Who likes to cook all day? I know I don’t so when I figured out I could make Red Beans and Rice with Andouille Sausage in 55 minutes. I jumped on the bandwagon. The first time I made I made altogether, you can see that recipe here. This time I made it via Pot in Pot. Both came out great and both are really easy to make. The main difference I would say is that with the original version the rice gets more flavor since it is cooked together. So here is my new recipe, I hope you try out.
Red Beans and Rice with Andouille Sausage, click here to pin this recipe.
Ingredients you need
- 1 Ham hock
- 1 package of Andouille Sausage
- 3 cups of Chicken stock or broth
- 3 cups of water
- 1 lb Beans, dried red
- 3 cloves Garlic
- 1 Onion, large diced up
- 2tsp of creole seasoning of your choice
- dashes of salt and pepper
- 1 1/2 cups of rice (3 cups cooked)
- green onion (optional)
How to make
You will first add a little onion and garlic to the bottom of your pan.
Saute till the onion becomes translucent.
Next add in your beans, ham hock, creole seasoning, water, chicken broth and salt and pepper.
Close your Instant Pot lid and turn on manual for 40 minutes.
Once the timer goes off, open your valve and do a quick release.
Next, add in your sausage, stir together.
In an extra pot, I use my pot from my rice machine.
I make 2 cups of rice, so I use one cup rice and two cups water.
Gently place on top of your red beans.
Close the lid again and this time press the rice button.
When the timer goes off this time, just turn off your machine and let it do a natural release for 15 minutes. If any left over steam release after the 15 minutes and then serve the red beans over your rice and you can garnish with green onion.
The reason you do a natural release after the rice is because of the starches in the rice make the steam come out starchy.