• 1 lb dried red beans or kidney beans
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 4-5 cups vegetable broth for Instant pot; 6-7 cups for stovetop
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon sage, crushed
  • Salt to taste if desired.
  • 1-2 tablespoons fresh lemon juice
  • Garnish with chopped cilantro or parsley, and sliced green onions, and hot sauce.

Serves 6-8

Serve with cooked brown rice or other whole grain

Soak beans in water to cover overnight, Rinse and drain.

Select ‘sauté’ on the Instant Pot and dry sauté the onion [add to hot pan, set brown very lightly, add a few tablespoons of broth and stir, when it cooks down and onions begin to brown and caramelize, add a bit more broth to prevent burning, then add peppers, celery, and garlic. Stir and cook for 2-3 minutes more. Hit cancel to turn off sauté function. Stir in drained beans, broth, and seasonings, except cilantro and green onion.

Set to ‘pressure cook’ for 25 minutes, and use natural release. After depressurized, remove the bay leaves. Stir in lemon juice. Serve, with a slotted spoon if you want less broth, over hot cooked rice and garnished with cilantro and sliced green onion.

For stovetop: Follow direction above, dry sautéing in a 6-8 qt. stockpot. After adding all ingredients [note amount of broth for stovetop], bring to a boil for 5 minutes, turn down to a simmer and partially cover pot. Cook for 1 to 1 1/2 hours, stirring occasionally, until beans are soft. Mash some beans against the side of the pot if you want a creamier consistency.

Adjust seasonings, including more Creole seasoning if desired, and serve.