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Louisiana Red Beans with Smoked Sausage

This spicy, flavorful classic Louisiana recipe is easy to make with dried red beans, Creole seasoning and smoked sausage. Makes a delicious meal to feed the whole family.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
45 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 458 kcal
Course: Main Course
Cuisine: Cajun

Ingredients

  • 1 pound dried red beans
  • 5 slices Bacon chopped
  • 1 large onion diced
  • 3 stalks celery diced
  • ½ Sweet Bell Pepper diced
  • 1 ½ cups green onion (divided) sliced
  • 5 large cloves garlic minced
  • 1 tablespoon creole seasoning
  • 1 pound smoked sausage preferably andouille, cut into 1/2" pieces
  • salt and pepper to taste
  • 3 cups chicken stock from rotisserie chicken homemade or low sodium store bought
  • 1 ½ cups water or enough to just cover the beans and sausage in the Instant pot.
  • 1 bay leaf
  • ½ cup chopped parsley
ADDITIONAL GARNISHES:
  • 4 cups steamed white rice (from 2 cups uncooked rice) prepared according to package directions
  • chopped green onion
  • chopped parsley
  • Louisiana hot sauce We like Crystal's
  • reserved crispy bacon
  • sprinkle of Creole seasoning

Instructions

SOAK THE BEANS:
    Cup of Yum
  1. Place the beans in a large pot. Sift through the beans with your hands picking out any gnarled or bad beans or any loose pebbles or detritus that may have gotten into the package. Cover the beans with cold water (4-6 cups) cover the pot and let sit overnight to reconstitute.
FOR THE LOUISIANA RED BEANS:
  1. Drain the beans and rinse with cold water. Set aside.
  2. Turn the Instant Pot to Sauté mode and cook the bacon until crispy and fat has rendered. Transfer the bacon to a paper towel lined plate to drain.
  3. Add the chopped onion, celery, bell pepper, garlic and 1 cup of sliced green onions to the bacon fat and saute for 5-8 minutes or until the vegetables have softened. Stir in the Louisiana seasoning and cook for one minute until fragrant.
  4. Add the sausage and beans and stir to combine. Pour the chicken broth over the bean mixture and add enough water so that the liquid just covers the beans and vegetables. Add the bay leaf and seal the Instant pot. Set to pressure cook for 15 minutes. Let the pressure in the pot release naturally.
FINISH THE RED BEANS AND SAUSAGE
  1. Ladle out about 2-3 cups of red beans into a bowl (return any chunks of sausage to the Instant Pot).
  2. Mash or blend the beans in the bowl until they have a smooth, creamy consistency. You can achieve this with a potato masher or pressing the back of a fork against the cooked beans in the bowl, or by transferring the beans to a mini food processor or blender.
  3. Add the mashed beans back to the rest of the beans and sausage with the chopped parsley and remaining green onion and stir to combine.
  4. Serve the beans with reserved crispy bacon, extra parsley and scallions, hot sauce and white rice.

Notes

  • Leftovers should be placed into an airtight container and refrigerated or frozen. Do not store rice with red beans and sausage.

Nutrition Information

Calories 458kcal (23%) Carbohydrates 42g (14%) Protein 24g (48%) Fat 22g (34%) Saturated Fat 7g (35%) Cholesterol 49mg (16%) Sodium 626mg (26%) Potassium 1163mg (33%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 1234IU (25%) Vitamin C 23mg (26%) Calcium 90mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 42g 14%
Protein 24g 48%
Fat 22g 34%
Saturated Fat 7g 35%
Cholesterol 49mg 16%
Sodium 626mg 26%
Potassium 1163mg 25%
Fiber 10g 40%
Sugar 3g 6%
Vitamin A 1234IU 25%
Vitamin C 23mg 26%
Calcium 90mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.