The annual jazz fest lineup was announced this week.  Seemed like a good time to make a New Orleans classic, red beans and rice.  I also wanted to see if I could make a tasty version of red beans and rice in less time than it takes my rice cooker to cook two cups of rice.  Turns out I could.

Contrary to this dishes title, for me the point of making red beans and rice is the andouille sausage.  Smoky, porky, awesome.   The beans, the sauce, and the rice are a bonus.   Throw on some hot sauce and prepare for culinary bliss.


Mise en Place
STAPLES VEGGIES
1 lb red beans, soaked overnight 1 bunch scallions, sliced fine
2 cups chicken stock 6 cloves garlic, minced
1/4 tsp cayenne pepper, or more 1 stalk celery, split and sliced
2 bay leaves 1 green pepper, diced
2 cups white rice 1 medium onion, diced
1 tbs smoked paprika MEATS
1/2 tsp thyme 1.5 lb andouille sausage, sliced
1/2 tbs oregano
canola oil
1 tsp rubbed sage
1/4 tsp mustard powder
1 tsp dried basil
kosher salt

Equipment
1 instant pot
1 dutch oven, medium high
1 bowl
1 rice maker

Directions
Step Action
1 start rice according to rice maker directions
2 drain and rinse beans, put into pressure cooker and cover with 1/2 inch of water
3 set pressure on low and cook for 20 minutes. when done turn power off and let sit until you proceed with step 11
4 working in batches, put a little oil in the dutch oven and brown sausage. evac to bowl when done
5 when done, evac the rendered fat leaving about 2 tbs
6 reduce heat to medium low and cook onion till translucent
7 add green pepper and celery. cook until soft
8 add garlic, cook till you can smell it
9 add spices and cook one minute
10 add stock and sausage, bring to a boil, cover, and reduce to simmer
11 once you get to this step and the beans have finished cooking, manually release pressure
12 using a slotted spoon, add beans to dutch oven, leaving water behind
13 using a ladle add bean cooking water to dutch oven until you get to desired thickness of stew, then add another ladlefull to account for evaporation
14 taste and adjust seasoning (you will need to add salt, start with 2 tsp)
15 bring to a boil, cover, reduce to a simmer
16 when rice is done, fluff
17 plate, rice on bottom, red beans on top, scallions as garnish