We often eat beans. We like them, they’re good for us, and they are inexpensive. Today’s pintos (made in my Instant Pot) are made zesty with the addition of hot Hatch Chilies.
We discovered Hatch Chilies in Texas one summer. Although next to impossible to find fresh in my area, Hatch Chilies in cans are usually found in my pantry.
Here’s my recipe:
Zesty Pinto Beans
- 1 cup Dried Pinto Beans
- 1 cup Chopped Onion
- 1/2 cup Diced Sweet Pepper
- 1/2 cup Hatch Chilies (we like hot, but choose your heat level)
- 1 clove garlic, minced
- Water or Broth
- Salt and Pepper to Taste
- Soak beans overnight or do a 1-hour Quick Soak in a Pressure Cooker.*
- Rinse beans and set aside. Wipe the pressure cooker dry and preheat (Sauté Mode).
- When pot is hot, add 1 Tbsp. oil. Allow oil to heat.
- Sauté chopped onions for 2 minutes before adding peppers.
- Sauté peppers 2-3 minutes. Remove from heat (or hit Cancel).
- Stir in garlic.
- Add presoaked beans. Add liquid just to cover beans. Set cooker for 30 minutes.
- Seal and bring to pressure. After cooking, allow pressure to drop on its own.
- Open cooker, stir, and serve.
*For the 1-hour Quick Presoak, place beans in a pressure cooker. Add water to completely cover the beans. Add 1 Tbsp salt. Pressure cook for one minute, cancel, and then allow beans to soak undisturbed for one hour. Rinse and drain before cooking.
We love the spicy flavors of New Orleans style dishes, but we need to watch our waistlines. So I’ve lightened one of our favorites, red beans and rice, by using chicken sausage. I also serve with cooked brown rice instead of traditional white rice to boost fiber. By soaking the beans, I shorten the cooking time and avoid over cooking the sausage.
Although my recipe uses the pressure cooker, you can cook it stovetop. It will take more time, but either way, you’ll end up with a healthy version of New Orleans style red beans and rice.
New Orleans Style Red Beans with Rice
- 12 ounces chicken Andouille sausage, sliced in ¼” rounds
- 8 ounces dried red beans, soaked at least 3 hours or overnight
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth or water
- 1 Tbsp. dried Cajun seasoning mix
- 2 cups cooked brown rice
- Preheat pressure cooker pot and add the olive oil.
- Sauté the onions, peppers, and celery (known as the trinity in New Orleans).
- Add garlic and Cajun seasonings and stir for 30 seconds or long enough to “bloom” the spices.
- Add sausage and broth, and then seal cooker.
- Bring to pressure and cook 15 minutes (Or if using an electric pressure cooker, cook 20 minutes).
- Allow pressure to drop on its own at least 10 minutes.
- Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup brown rice.
*If you prefer tomatoes in your red beans (we don’t), stir in a can of diced tomatoes after cooking the beans as soon as you open the pot. (For fiery hot beans, use tomatoes and green chilies!) The residual heat will warm the tomatoes through without cooking them to mush.
I cook a pot of beans with chopped bell peppers, onions, carrot, celery, and garlic. I add a bay leaf (later removed) and salt (this week it’s a pound of navy beans). Just before beans are done (still firm), I divide, finishing some of the beans in my favorite BBQ sauce. Yum! The remaining beans will be side dishes later in the week.
Cover and simmer until beans are tender.
I made my knock-off version of Red Lobster’s cheddar biscuits (perhaps a future post) to go with the BBQ Beans and had a filling lunch.
Biscuits and BBQ Beans lunch. Yum!