Red Beans & Rice

1 lb. dry red beans
5 c. water
4 chicken bouillon cubes
1/2 tsp. cajun seasoning

1 Tbs. oil

6 all beef franks or andouille sausage- cut into rounds

1 onion, diced

2 celery, diced

1 bell pepper, diced

3 cloves garlic, minced

2 Tbs. tomato paste

1 1/2 tsp. cajun seasoning

2 bay leaves

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

salt/pepper to taste

3-4 c. chicken broth

1 1/2 c. rice

Prepare the beans:

Place dry beans, water, bouillon, and cajun seasoning in instant pot.  Cook on high pressure for 60 minutes.  Natural release for 10 minutes, then quick release.

When beans are done cooking and you are waiting for the natural release, start the rest:

In a large pot, heat the oil over high heat.  Add the sausage, onion, celery, and peppers.  Cook, stirring occasionally, for about 5 minutes.  

Stir in tomato paste, garlic, cajun seasoning, oregano, thyme, and paprika.  Cook for a minute or two, then add the broth, bay leaves, and beans (with all the juices).  Bring to a boil, cover, reduce heat to a simmer.  Simmer for at least 15 minutes, but up to an hour.  

Uncover and simmer for about 15 minutes.  Remove the bay leaves.  Using a spoon, mash some of the beans until slightly thickened.  Season with salt and pepper or more bouillon if needed.

Cook the rice according to package while the beans/sausage are simmering, about 30 minutes before you are ready to eat.

Serve beans over rice.

These are delicious served with hush puppies on the side!