Red Beans and Rice in the Instant Pot #EattheWorld

These red beans and rice made in the Instant Pot make this comforting Soul Food dish without having to worry about soaking the beans first.

We are celebrating Soul Food this month in our Eat the World challenge......

Our leader, Evelyne of CulturEatz invited us to join her this month in visiting a culture instead of a country saying: 

"For July we will not visit a country’s cuisine, but rather a type of cuisine found in the US, one whose people are once again fighting for basic respectful treatment. Maybe we can all find a form of comfort in Soul Food this month!"

I love soul food and I love the idea behind this challenge so I immediately started leafing through the cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, that I had received in return for a review of the content and recipes.  You can see that review and the recipe for Coffee Scented Short Ribs in this post.

Let's see what the others thought of the idea......

Check out all the wonderful Soul Food dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Culinary Adventures with Camilla: Food to Soothe the Soul 
• Making Miracles: Sylvia's Sweet and Sticky Baked Chicken Wings 
• Amy’s Cooking Adventures: Oven-Baked Ribs with Cola BBQ Sauce 
• Kitchen Frau: Smothered Pork Chops 
• A Day in the Life on the Farm: Red Beans and Rice 
• Palatable Pastime: Smoked Rib Tips with Sweet Baby Molasses Sauce 
• Sneha’s Recipe: Huevos Rancheros Breakfast Burritos 
• CulturEatz: Savannah Red Rice

I came across the recipe for Red Beans and Rice.  It has a story included about one of my favorite singers and musicians, Louie Armstrong.  He is quoted as saying "My favorite of all dishes is just plain ham hocks and red beans".

I happened to have some ham hocks in the freezer and a bag of red beans in my pantry.  Evidently Louis liked his dish spicy, my husband doesn't so I omitted the whole red chile pepper and just used a pinch of crushed red pepper.  Then I passed around the tabasco sauce for me and the Teen.

I didn't want to wait for the ham hocks to thaw and the beans to soak so I decided to use my Instant Pot for making this dish.  It turned out amazingly delicious.

Red Beans and Rice for Dinner?  It's A Wonderful World.........

#instantpot, #beans, #pork, #ham, #soulfood

Entrees, One Pot Meals, Pork, Instant Pot

Southern

Yield: 8 Servings

Author: Wendy Klik

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Instant Pot Red Beans and Rice

These red beans and rice made in the Instant Pot make this comforting Soul Food dish without having to worry about soaking the beans first.

Prep time: 10 MCook time: 1 H & 40 MTotal time: 1 H & 50 M

Ingredients:

• 2 ham hocks 
• 1 lb. dried red beans ( I used kidney), washed and picked over
• 1 T. olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 garlic cloves, minced
• pinch red pepper flakes
• 1 bay leaf
• 4 c. chicken stock
• 2 c. water
• salt and pepper, to taste
• Steamed rice for serving

Instructions:

1. Add oil to the instant pot and set to saute setting.  When hot, add the onions, celery and garlic.  Cook until fragrant and softened.  Season with the crushed red pepper.  Cancel the saute setting.
2. Add the ham hocks,  beans and bay leaf.  Cover with the broth and water.   Seal the Instant Pot and select the bean setting.  
3. When done cooking, allow to  release pressure naturally for 20 minutes, then carefully vent to release any remaining pressure. 
4. Open the Instant Pot and remove the ham hocks.  Turn the beans onto saute setting and allow to cook while you remove the meat from the bones, discarding any fat and gristle.  Shred the meat and add to the beans in the Instant Pot.   Season with salt and pepper and continue to cook until most liquid is absorbed.  Serve over steamed white rice.

Notes:

Cook time includes 20 minutes natural pressure release Recipe adapted from one found in Jubilee by Toni Tipton-Martin

Calories
179.61

Fat (grams)
4.37

Sat. Fat (grams)
0.97

Carbs (grams)
24.78

Fiber (grams)
4.01

Net carbs
20.77

Sugar (grams)
2.77

Protein (grams)
10.45

Sodium (milligrams)
221.81

Cholesterol (grams)
9.40

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