Description
Creamy red beans with smoky undertones and rice. Lots of satisfying flavor and just as good or better than the real thing!
Ingredients
- 1 (16 oz) bag dried red beans
- Salt
- Water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp hot sauce
- 1/4 tsp liquid smoke
- 3 Tbsp bacon fat
- Hot cooked rice
Instructions
- Soak beans: If you have time soak the beans overnight (8-24 hours) in plenty or water and a teaspoon of salt. If you don’t have time it’s okay just rinse the beans and add them into the Instant Pot.
- Add water: Cover the beans with plenty of water, at least 2 inches over the top of the beans, and add in a teaspoon of salt (no need for salt if you soaked the beans).
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes for soaked beans or 30 minutes for unsoaked beans. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. If beans are not as cooked as you like no worries. Just put the lid back on and add a few more minutes of pressure cooking time.
- Strain: Place a strainer in the sink and carefully pour the beans and water into the strainer. Rinse the beans well. Add the drained beans back into the Instant Pot.
- Flavor the beans: Add 1 cup of water in with the beans. Stir in onion powder, garlic powder, 1 tsp of kosher salt (or to taste), hot sauce, liquid smoke and bacon fat into the beans. Turn Instant Pot to sauté setting. Let the beans come to a simmer.
- Mash: Use a potato masher to partially mash the beans. Don’t mash all of the beans. You’ll want about half creamy and half as whole beans. If needed, thin out the beans with more water.
- Serve: Serve the beans topped with hot cooked rice and a drop or two of hot sauce.
Notes
Pot-in-pot recipe: I used a separate Instant Pot to cook the rice. If you’d like you can make the rice pot-in-pot at the same time the beans are cooking. Place a tall trivet* into the Instant Pot over the beans. Then place your rice pan with water and rice on top of the trivet. For white rice use a 1 cup rice to 1.5 cup water ratio. For brown rice use a 1 cup rice to 1.25 cup water ratio.
Canned beans: Alternatively, you can make this recipe with canned beans. Use 58 ounces of canned beans (3-4 cans). No pressure cooking necessary. Add the beans with their juice straight into the pot and turn to sauté. Heat the beans up and then start with step 5 (only add in a quarter cup of water).
- Category: Beans
- Method: Instant Pot