Tips for success: Smash the beans against the wall of the pot to make the beans creamy. This creamy texture is a key technique of New Orleans red beans. You only need to smash a few of them to achieve this great texture. *YT- I mentioned onion powder in the seasoning mix, there’s none in it but it won’t hurt adding it.
Time1 hour 30 minutes
Servings 8 persons
Equipment
- Tools:
- 8-quart Insta-pot
- Chef knife
- Cutting board
- Large skillet
- Dry measuring spoons
- Liquid measuring cup
Ingredients
- 1 tablespoon oil
- 5 strips bacon chopped medium
- 1 large onion chopped medium
- 1 bell pepper chopped medium
- 3 stalks celery chopped medium
- 8 garlic cloves chopped fine
- 2 lbs. Camelia red beans or dark kidney red beans rinsed
- 2 bay leaves
- 1 teaspoon dry thyme
- 6 smoked turkey necks
- 2 lbs. smoked beef sausage sliced medium
- 4 cups water
- ¼ cup worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon cumin
- 2 teaspoon cayenne
- To taste hot sauce
- 3 cups rice cooked
Instructions
- Turn on the heat to medium in a large skillet add the oil and bacon, cook for 5 minutes, stirring constantly until the bacon gets brown and crispy. Remove the bacon, add the onions, bell peppers, and celery, cook for 2 minutes, stirring a few times. Add the garlic, bay leaf and thyme. Add the red beans, turkey necks, sausage, vegetable mixture, worcestershire and water to the instant pot. Cover and lock lid, press pressure cook and set timer for 1 hour 30 minutes. After the timer goes off remove lid and stir in the kosher salt, black pepper, garlic powder, cumin and cayenne. Taste and adjust seasoning. Serve beans with a scoop of cooked rice.
Notes
Normal cooking: Cook in a 8 quart pot, cook for 2 hours, stirring occasionally.Crock pot cooking: Cook on low for 4 hours, stirring occasionally.
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