Recipe compiled from six or seven internet sources.
· 2 Tbsp bacon fat
· 1 1/2 cup chopped onion (frozen)
· 1 cup chopped celery (fresh)
· 3-4 tsp chopped garlic
· 2 or 3 bay leaf
· 1 tsp thyme
· 1 tsp oregano
· ½ tsp sage
· 1 tsp Paprika
· 1 tsp Red pepper flakes
· 1/2 tsp black pepper
· 1 tsp cayenne pepper
· 1 tsp salt
· Parsley flakes – 2 tbsp
· 1 lb small red beans
· 6 cups water
· 1 pkg andouille
Pot to saute mode. Brown andouille sausage and remove from pan.
Add bacon grease to pot and allowed to melt. Add onion and celery and garlic, cook until softened.
Add all seasonings and stir in for a couple of minutes.
Add water and beans, set pot to manual high for 40 minutes.
When finished, allowed pressure to release naturally
Used potato masher to mash a few beans to thicken sauce.
Stir sausage back in.
Serve over rice. (brown rice, 2 cups rice, 2 1/4 cups water, 23 minutes on grains setting)
Results: When I first tasted this out of the pot, I was afraid it would be too spicy. After mixing about 50:50 with the rice, the level of spiciness is perfect – just leaves your mouth warm without burning it.
The texture came out perfect – the beans are melt-in-the-mouth soft but are not paste.
The flavor is fine, but not oh-my-god-delicious. I felt like it was missing a slight punch – I think next time I make it, I will add a pinch more salt, and then after cooking I will stir in just a couple tablespoons of something tart like lemon juice or vinegar. Not enough to make it sour, just enough to make the umami pop. I wonder if it also could use a little more paprika… I guessed on the amount because all the recipes called for “cajun seasoning” which I didn’t have, and all the cajun seasoning recipes seemed to involve paprika.
This made six very generous servings with a little left over. It probably would make eight very reasonable sized servings without leaving us hungry.
I was going to take a picture of it but I snarfed it down before I remembered. Here’s one of the beans just after I opened the instant pot: