A southern favorite, these red beans, rice, and greens make for a healthy and satisfying meal.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Main Course
Cuisine: American, Cajun
Keyword: Creole Red Beans and Rice, Instant Pot Red Beans and Rice, red beans and rice recipe, Slow Cooker Red Beans and Rice
Servings: 12servings
Calories: 391kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
Oil, for sauteeing
3stalkscelery, diced
1mediumgreen bell pepper, diced with seeds and core removed
1mediumred bell pepper, diced with seeds and core removed
16ounces(1 pound) smoked turkey sausage or andouille chicken sausage, sliced into rounds then halves
3clovesgarlic, minced
2tablespoonSlap Ya Mama cajun seasoning (a good substitute is Tony Chachere's)
2dried bay leaves
16ouncesdried red kidney beans, soaked for 2 hours **(see notes)
Water** (see notes)
Basmati rice for serving, cooked according to package directions
Optional garnish: Louisiana hot sauce and sliced green onion
Instructions
Instant Pot Instructions (use beans soaked for 2 HOURS):
Set the Instant Pot to “saute” mode for 10 minutes. Add a bit of oil to the bottom of the pot once it is warm. Add celery and bell peppers, and saute until softened and translucent, about 5 minutes. Add the turkey sausage and garlic, sauteing for a few minutes more. Add the cajun seasoning and bay leaves. Press “cancel” on the Instant Pot. Add the beans and 5 cups of water. Place the lid on top and turn the knob to “sealing.” Cook on manual high pressure for 40 minutes. Once done, carefully quick release the pressure, using a towel on top to help absorb the steam.
Remove the lid and stir. Serve hot over cooked basmati rice. Garnish as desired with hot sauce and sliced green onion.
Slow Cooker Instructions (use UNSOAKED beans):
Place a skillet over medium heat. Add a bit of oil to the bottom of the pan once it is warm. Add celery and bell peppers, and saute until softened and translucent, about 5 minutes. Add the turkey sausage and garlic, sauteing for a few minutes more. Transfer to the slow cooker. Add the cajun seasoning, bay leaves, beans, and 8 cups of water. Cook on LOW for 8-10 hours until the beans are tender and creamy on the inside. Remove the lid and stir. Serve hot over cooked basmati rice. Garnish as desired with hot sauce and sliced green onion.
Stovetop Instructions (use beans soaked OVERNIGHT or QUICK SOAKED):
Place a large, heavy-bottomed pot (I use a Dutch oven) over medium heat. Add a bit of oil to the bottom of the pan once it is warm. Add celery and bell peppers, and saute until softened and translucent, about 5 minutes. Add the turkey sausage and garlic, sauteing for a few minutes more. Add the cajun seasoning and bay leaves, stirring to combine. Add the beans and 6 cups of water (or more; you need enough to cover the beans by 1 inch). Increase heat to medium-high to bring to a boil. Reduce heat to a simmer and cover. Simmer for 1 ½ - 3 hours, stirring occasionally, until the beans are creamy and tender.
Video
Notes
Quick Soak Alternative:Place the dried beans in a pot and cover with water up to 2 inches above the beans. Bring to a boil and boil for 3 minutes. Remove from heat and let the beans sit in the hot water for 1 hour. Drain the water from the beans and use in the recipe as written.Freezer instructions: Once this meal is cooked, it freezes beautifully! Simply place the cooled red bean mixture in a freezer-safe container and freeze for up to 6 months. Thaw in the fridge overnight, then reheat in a pot on the stovetop. Cook some fresh rice to serve with the beans.