8ozdry light red kidney beans(about 1 heaping cup)
12oz.smoked beef sausage sliced ½ inch pieces
2cups chopped ham(can use leftover ham from your ham bone!!)
3tbsp(generous tablespoons) cornstarch
2 ½tbspcool water
cooked white riceI usually cook between 1.5-2 cups dry rice, which will cook up to 4-6 cups.
Instant Pot Method
Turn the Instant Pot on sauté mode and add the olive oil. Once the pot reads "hot" add the celery, onions, and garlic and sauté for about 5 minutes, stirring often.
Turn off the sauté mode and add in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco. Pro Tip: Crush the bouillon a little before adding to the pot, it will dissolve faster/better.
Add the dry red beans.
Pour the beef broth and water over the mixture. Give it all a good stir making sure all the beans are submerged.
Nestle the ham bone (or ham hocks) in the pot.
Add the ham and sausage to the pot.
Pop the lid on and turn the pressure valve to "seal". Set to cook on high pressure for 45 minutes.
Do a 5 minute natural release and then finish with a quick release. Check and make sure your beans are cooked through, if not close the pot back up and pressure cook for another 5-10 minutes.
Immediately remove the ham bone and discard.
Turn the sauté mode on. Mix the cornstarch and cool water. Pour the cornstarch slurry in and stir the mixture, simmer for about 4-5 minutes. Turn off sauté mode.
Let the Red Beans and Sausage set about 5 minutes to thicken and cool. Give it a taste and see if you want any salt added.
Serve the red beans poured over white rice. OR Serve the red beans with white rice heaped on top.
Crock Pot Method
Put all the ingredients in the crock pot.
Cook on high for 5 hours, until the beans are cooked though.
Once the beans are cooked, remove the hambone and discard.(if the beans are not cooked, add another 20 minutes)
Mix the cornstarch and cool water together and stir into the pot.
Cook for an additional 30 minutes to thicken.Give it a taste and see if you want any salt added.
Serve poured over white rice.
Make Ahead: This is a great dish to make ahead for easy dinner and meal prep. Simply prepare completely and then cool. Keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. Recipe Tips:
Cut as much ham from the ham bone as you can. Use in the Red Beans and Rice... it has so much flavor!
Lightly crush the beef bouillon before adding it to the pot, it helps it to dissolve faster.
Before thickening make sure the beans are cooked through. If they are not, add more time (10 minutes Instant Pot, 20 minutes Crock Pot).
Chop up any large pieces of ham that come off the bone during cooking and add back to the stew. (make sure there are no bone pieces mixed in).
There is no salt added in this recipe because the ham, sausage, ham bone and Cajun seasoning are all pretty salty. Wait until the end to see if you want any salt added.