Cajun, Instant Pot, Sausage

Emeril’s Smoky Red Beans and Rice


  • 1 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease
  • 1/4 cup chopped tasso, or chopped ham
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish


  1. Wash your dry beans and make sure that they are no rocks or anything that should not be in the beans.
  2. Add the dry beans to a bowl and cover with water. Add at least 4 inches over the beans because the beans will expand. Let the beans soak overnight.
  3. The next day drain the beans and rinse well.
  4. In a large heavy pot, add the bacon grease and cook over medium-high heat. Add the tasso and cook, stirring, for 1 minute.
  5. Next add the onions, celery and bell peppers to the grease in the pot.
  6. Next add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks.
  7. Next add the garlic and cook until fragrant.
  8. Next add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered until the beans are tender and starting to thicken. This should cook at least 2 hours or until the beans are soft. Stir occasionally throughout the cooking process.
  9. Once the beans are soft use a potato masher and mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
  10. Serve over rice and garnish with green onions.

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