1pounddried red beanssoaked at least 8 hours or overnight
1onionchopped
1green pepperchopped
3-4stalks of celerychopped
2-3carrotspeeled and chopped
8-9clovesgarlicminced (3 Tbsp)
1tspsmoked paprika
½tsporegano
1Tbspfresh thyme1 tsp dried
¼ - ½tspcayenne pepper*
4cupsUmami Vegetable brothdivided
1Tbspsoy sauce
2bay leaves
2-3cupsplant-based andouille sausagecut cross-wise into ¼” thick slices**
1Tbspfresh lemon juice
Salt and pepper to tasteoptional***
2Tbspparsleychopped
Cooked rice
Instructions
Soaking Bean Instructions
Rinse dry beans well.
Place into a bowl and cover with water, and soak overnight.
Drain and rinse the cooked beans well with fresh water.
Instant Pot Red Beans and Rice Instructions
Using the sauté function on the Instant Pot, sauté the onions, celery, and bell pepper for 4-5 minutes.
Add in the minced garlic and seasonings, and sauté an additional 1-2 minutes. A coating may form on the bottom and that’s okay as long as it doesn’t burn. Stir occasionally.
Stir in one cup of vegetable broth and deglaze (or clean) the bottom of the Instant Pot insert to ensure any sticking bits are removed. Pour in the remaining broth, soy sauce, bay leaves, and beans.
Press cancel. Lock the lid in place and ensure the sealing knob to sealing.
Cook on high pressure for 15 minutes, and allow the pressure to release naturally.
Remove the lid and stir in the sliced sausage. Press the Sauté button and cook the beans for 1-3 minutes, until the gravy has thickened a little more. Stir in the chopped fresh parsley and lemon juice. Adjust seasonings to taste.
Serve over rice.
Notes
* Use ¼ tsp cayenne pepper for mild, ½ tsp for medium, and 1 tsp for spicy. available at our local grocery store and is what we use.** My plant-based andouille sausage recipe is perfect in this gumbo.*** I don’t add salt; but if you prefer, add ½ -1 teaspoon to enhance the flavor profile.