If you want to thicken the bean mixture, use a potato masher or fork and mash a few. Then use the sauté setting to reduce/ thicken the liquid a bit more. OR you can use a blender to slightly puree some (not all) of the bean mixture.
You can totally use the more traditional small red beans for this recipe. These are easily found in Louisiana and other parts of the southeastern USA. My store did not carry them, so I used red kidneys. For the haters: even the famous Camilia's beans company (who makes the small red beans) uses the red kidney's for the recipe on their site. So I think I am in good company using these as a next best substitute. 😉
This recipe freezes well (bean mixture alone). We often freeze half of this. When we take it out to reheat, we just make a fresh batch of rice.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
The nutritional information includes 1 cup of cooked Jasmine rice.
You can use any type of andouille sausage for this recipe (but it will change nutritional values).
This recipe was written specifically for un-soaked beans. If you soak the beans ahead of time, you will need to reduce the liquids and the cook time.
The "quickness" of this recipe is relative to old fashioned red-beans and rice made on the stovetop. It will take approximately an hour and a half to make (includes time to come to pressure). Also, to speed things up I make my rice in a rice cooker, on the stovetop, or in my second Instant Pot to speed things up.
The liquids will thicken as it stands, and for next day leftovers (out of the fridge). If you want to thin out leftovers, add a splash of chicken/ vegetable stock or water.