Red beans and rice is a classic soul food dish traditionally cooked low and slow. We cut down on the time without skimping on flavor, with some easy to follow steps!
Table of contents
Red beans and rice is one of our favorite side dishes, and sometimes complete meal! They are super easy to make, and so very delicious to eat!
Gather your ingredients:
One of the most amazing parts of this recipe is how easy and simple it is to make, with very few ingredients! Here are the ingredients you need:
- Red kidney beans: for this recipe we used dried red kidney beans. No need to soak overnight either!
- Meats: we used smoked beef sausage, and smoked neck bones. Both of which add such a delicious flavor to these beans!
- Vegetables: you will need the Louisiana "holy trinity," which is also known as green bell pepper, onion, and celery.
- Cooked rice
How to cook Red Beans and Rice:
1. Prep the meat and veggies
Cut the celery ribs into thin strips. Then you will turn them on the side and dice them up. For the bell pepper, you will want to remove the stem and seeds, and cut it into thin strips, then dice it.
The onion will need to be diced as well. Cut it into thin slices, then turn it on the side and dice it up. Place all of the diced veggies in a bowl and set it aside.
Then get started on the meat. You will want to wash the smoked neck bones very well to get all of the griminess off. Slice the beef smoked sausage down the middle, and cut it into little coins, about ¼ inch thick. Set the meats aside.
2. Sauté the meat and veggies
Put about one tablespoon of butter, and one tablespoon of olive oil directly into your pot. Once it heats up, add the smoked sausage and sauté for about two minutes until it is browned on both sides.
Then add your holy trinity of veggies into the pot. Sauté all of the veggies with the sausage for about two minutes.
3. Add the semi-soaked beans and liquid
The beans should have been soaking in water for about an hour (if time permits). Now it is time to add the beans and water directly into the pot. You will need to add an additional four cups of water in with the beans.
Sprinkle all of your seasonings into the pot with the beans. Stir it all around until it is fully incorporated.
5. Add the smoked meat
Nestle your cleaned smoked neck bones directly into the beans and water.
6. Pressure cook
Place the lid on the pressure cooker and set it to the "beans chili" mode. Set the timer for 45 minutes, and let it work its magic! Once the first 45 minutes is over, open the lid and remove all of the bones out of the pot.
Next you will put the lid back on the pressure cooker and cook it for an additional 45 minutes.
Here are some FAQ:
With this pressure cooker method, they are done in well under 2 hours. Stove top method would take about 4 hours. The beauty of this recipe is how easy they are to make!
We love to serve these with sweet honey butter cornbread. There is nothing more delicious than breaking that cornbread up in the red beans and rice! You can also serve them as a side dish with your favorite protein.
For this recipe we used a beef smoked sausage, and smoked neck bones. Both of those smoky flavors from the meats make for the most amazing and delicious flavor in the beans! Louisiana style red beans and rice traditionally call for andouille sausage.
If you want to make a vegan version of these beans, just simply leave the beef smoked sausage and smoked neck bones out during the cooking process. Instead, you should add about 1 tablespoon of liquid smoke in place of the meat.
No problem at all! Simply follow all of the instructions in the recipe card, but use a heavy bottom stock pot on the stove top. Make sure that the pot has a lid. You will want to cook them low and slow for about 4 hours. Remember to stir the beans frequently so they do not stick to the bottom.
Simply put, no you do not! You can soak the dried beans for up to one hour in a bowl of water. Be sure to take out any ugly or dirty beans. This process just helps soften them a bit.
- 1 tablespoon Butter, unsalted
- 1 tablespoon Olive oil
- ½ rope Smoked beef sausage, sliced into ¼" rounds
- 1 medium Onion, diced
- ½ Green bell pepper, diced
- 2 ribs Celery, diced
- 16 ounces Red kidney beans dried, soaked in water for at least one hour
- 6 cups Water
- 2 Smoked neckbones
- 4 cups White rice, cooked to serve
- 1 tablespoon Cajun seasoning
- 1 tablespoon Seasoned salt
- 1 cube Chicken bouillon
- 2 Bay leaves
- 2 teaspoons Oregano, dried
- 2 teaspoons Garlic powder
- 1 teaspoon Black pepper
- Optional Garnish: green onion, parsley, hot sauce
Set your pressure cooker to the sauté method. If using a pot on the stove top, preheat it over medium.
Add the butter and olive oil directly into the pot and allow it to melt and heat up.
Add the smoked beef sausage into the oil and sauté for about two minutes. Stirring occasionally so that it can brown evenly on each side.
Next add the diced bell pepper, onion, and celery into the pot and sauté for about two minutes, stirring occasionally so that it does not burn.
Add the dried kidney beans directly into the pot, and pour the six cups of water over them. Stir it around to combine the beans with the vegetables.
Now sprinkle all of the seasonings into the pot with beans. Add the cajun seasoning, seasoned salt, chicken bouillon, bay leaves, garlic powder, oregano, and black pepper. Stir it around until it is all fully combined.
Nestle the smoked neckbones directly into the beans. Place the lid on the pressure cooker and set it to the "bean chili" mode. Set the timer for 45 minutes and let them cook.
After the first 45 minutes, open the lid and remove all of the bones from the neckbones. This should be easy because they will be nice and tender.
Stir the beans up thoroughly . Then taste the beans for seasoning, and adjust to your liking. Place the lid back on and cook for an additional 45 minutes.
Remove the lid and stir the beans up. Gently mash them a bit so that the beans will thicken. Place the pressure cooker on the sauté mode for about 3 minutes, stirring continuously.
Serve the beans with the cooked white rice, and garnish with parsley or green onions if desired.
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Camellia Brand Dried Red Kidney Beans, 1 Pound (2 Pack)
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
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imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (IP-DUO60), Stainless Steel/Black
Amount Per Serving: Calories: 261Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 503mgCarbohydrates: 19gFiber: 5gSugar: 1gProtein: 12g
This website provides approximate nutrition information as a courtesy and for convenience only.