Ingredients
- 16 ounces dried red kidney beans, sorted and rinsed
- 3 tablespoons olive oil
- 16 ounces smoked sausage, sliced into 1/2-inch rounds
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 3 ribs celery, finely diced
- 1 medium green bell pepper, small diced
- 4 cups low-sodium chicken broth
- 2 cups water
- 3/4 teaspoon black pepper
- 2 1/4 teaspoons Cajun seasoning
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup salsa
- 1/3 cup fresh chopped parsley
- Cooked white rice, for serving
- Hot sauce, for serving (optional)
Instructions
- Rinse the red kidney beans and pick out any dirt or debris. Set them aside; no soaking is needed.
- Turn on the Instant Pot and select the 'Sauté' setting. Add the olive oil and brown the sausage pieces on both sides. Once browned, remove the sausage and set aside.
- Add the garlic and diced yellow onion to the pot. Sauté until the onion turns soft and translucent. Then add the celery and green bell pepper, cooking for about 5 minutes.
- Add the rinsed beans along with chicken broth, water, black pepper, Cajun seasoning, Italian seasoning, and bay leaves. Secure the lid, set to 'Manual/High Pressure' for 55 minutes, and allow for a 15-minute natural pressure release.
- Remove the bay leaves. Take about 1 1/2 cups of the bean mixture and mash it until smooth; then stir it back into the pot. Add the salsa, chopped parsley, and browned sausage.
- Switch back to the 'Sauté' mode and simmer for 15 minutes until the mixture thickens. Taste and adjust seasoning as needed. Serve the red beans over cooked white rice and top with a dash of hot sauce if desired.