Loading...| ¼ cup Smoked Extra Virgin Olive Oil | |
| 1 yellow onion, chopped | |
| ½ bell pepper, chopped | |
| 2 ribs celery, chopped | |
| 3 cloves garlic | |
| 2 bay leaves | |
| 1 Tbl Red Bean Seasoning | |
| ½ tsp Smoked Sweet Paprika | |
| 1 lb dried red beans | |
| 5 cups water | |
| Salt and cayenne to taste | |
| Rice, for serving |
This smoky, all-day simmered Louisiana staple just turned Vegan and ready in an instant. This meatless version cooks dried beans in less than an hour thanks to the Instant Pot. Our salt-free Red Bean Seasoning paired up with our Smoked Extra Virgin Olive Oil is just thing thing for a perfectly-spiced pot of beans.
We cooked this traditional Monday meal on our podcast Smidgen. Be sure to subscribe to Smidgen on Apple Podcasts, Spotify or your favorite podcast app.
| 1. | Set the Instant Pot to Saute Mode on High. Saute the onion, bell pepper and celery in the Smoked Extra Virgin Olive Oil until softened and beginning to brown. Add in the garlic and saute for 1 minute. |
| 2. | Add in the bay leaves, Red Bean Seasoning, Smoked Sweet Paprika, red beans and water. |
| 3. | Press cancel and set the Instant Pot to Pressure Cook on High for 37 minutes. After the pressure cook time, allow the pot to naturally release for 10 minutes. Release any remaining pressure, then remove the cover and use the back of a wooden spoon to mash a portion of the beans to create a creamy mixture. |
| 4. | Adjust with water if necessary if the beans seem too dry. Taste and adjust with salt and cayenne. Serve with rice. |
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