Black Beans & Rice

Prep 20 min · Cook 45 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 4 cloves garlic, minced
• 1 onion, diced
• 1 green #bell-pepper, diced
• 2 stalks #celery, thinly sliced
• 2 green onions (garnish)

Proteins

• 1 12-oz package smoked andouille #sausage, thinly sliced

Dairy

Pantry & Dry Goods

• 1 lb dry #black-beans
• 1.5 cups white rice
• 1 tbl olive oil
• 4 cups low-sodium vegetable broth

Spices & Seasonings

• 1½ teaspoons #cajun-seasoning
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon dried sage
• 2 sprigs thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon hot sauce (or more), to taste

🔪 Instructions

1. 1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Set a 6-qt Instant Pot to the high sauté setting. Add olive oil and sliced sausage; cook, stirring frequently, until sausage is lightly browned (about 3–4 minutes). Transfer to a paper towel-lined plate; set aside.
3. In the Instant Pot, add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender (about 2–3 minutes).
4. Stir in browned sausage, dry red beans, Cajun seasoning, oregano, basil, sage, thyme sprigs, bay leaves and vegetable broth. Season with salt and pepper to taste.
5. Secure the lid, set the Instant Pot to Manual/High pressure for 30–35 minutes. After cooking, allow natural pressure release (about 20–30 minutes).
6. Serve the bean mixture immediately over the cooked rice, garnish with sliced green onions and a dash of hot sauce to taste.
7. Note: If the beans are not tender after the pressure-cook + natural release, re-secure lid and cook an additional 20 minutes on high pressure.

📝 Notes

• if using dry beans, cook 2-3x longer than you think so they aren't overly firm