Description
With the big game coming this weekend, and Mardi Gras not too far after, I knew I'd have to make this Louisiana favorite... Cajun 15 Beans and Rice.
Ingredients
Scale
- 20 oz bag Hurst's Cajun 15 Bean Soup Mix
- 1 onion, finely diced
- 1 green bell pepper, finely diced
- 3 ribs celery, finely diced
- 4 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 3 cups water
- 2 bay leaves
- 1 tsp smoked paprika
- 16 oz portobello mushrooms, chopped
- 10 oz can rotel tomatoes (can sub diced tomatoes)
- 1/2 tsp thyme
- hot sauce, green onion, parsley for garnish
Instructions
- Remove beans and separate spice packet. Rinse beans and allow to soak in cold water if desired while prepping the veggies.
- Finely chop the onion, green bell pepper, and celery and add to Instant Pot
- Add 2 Tbs water or veg broth and press SAUTE. Stir often.
- Once veggies have softened, add minced garlic and stir for 20 seconds - then press CANCEL
- Add beans, veg broth, water, and stir
- Add bay leaves, paprika, and contents of seasoning packet and stir
- Attach lid and cook on MANUAL for 30 minutes
- Carefully release pressure using a wooden spoon or other tool and carefully remove lid
- Add mushrooms and thyme and stir
- Make a well in the center and add tomatoes - do NOT stir
- Reattach lid and set to SEALING and cook on MANUAL for 15 minutes
- Let pressure naturally release - it will take about 45 min
- Carefully remove lid and stir - taste for any seasoning adjustment
- Serve with rice and garnish with fresh parsley, green onions, jalapenos, and/or hot sauce
Notes
Keywords: cajun 15 beans and rice