Cajun red beans with andouille sausage from Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® (page 99) by Melissa Clark

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Notes about this recipe

  • boberonicus on December 11, 2021

    Mine was also a brown soup. Like the sausage, I suggest removing the sautéed veggies before pressure cooking the beans. Then add veggies and sausage back in. The mystery garlic goes into the finished dish to give it a kick.

  • hbakke on July 09, 2019

    This was delicious! I was hesitant about adding the sage because is tends to overpower everything, but it worked in this recipe. I may have pureed too many of the beans, resulting in more of a soup, but it was very tasty. Will definitely make again. Served with rice, scallion, and a few splashes of Crystal hot sauce.

  • westminstr on January 02, 2019

    I had to make a number of changes including replacing cayenne with aleppo pepper, omitting the sage, and I also skipped the mysterious clove of minced garlic since I just couldn't figure out where it would go. I didn't pre-soak the beans as called for, so I decided to do a quick soak before proceeding with the recipe. I did this by cooking 1lb of beans, 8 c of water and 2 tsp salt to the pressure cooker for 2 minutes on HP, then left the house to run an errand. When I returned 30 minutes later my beans (sitting on keep warm mode) were almost completely cooked! I drained the beans and used all the beans in the recipe, along with the specified amount of their cooking liquid, and no additional salt since the bean broth already had plenty of salt. I proceeded the recipe, but only cooked for an additional 4min at HP. Turned out perfect! This had robust flavor and was a surprise hit with both kids.

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