INGREDIENTS
Kidney Beans (red beans) – 1 lb bag
Carrots – 2-3 Carrots
Celery – 2-3 Stalks
Yellow or white Onion – 2 full onions
Jalapenos – 3-6 (depending how spicy you like it)
Garlic – 6 cloves
Bratwurst (1-2 packs) we used 2 packs of Johnsonville, you can omit the brats if you are vegetarian and add more veggies! We used 2 packs this time (normally we just use 1) because they are SO delicious when cooked in the instant pot. We always wish we had more!
Onion Powder
Garlic Powder
Salt
Pepper
Cayenne Pepper
Paprika
RECIPE
Step 1: Rinse the beans in your instant pot, remove any broken or floating pieces. Cover with water and cook for 75 minutes in the Instant Pot
Step 2: Put bratwurst in a pan, add some water and cook (covered) on medium-high until bratwurst are cooked through. At that point, remove the lid, add some oil and brown until skin is crispy and the brats are starting to caramelize.
Step 3: While your beans & bratwurst are cooking, dice the celery, carrots, onion, jalapeno, garlic and set aside in a bowl.
Step 4: Once bratwurst are fully cooked through, skin is crispy and fully caramelized, transfer to a cutting board.
Step 5: In the same pan as the bratwurst, add a bit more oil and put in the vegetables that you previously diced. Cook until caramelized as well (cooking in this pan will add the flavor from the bratwurst drippings into the vegetables)
Step 6: Chop up the bratwurst into small/medium bite sized pieces. They can be all different sizes, irregular, whatever shape and size you like is great!
Step 7: Once the instant pot is done cooking the beans for the first 75 minute round and it has finished venting, open the instant pot, and grab a large spoon to begin to crush some of the beans. This gives the final texture more creaminess. It allows for some of the beans to stay whole & others not. This step is NOT necessary for the final product to be delicious, just makes it a little more thick.
Step 8: Add all of the cooked veggies and bratwurst pieces to the instant pot. Season with Salt, Pepper, Garlic powder, Onion Powder, Cayenne Pepper & Paprika. Exact measurements of these aren’t necessary, just add some of each, not going *too heavy* on the salt, since you can salt to taste at the end once the final cooking is done.
Step 9: Set the instant pot to another 75 minutes for the final cook through.
Step 10: Cook some white rice near the last 15 minutes of the instant pot cooking, so you can have beans over rice when finished!
Step 11: Once the instant pot is done venting, do the final season to taste and enjoy! Ladle your beans over white rice, add a pat of butter and ENJOY! (we promise, a little butter on top changes the game, makes it SO delicious)
This meal is truly SO cozy and comforting to eat, absolutely delicious and can be modified to add or subtract any ingredients that you personally do or don’t like.
*NOTE* These *CAN* be made if you don’t have an instant pot, you can cook these on the stove in a big soup or stock pot, however, they take *MUCH* longer than 2.5 hours total. We always choose to cook our beans in an instant pot now, it just makes the entire process MUCH easier and quicker and the texture of all of the ingredients is absolutely perfect.
Song: Weather any Storm – Cody Francis