Louisiana-style smoky beans and rice
Speckled Bayo’s Louisiana roots come alive in our new classic, homey recipe. It pays homage to the vibrant flavors of New Orleans Creole cuisine with the holy trinity of onions, bell peppers, and celery all cooked up in perfect harmony with Andouille sausage and smoky Speckled Bayo. If you’re not a meat eater, you can easily swap the meat for smoked paprika. And best of all, it comes together quickly in a pressure cooker!
Featured bean: Speckled Bayo
Take 'em from dried to cooked with our guide!
Ingredients
- Olive oil
- 1 lb Andouille sausage, sliced ¼ to ½ inch thick
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks. diced
- 6 cloves garlic, minced
- 1 tbsp Creole seasoning (we love Burlap & Barrel or Spicewalla, but if you don’t have any you can mix together 1 part each of onion powder, garlic power, dried oregano, and hot paprika)
- 1 lb Speckled Bayo dried beans
- 2 bay leaves
- 2 serrano chiles, left whole with stems removed (optional, for spicy flavor)
- Coarse salt and freshly ground black pepper
- Cooked rice, for serving
- Parsley and green onion or chives, for garnish
Steps
Heat a drizzle of olive oil over medium heat. Add sausage to pot and brown well, 4-6 minutes. Remove sausage and add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5-7 minutes. Stir in garlic and Creole seasoning and sauté, stirring frequently until fragrant, ~1 minute.
Return sausage to pot along with dried beans, bay leaves, serrano chiles (if using), 1-½ tsp salt and several grinds of pepper and enough water to cover by ~2 inches. Stir well and set pressure cooker to 40 minutes on high. Let pressure release naturally for 10 minutes. (Note: If your beans are slightly undercooked, or if you prefer a thicker gravy, you can simply simmer on low until desired consistency is reached.)
Serve with rice and a sprinkle of fresh parsley and sliced green onions.
