![]() Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.Cook and and stir until incorporated and slightly thickened. Remove the lid, then using the display panel select the SAUTE function.When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).Use the +/- buttons and program the Instant Pot for 15 minutes. Using the display panel select the MANUAL or PRESSURE COOK function*.Secure the lid, making sure the vent is closed. Add the sliced sausage and stir to combine.This will help the Instant Pot to come to pressure more quickly in the next step. Run the lid under cold water and set aside. When the time is up, quick-release the remaining pressure.Use the +/- buttons and program the Instant Pot for 25 minutes. Add Pot Mixture ingredients to the Instant Pot and stir to combine.Remove pot from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes.Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in water and salt and bring to boil.Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Meanwhile, melt butter in large saucepan over medium heat.Top individual portions of rice with beans and sprinkle with scallions. Season with salt, pepper, and extra vinegar to taste. Stir in okra, tomatoes, and vinegar and cook until liquid is thickened and beans are fully tender and creamy, about 30 minutes.Reduce to vigorous simmer and cook, stirring occasionally, until beans are just softened and liquid begins to thicken, 45 minutes to 1 hour. Stir in beans, broth, and water and bring to boil over high heat.Stir in garlic, thyme, paprika, bay leaves, cayenne, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Add onion, bell pepper, and celery and cook until vegetables are softened, 5 to 7 minutes. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crispy, 5 to 7 minutes.Rinse well, then cut into 1-inch pieces set aside. Toss okra with 1 teaspoon salt, and let sit for 1 hour, stirring halfway through.Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container.1 tablespoon red wine vinegar, plus extra for seasoning.2 (14.5-ounce) cans diced tomatoes, drained.1 teaspoon minced fresh thyme or ¼ teaspoon dried.1 green bell pepper, stemmed, seeded, and chopped fine. ![]() 1 pound okra, stemmed, cut into 1-inch pieces.1 pound small red beans (2 cups), picked over and rinsed.Thawed and thoroughly patted dry, for fresh. While we prefer the flavor and texture of fresh okra in this recipe, you can substitute frozen cut okra, Drain and rinse the beans they can be refrigerated for up to two days before proceeding with the recipe. Remove the pot from the heat, cover, and let stand for 1 hour. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. If you are pressed for time, you can “quick-brine” your beans. To ensure the stewed okra keeps some crunchy bite, toss the whole okra pods in salt and let sit for an hour before rinsing, cutting, and adding them to the beans for the final half hour of cooking. ![]() Fine-tuning the proportions of sautéed green peppers, onions, and celery gave this dish balance. To replicate this traditional dish using ingredients more easily found in supermarkets, we made some simple substitutions: small red beans for Camellia-brand dried red beans and bacon for hard-to-find tasso ham. WHY THIS RECIPE WORKS Staying close to home with okra’s Cajun roots, we boosted the flavor profile of classic New Orleans red beans and rice by adding okra and tomatoes to create a hearty, vegetable-packed meal. TOTAL TIME: 1 hour 45 minutes (plus 8 hours soaking time) ![]()
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