"Instant" Creole Beans with Andouille Sausage


When looking in my pantry the other day a bag of beans caught my eye. So I grabbed them and a container of chicken broth and started planning my dinner around my find. After rummaging through my freezer and refrigerator and gathering ingredients I decided on "Instant" Creole Beans with Andouille Sausage. In my Instant Pot I sauteed a diced red bell pepper, onions and celery and then added the sliced sausages and spices and cooked a little more. I poured in my broth and let my pot do its thing. I ended up with the most flavorful pot of beans which I served over steaming white rice, even more pantry food. While this might not be authentic Creole it was close enough in my book. And I loved every spoonful.

Ingredients for "Instant" Creole Beans with Andouille Sausage:


1 bag pink or kidney beans

1 pound sliced chicken or pork andouille sausage

2 tablespoons grapeseed oil

1 large onion, diced

1 red or green bell pepper, seeded and diced

4 stalks celery, diced

1 tablespoon of chopped garlic

4 cups chicken broth

1 cup of water

a few sprigs of fresh thyme or 1/4 teaspoon dried thyme

Serve with steaming white rice.


Spice Mixture:

2 teaspoons paprika

1 1/4 teaspoons kosher salt

3/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper, optional


You will need a pressure cooker for this recipe. I have the 6-cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

Time-Saving Tip: Prepare the beans a day in advance;gently reheat and add a little water to thin the mixture.


Let's see what we need.


We're ready to cook.







Combine the spices in a small bowl. If you are using dried thyme add it to this mix.








Set the Instant Pot to 30 minutes on Saute. Once heated, add the oil, onions, celery, and bell pepper. Saute for 5 minutes and then add the sausage, garlic, and spices. Cook while stirring for 3 minutes.


Pour in the broth an water; add the bay leaves, and fresh thyme. Cook for 42 minutes on High Pressure with a natural release.


It's ready! "Instant" Creole Beans with Andouille Sausage is easy to prepare and cooked to perfection in the Instant Pot. I like to serve it on top of steaming hot rice for a delicious meal.


Enjoy!

"Instant" Creole Beans with Andouille Sausage:


1 bag pink or kidney beans

1 pound sliced chicken or pork andouille sausage

2 tablespoons grapeseed oil

1 large onion, diced

1 red or green bell pepper, seeded and diced

4 stalks celery, diced

1 tablespoon of chopped garlic

4 cups chicken broth

1 cup of water

a few sprigs of fresh thyme or 1/4 teaspoon dried thyme

Serve with steaming white rice.

Spice Mixture:

  • 2 teaspoons paprika

  • 1 1/4 teaspoons kosher salt

  • 3/4 teaspoon black pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon smoked paprika

  • 1/8 teaspoon cayenne pepper, optional


  • You will need a pressure cooker for this recipe. I have the 6-cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

  • Set the Instant Pot to 30 minutes on Saute. Once heated, add the oil, onions, celery, and bell pepper. Saute for 5 minutes and then add the sausage, garlic, and spices. Cook while stirring for 3 minutes.

  • Pour in the broth an water; add the bay leaves, and fresh thyme. Cook for 42 minutes on High Pressure with a natural release.

  • Time-Saving Tip: Prepare the beans a day in advance;gently reheat and add a little water to thin the mixture.

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