Ingredients
Units
Scale
- 1 (15.5 oz) package Hurst’s Slow Cooker Chili with seasoning packet
- 1 Tbsp salt
- 5 cups water
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 (13 oz) package Cajun Style Andouille Smoked Sausage, sliced into quarter inch pieces
- 7 slices of cooked bacon, crumbled
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup sour cream
- Kosher salt
Instructions
- Open package of beans and set aside the seasoning packet for later. Rinse off the beans in a colander. Then add the beans to the pressure cooker (**or slow cooker). Turn valve to sealing. Add in 1 Tbsp of salt. Add in enough water to cover the beans by a couple of inches. Place lid on Instant Pot and cook for 2 minutes on the manual setting. When the timer beeps let the beans sit for 10 more minutes. Then release the rest of the pressure by turning the valve from sealing to venting. Remove the lid and pour beans into colander and rinse off.
- Add beans back into empty Instant Pot. Add in 5 cups of water, diced onion, minced garlic and half of the seasoning packet.
- Cover the pressure cooker and set the valve to sealing. Set the timer on manual to 23 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then open the valve to venting and let the rest of the pressure out.
- Add in the sausage, bacon, diced tomatoes, and tomato paste. Stir. If desired add in the sour cream. Add kosher salt to taste.
- Ladle into bowls and serve with grated cheddar and green onions, if desired.
Notes
**To cook in the slow cooker soak the beans overnight with plenty of water and 1 Tbsp of salt. Rinse and drain the beans and add them to the slow cooker along with 5 cups water, onion, garlic and half of the seasoning packet. Cover and cook on low for 8 hours or on high for 5 hours, or until beans are tender. Add in sausage, bacon, tomatoes and tomato paste. Add in sour cream, if desired. Salt to taste. Ladle and serve.