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Multicooker Red Beans and Rice with Sausage
Recipes
Multicooker Red Beans and Rice with Sausage
8 servings
1 hour, 30 minutes total (Active 20 minutes)

Ingredients

  • 1 lb dried red beans
  • 1 package fully cooked Cajun-style sausage (12–16 oz)
  • 3 tablespoons canola oil, divided
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 tablespoon minced garlic
  • 1 smoked ham hock
  • 4 cups no-salt-added chicken stock (or broth)
  • 2 teaspoons Cajun (or creole) seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon pepper
  • 2 bay leaves
  • 3 cups long grain white rice
  • 6 cups water
  • 1 teaspoon kosher salt
  • ½ cup sliced fresh green onions
  • Hot sauce (optional for serving)

Steps

    1. Rinse beans (no need to soak). Cut sausages into 1-inch-thick slices. Preheat multicooker on SAUTÉ 4–5 minutes until hot. Add 1 tablespoon oil and sausages; cook and stir 2–3 minutes until browned. Add trinity mix and garlic; cook 2 more minutes or until trinity mix begins to soften.
    2. Add beans, ham hock, stock, Cajun seasoning, thyme, oregano, paprika, pepper, and bay leaves. Place lid on multicooker and seal following manufacturer's instructions. Cook on MEAT/STEW 60 minutes.
    3. Meanwhile, prepare rice following package instructions (using listed water, salt, and remaining 2 tablespoons oil).
    4. Let pressure release naturally 15 minutes, then release remaining pressure carefully. Remove bay leaves and ham hock. Remove 2 cups bean mixture, smash with back of spoon, and return to pot. Remove meat from hock and chop; return meat to pot. Stir in green onions. Serve with rice and hot sauce, if using.

Multicookers vary; adjust time as needed.

Amount per ⅛ recipe serving: Calories 640, Total Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Chol 40mg, Sodium 950mg, Total Carb 95g, Fiber 14g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 10%, Iron 45%, Potassium 15%