These gout friendly/vegan red or kidney beans are perfect for adding to soup recipe or chili. The extras will go into the freezer.
These are not for red beans and rice, but when researching Instant Pot times for red beans. I saw this recipe from Pinch of Yum that looks good (but not gout friendly). https://www.apinchofhealthy.com/instant-pot-red-beans-and-rice/
In this recipe, the red beans are not soaked. If you soak your beans, you will only need to cook them for nine minutes. In my recipe for Dal Makhani, they were soaked overnight.
I do like Camellia’s brand of beans, so of course, I checked to see what they recommended for cooking time. Their website says to cook for forty minutes then naturally release. https://www.camelliabrand.com/recipes/instant-pot-new-orleans-style-red-beans-and-rice/ This is the timing I decided to try. It works well for beans that are still slightly firm but not mushy. But if I were going to make red beans and rice, I would do forty-two minutes. But that is a personal preference.
One pound of kidney beans, I did use the Camellia brand. I have always had good luck with them.
Bay leaves. the recipe calls for two but mine were small so I used three.
Fresh garlic. Used a teaspoon of finely minced garlic.
Salt. Used one teaspoon of salt.
Olive oil. One Tablespoon of olive oil.
Seasoning. I used a mix of black pepper, granulated garlic, and no salt Cajun seasoning. If you use one with salt, you may need to adjust how much salt you use.
Broth base (bouillon). Use a teaspoon of vegan soup base.
Onion. Used half of a minced medium onion (1/2 Cup).
Water. Six cups of filtered water.
The cooking instructions are straightforward. On your Instant Pot, press the “Sauté” function key and add a tablespoon olive oil. When the oil is hot, add the onions and garlic cook for two or three minutes.
After the onions have become translucent, add all of the other ingredients and put on the lid. Turn the venting knob to sealing.
On your Instant Pot press, the “Keep warm / cancel” function key. Then press the “Manual” function key. Then using the + and – keys, set the timer to 40 minutes.
When the Instant Pot comes to temperature, confirm the vent seals and is not blowing steam.
After the Instant Pot seals, the timer will start to count down; when the timer reaches 0, press cancel. This will ensure that the unit will depressurize. Let it cool down for twenty minutes or so.
Turn the vent to venting (be careful of steam coming out). Remove the lid and take out the bay leaves.
At this point, your beans should be ready to use. But you should check (you never know if your beans were old).
If they need a little more time cook for two more minutes.
The red beans can keep in the refrigerator for three days. They will keep in the freezer for one month.
The cooked beans are divided into 1.5 cup portions (equal to one 15 ounces can of beans) total yield for the recipe is equal to four 15 ounce cans of beans.
- 1 Tablespoon Olive Oil
- 1/2 Cup Onion diced
- 1 pound Kidney Beans dry
- 2 each Bay Leaves Remove after cooking
- 1 teaspoon Garlic minced
- 1 teaspoon Salt
- 1 teaspoon Chicken flavored bouillon Vegan
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Granulated Garlic
- 1/4 teaspoon Cajun Seasoning No salt type
- 6 Cups Water
- On your Instant Pot Press the “Sauté” function key
- Add the olive oil, onion and garlic. Cook until the onion is translucent.
- After the onions have become translucent add all of the other ingredients and put on the lid. Turn the venting knob to sealing.
- Turn the venting knob to sealing.
- On your Instant Pot press the “Keep warm / cancel” function key. Then press the “Manual” function key. Then using the + and – keys set the timer to 40 minutes.
- When the Instant Pot comes to tempature confirm the vent seals and is not blowing steam.
- After the Instant Pot seals the timer will start to count down. When the timer reaches 0 press cancel. This will ensure that the unit will depressurize. Let it cool down for twenty minutes or so.
- Turn the vent to venting (be careful of steam coming out). Remove the lid and take out the bay leaves.
- At this point your beans should be ready to use. But you should check (you never know if your beans were old).
[…] Printable recipe can be found here: http://jamesstrange.com/instant-pot-red-beans/ […]
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