Cajun Red Beans and Rice are mom's Monday Wash Day go-to budget dinner for a long work day. There's nothing better than a big bowl of comfort food that's been simmering with jowl bacon and the holy trinity. Make this classic New Orleans dish in a fraction of the time with your Instant Precision Dutch Oven.
Soak beans in enough water to cover with a couple inches above the beans overnight or a minimum of eight hours. Drain, and rinse the beans in a collander the next morning. Pick out any undesirable looking beans.
Dice bacon, jowl bacon, or ham into cubes. Preheat the Instant Precision Dutch Oven to sear/saut. Saute on medium heat until crispy. Remove from pan.
Dice the green pepper and onion. Slice the celery. Add to the pan, and saute until softened.
Add the bacon and cooked vegetables to Instant Dutch Oven along with the remaining ingredients.
Cook on manual mode 2 at 350 degrees for 1 ½ to 2 hours.
Cook rice separately.
Serve with rice or alone immediately, or refrigerate for up to one week. Makes a great heat it up, and eat it up meal for leftovers!
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Notes
You can also slow cook this recipe for 8-10 hours in the Instant Precision Dutch Oven. During the last 30 minutes of cooking, you can mash about ½ cup of beans to make the stew thicker.If you would like to cook the rice with the stew then add 1-2 cups of dry rice during the last 15-20 minutes of cooking. Be sure to add additional water if needed and stir very often to prevent sticking.This is a perfect recipe to use a leftover ham bone to add another layer of flavor. You can also add in a teaspoon of Better Than Bouillon ham base for even more flavor.