Authentic Louisiana Red Beans and Rice

I don’t have time to soak beans over night and simmer for hours. I used canned beans and only 2 cups water at first. I added two chicken bouillon cubes as well. I sauted veggies in Dutch oven and then added beans and water directly to pot with seasonings. I simmered on the stove for 30min and added water as needed for desired thickness. I took another comments advice and added a little tomato paste as well.

Loved it. I did presoak the beans using a fast method and the Instant Pot. I then used the bean setting for the cook cycle. I did mash a few beans but still had to simmer for 90 minutes uncovered to get a beautiful thick liquid. I replaced 4 cups of the water with chicken broth. This is on rotation! Epicurious doesn't think presoaking is necessary for bean dishes so next time I will try it without presoak.

Very good. I added a TB of chicken bouillon and more Cajun seasoning. I think I will reduce the cayenne to 1/4 tsp as the andouille sausage and Cajun seasoning already make it spicy. Next time, I will mash some of the beans to give it a creamier and thicker consistency. I did not sauté the veggies in a separate pan. I cooked them in my Dutch oven and added beans to the pot after sautéing.

Altered a bit, used canned red beans and way less water as a result. I only had kielbasa so I used that. Also added a few teaspoons of tomato paste to thicken up liquid. At the end I sprinkled some salt and chicken bouillon to add flavor.

I added shallots and Crystal hot sauce and it was great. Whole pot gone!

Used shallot and four cloves garlic, left out celery and bell pepper; Added extra teaspoon of thyme and 2 teaspoons Old Bay

Made mine with a seasoned roux, zatarain creole seasoning, garlic powder, salt, and smoked paprika. Also added chopped ham. Made 5 qt pot.