While I have struggled in the past trying to create the perfect red beans and rice recipe, I now have a fantastic solution – a slightly modified Vegetarian Times recipe that produced incredibly flavorful and complex red beans. The approach found fans among vegetarians and meat-eaters alike, which is always a great outcome!
The only challenge I had with this recipe were my somewhat uneven attempts to prepare the recipe in my Instant Pot. I initially used the beans setting to try to cook the beans from dry, but it ended up not being a sufficient approach for dried beans. I then had to do two additional high pressure cooking rounds to get the beans to be creamy and tender.
In the future, I think using the manual high pressure setting for approx. 30 – 35 minutes for 1 pound or 2 cups of dried beans will be the right cooking approach.
I also added a few more seasonings on top of the original recipe – a few shakes of ground cumin, white pepper, and oregano. I also added a healthy amount of salt after the beans were done cooking.
The final result was so flavorful that I didn't need to serve it with parsley and hot sauce, just plain over rice. Yum!
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