice. Ham was traditionally a Sunday meal and Monday was washday. #fattuesday #mardigras #cajunfood
While Monday washdays are pretty much a thing of the past, red beans & Rice to this day are a staple for big events like the Super Bowl and Mardi Gras.
Mardi Gras Fat TuesdayKing Cake for Mardi GrasMardi Gras Graphic
Red Beans and Rice
This is one of the few New Orleans-style dishes to be commonly served both in people’s homes and in restaurants. Many neighborhood restaurants and even schools continue to serve it as a Monday lunch or dinner special, usually with a side order of cornbread.
Andouille Sausage in the Instant PotRemove Sausage from Instant PotRed BeansAromatics SautéRed Beans and Rice Ready to go
This dish is so much part of New Orleans heritage that Louis Armstrong’s favorite food was red beans and rice. When he signed autographs or letters, he would sign them “Red Beans and Ricely Yours, Louis Armstrong”.
Musical Homages
In the 1960s, the musical group Booker T. & the M.G.’s wrote and recorded a song titled “Red Beans and Rice” that became popular a popular song in its day.
Today, we are going to show you how to make an easy Mardi Gras meal that can be put together on a weeknight without a lot of effort. We are making a creole classic, Red Beans & Rice, in the instant pot.
Red Beans and Rice CornbreadRed Beans and Rice
We have made several other Mardi Gras recipes over the last few years. Jambalaya, Shrimp Creole, and Cajun Gumbo, and those recipes are available on our website, Cooking Secrets for Men.com. And the videos can be found here on YouTube also.
Red and Green Tabasco SauceHaving a Cold OneRed Beans and Rice Taste Test
So, here is our recipe for Red Beans & Rice, and let the good times roll.
We show you how to make this Cajun classic in the Instant Pot
Prep Time15 minutesmins
Active Time35 minutesmins
Pressure Release20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: Cajun, Creole
Keyword: Mardi Gras
Yield: 4people
Calories: 314kcal
Equipment
1 Instant Pot
Materials
1tbspolive oil
1package of smoked andouille sausagesliced
4clovesgarlicminced
1onionchopped
1green bell pepperchopped
2stalks of celerychopped
1lbdry red beans
1 1/2tspCajun seasoning
1tspdried oregano
1tspthyme
1/2tspdried basil
1/4tspdried sage
2bay leaves
4cupsChicken or vegetable broth
Salt & pepper to taste
1tsphot sauceor more, to taste
2green onionsthinly sliced for garnish
Instructions
Set a 6-qt Instant Pot to the high sauté setting.
Add olive oil and sausage.
Cook, stirring frequently until sausage is lightly browned, about 3-4 minutes.
Transfer to a paper towel-lined plate; set aside.
Add garlic, onion, bell pepper, and celery.
Cook, stirring occasionally, until tender, about 2-3 minutes.
Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves, and vegetable broth; season with salt and pepper, to taste.
Select the manual setting; adjust the pressure to high, and set the timer for 30-35 minutes.
When finished cooking, release pressure naturally, about 20-30 minutes.*
Serve immediately with rice and hot sauce, garnished with green onions, if desired.
Video
Notes
If the beans are not soft after 30-35 minutes of high-pressure cooking and 20-30 minutes of naturally releasing pressure, just re-secure the lid, seal the vent, and cook for an additional 15-20 minutes at high pressure.
What a fabulous dish! I haven’t made red beans and rice since the days my husband was a vegetarian! Of course there was no sausage or ham in it then. Now I need to use your recipe! Thanks!
I grew up in a restaurant family. We love to cook and be creative, and cooking in many ways is the most creative thing I do. I started this blog to share our creations and inspire novice cooks out there to have fun in the kitchen, and maybe even learn something along the way.
A Cajun Classic, just in tome for Mardi Gras
What a fabulous dish! I haven’t made red beans and rice since the days my husband was a vegetarian! Of course there was no sausage or ham in it then. Now I need to use your recipe! Thanks!