I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!
It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.
Took me awhile to hop on the pressure cooker bandwagon, but now, I’m driving the thing! I’m so in love with my kitchen buddy. It’s magical. I can prove it! It typically takes at least 2 hours to cook dried red beans. Even after soaking! Using my pressure cooker I was able to cook these things in less than 20 mins! Don’t believe me? Watch this…
Magic, right? I know! Now, you can skip the soaking part and just add them to the pressure cooker after rinsing and sorting. But, then you’d have to cook them longer and they’re not as creamy. Just try it my way.
I do a quick soak. That’s when you add a little heat for a short amount of time and then allow the beans to soak. The pressure cooker also reduced the soaking time. Quick soaking would usually take 45 mins before cooking on the stove. With the pressure cooker, 20-25 mins is more than enough time.
I love being able to saute and brown meat and veggies in it as well. I brown the sausage first, then remove them. Brown the veggies and add the beans and water. I use my beans preset on the cooker which has three times to choose from: 5 mins, 11 mins., and 30 mins. If the beans weren’t soaked, we would select the 30 min timing. But, I use the 11 min one first. Then add in the sausage and butter and let it go for the 5 min setting.
IMPORTANT: DO NOT USE SALT! Don’t use the salt until after the beans are finished cooking. Salt will prevent the beans from softening. Wait until they are done to add the salt. However, you can add other seasonings, like onion and garlic powder, at the beginning of the cooking process.
If your beans aren’t as thick as you’d like after the second round in the pressure cooker, just turn it on the saute/brown setting and allow them to simmer until they are as thick as you’d like. You may also add more butter as needed.
It’s Monday in Louisiana…you know what that means! Creamy red beans and rice are on the stove and filling Southern homes with insanely delicious aromas! It’s a tradition here, ya know? My good friend, Chasidy, saved me a google search and detailed the reason why the whole red beans on a Monday thing came about. But, it’s too long to type. I’ve been under the weather and I’m falling asleep while typing right now. You’ll have to do ya own research today, Bae! Y’all are just here for a recipe anyway. Love you. Okay, back to my beans, Chile. Now, every household has their own way of imparting flavor to their beans. Use the meat of your preference. Ham bone, smoked turkey necks, pickled meat…throw it all in if ya want! I’ve had red beans many ways. This is my favorite. CAUTION: No bell peppers are used in this recipe! Don’t throw a tantrum! Just hear me out and trust me on this. Okay?
Of course, you can soak these overnight to reduce cooking time. And, of course, I ain’t got time for that! I do a “quick soak”. See, what you do is…wait, I’ll just tell ya in the recipe below. I’ll film this if you guys would like that as well. And to the sweet darlings that sent me messages for this recipe MONTHS ago, I’m so sorry! I JUST learned how to check your requests on here. Bear with me. I’m technologically challenged.