Red Beans and Rice, or Corn Bread

Greg West

Red Beans and Rice (or Corn Bread)

• 12 oz. Andouille Sausage Cut into ¼ inch slices
• 12 oz. Bacon
• 2 cans of red beans
• 2 stalks of celery
• 1 white onion
• 1 green bell pepper
• 3 cloves of garlic
• 1 box of low sodium chicken broth
• Tony Chachere’s Original Creole Seasoning
• Rice or your choice or cornbread (I use the Krusteaz Honey Corn Bread)

1. Slice Bacon into ½ inch pieces and fry on the stovetop, remove bacon and drain most of the fat, leaving ½ Tbs in the pan.
2. Chop Celery, Onion and Bell Pepper into small pieces, sauté in remaining bacon fat until fragrant, crush or mince garlic and add to the vegetables, cook for 2-3 minutes until you start to smell the garlic. Remove from heat.
3. Add Beans, vegetables, sausage slices, bacon, and enough chicken broth to cover to an instant pot or stock pot.
4. Pressure cook in instant pot for 90 minutes or simmer on stove top for 2 hours.
5. Serve over cooked rice or cornbread.
6. Season with Creole Seasoning to taste.