Make this classic Lousiana dish in a fraction of the time by using a pressure cooker like an Instant Pot. Kidney beans, ham, sausage, onions, pepper and celery make this great dish served on rice.
Prep Time: 15minutes
Cook Time: 2hours
Total Time: 2hours15minutes
2-3celery stalks, chopped
3garlic cloves, minced
1 1/2poundsham, smoked sausage, tasso, cut into cubes
1pounddry red kidney beans
1/4tspcayenne pepper(or more if you want it spicier)
Heat oil on medium high and add onion, pepper and celery. Cook until they start to get tender, about 5 minutes.
Add garlic and chopped meat and cook for another 3-4 minutes, stirring often.
Rinse the kidney beans and drain.
Add all the ingredients (except the rice) to the pressure cooker. Close the lid and the vent.
Set the pressure cooker to high and select 60 minutes cooking time.
After the 50 minutes, let the pressure cooker release the pressure naturally. It should take 10-15 minutes.
Remove the lid and use a wooden spoon or potato masher to mash about 1/3-1/2 of the beans.
Stir thoroughly and the mashed beans should thicken the broth into a nice creamy gravy.
Serve with rice.
If after the 60 minutes the kidney beans are still not soft, you may need to cook them a bit longer. If needed, set the pressure cooker to high and select 30 minutes cooking time. After this, the bean should definitely be tender.