This Immediate Pot crimson beans and rice recipes is a go-to weeknight meal

Immediate Pot Pink Beans and Rice

Energetic time:20 minutes

Whole time:1 hour quarter-hour, plus in a single day soaking time


Energetic time:20 minutes

Whole time:1 hour quarter-hour, plus in a single day soaking time



The primary time I made crimson beans and rice for our then-foster son, 8 years previous on the time, it was out of a way of desperation. It was laborious to get him to eat various bites of something that wasn’t pizza, however this dish (together with Frito pie) was an outright hit: I’ll by no means tire of consuming the mixture of spicy crimson kidney beans with fluffy white rice to take in the creamy sauce, and because it turned out, neither would he.

I had tailored the recipe from the New Orleans restaurateurs Emily and Alon Shaya. She makes the vegetarian model they set out for family and friends each Monday (together with a meaty model and a salad), in step with a practice whose roots supposedly lie in Monday being wash day. Earlier than the appearance of washing machines, the story goes, it was an all-day affair, so cooks had been on the lookout for a manner to make use of Sunday night time’s meat leftovers and let the pot bubble away on the stovetop for hours on finish with out a lot, if any, consideration. Pink beans certified.

For years I’ve cooked the dish low and sluggish, using smoked paprika and soy sauce as a substitute of meat. In accordance with Emily Shaya’s directions, I begin with the “trinity” of onion, inexperienced pepper and celery, together with Creole seasoning, then prepare dinner the beans on low warmth for 4 to 5 hours earlier than including extra flavorings (together with Tabasco) and mashing some within the pot to get that creamy, saucy texture. Earlier than they’re executed, I steam white or brown rice.

The 8-year-old cherished it a lot he requested me to pack it for his weekday lunches, which I used to be comfortable to do. On the time, I used to be working from dwelling, so it was simple sufficient to get it going noon and end it in dinner time, even on a weekday. Quick ahead a yr, and I’m again within the workplace most days. The 8-year-old is 9 and residing with prolonged household, though we get to see him for normal visits, and now we’ve a 14-year-old who’s seemingly at all times hungry. He loves these crimson beans and rice, too, however between work and shuttling him to or from basketball apply and the like, I hardly ever really feel like I will be dwelling lengthy sufficient to slow-simmer a pot of beans.

The answer was apparent: I now make the beans solely within the Immediate Pot, shaving hours off the method. This method remains to be not lightning fast; crimson kidney beans take longer to get tender than many types. However it works superbly, particularly as soon as I minimize the quantity of liquid again to account for the IP’s lack of evaporation. Once I hear that telltale time-is-up beep, I manually launch the steam earlier than ending the dish, then I spoon the saucy beans into shallow bowls and add a scoop of rice.

In a manner, I’m nonetheless hewing to custom. As a result of the hour or in order that it takes the beans to prepare dinner is nearly sufficient time to do a load or two of wash (in a machine, in fact), even when it’s not a Monday.

Immediate Pot Pink Beans and Rice

Serve with a salad and bread, if you happen to’d like.

Storage: Refrigerate individually: the beans for as much as 1 week and the rice for as much as 3 days. Freeze individually: the beans and the rice for as much as 6 months.

Wish to save this recipe? Click on the bookmark icon under the serving measurement on the prime of this web page, then go to Saved Stories in My Post.

Scale this recipe and get a printer-friendly, desktop version here.

  • 1 pound dry crimson kidney beans, soaked in a single day
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion (8 ounces), chopped
  • 1 inexperienced bell pepper, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon salt-free Creole seasoning (reminiscent of Tony Cachere’s, see NOTES)
  • 2 teaspoons smoked paprika
  • 4 cups Scrappy Vegetable Broth or store-bought no-salt-added vegetable broth
  • 1 bay leaf
  • 2 cups basmati or different long-grain white rice
  • 3 cups water
  • 2 teaspoons soy sauce, plus extra to style
  • 2 teaspoons Tabasco or your favourite scorching sauce, plus extra to style
  • 1 teaspoon wonderful salt, plus extra to style
  • Chopped scallions, for serving (elective)

Rinse and drain the kidney beans.

Set a programmable multicooker (reminiscent of an Immediate Pot; see NOTES) to SAUTE. Let the pot warmth for two minutes, then add the oil and warmth till shimmering. Add the onion, inexperienced pepper, celery and garlic and prepare dinner, stirring sometimes, till softened, about 5 minutes. Stir within the Creole seasoning and smoked paprika and prepare dinner till aromatic, about 30 seconds

Add the beans, vegetable broth and bay leaf. Safe the equipment’s lid and ensure the steam valve is sealed. Choose PRESSURE (HIGH) and set the prepare dinner time to 1 hour. (It ought to take about 10 minutes for the equipment to return to strain.)

About 20 minutes earlier than the beans are prepared, make the rice: In a saucepan over medium-high warmth, mix the rice and water and produce to a boil. Scale back the warmth so the water is at a simmer, cowl and prepare dinner for quarter-hour. Flip off the warmth and let the rice sit for 10 minutes, then uncover, fluff with a fork and canopy once more if wanted to maintain heat till serving.

When the beans have completed the 1 hour of strain cooking, launch the strain manually by shifting the deal with to “Venting,” masking your hand with a towel and ensuring to maintain your hand and face away from the vent when the steam releases. Open the equipment and verify to see if the beans are falling-apart tender. If not, return them to PRESSURE (HIGH) for 10 minutes at a time, manually releasing the strain and steam every time, till they’re very tender.

Stir within the soy sauce, Tabasco and salt. Style, and season with extra Tabasco and/or salt as wanted. Use a wood spoon or bean masher to smash a number of the beans, or use an immersion blender to very briefly puree a number of the beans within the pot. (It’s also possible to scoop out a cup or so, puree in a blender or meals processor, and return them to the pot.)

Divide the beans amongst shallow bowls and add a scoop of rice to the middle of every. Sprinkle the scallions, if utilizing, on prime. Move extra Tabasco on the desk.

This was examined in a 6-quart Immediate Pot.

In the event you use Creole seasoning that has salt in it, cut back the salt you add later to 1/2 teaspoon earlier than tasting and adjusting; To make your individual spice mix, see this recipe (omitting the salt, if desired).

Per serving (1 cup beans and three/4 cup rice)

Energy: 422; Whole Fats: 6 g; Saturated Fats: 1 g; Ldl cholesterol: 0 mg; Sodium: 977 mg; Carbohydrates: 79 g; Dietary Fiber: 15 g; Sugar: 4 g; Protein: 17 g

This evaluation is an estimate primarily based on out there substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Cool Beans” by Joe Yonan (Ten Pace Press, 2020).

Examined by Joe Yonan; e-mail inquiries to [email protected].

Scale this recipe and get a printer-friendly, desktop version here.

Browse our Recipe Finder for more than 10,000 Post-tested recipes.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button