RED BEANS AND RICE SPANISH RECIPES

Steps:

• Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
• When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
• Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
• Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
• Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
• Add hot sauce, salt and pepper to taste.
• Serve over rice.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice.
  Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.