Name: Instant-Pot Kidney Bean Étouffée for the Instant Pot or Pressure Cooker
Yield: Serves 4
Ingredients: 1 tbsp (15 ml) mild oil (or dry sauté or add a little water/vegetable broth); 1 cup (160 g) minced onion; 2 cups (300 g) minced bell pepper; 2 tsp (6 g) minced garlic; 1 cup (237 ml) water; 1 cup (184 g) dried kidney beans, soaked for 8–12 hours and drained; 3 bay leaves; 1 1/2 tsp (1.5 g) dried thyme; 2 tsp (4 g) smoked paprika; 2 tsp (2 g) dried marjoram; 1/2 tsp ground cayenne pepper (use more if you like things spicy); 1 (14.5-oz [411-g]) can crushed or diced tomatoes; 1 tsp dried oregano; 1/2 tsp liquid smoke (optional); Pinch of ground bay leaf (optional); Salt and pepper, to taste (I used 1 1/2 tsp [9 g] salt and 1/2 tsp black pepper); Cooked rice of your choice; Hot sauce

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Photo by Kathy Hester

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

Cooks' Note

When I soak beans I always put them in a large mixing bowl and fill it as close to the top with water as I can. You can always use any left over to water plants around the house, so there’s really no waste.

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