RECIPE:
1 lb assorted beans, sorted and not precooked
(I used small red beans, great northern beans and pinto beans)
1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1.5 cups chopped cabbage
1 smoked turkey leg
1 lb andouille sausage, 1/2 inch pieces
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
1 tsp salt
1 tsp pepper
1/2 tsp Cajun seasoning
6 cups chicken broth (I use better than bouillon)
3 tbsp olive oil
Put instapot on high saute mode, add olive oil and bell peppers & onions. Stir in herbs and seasoning. Cook approximately 5 minutes, until veggies are softened. Add broth, cabbage, beans and smoked turkey leg.
Pressure cook on high 1 hour and 20 minutes and natural release 15 minutes . Release remaining pressure. While the pot is doing the natural release, brown up your andouille sausages.
Remove turkey leg and shred meat. Add back to pot. If you want creamier beans, remove approximately 1.5 cup of the beans and blend and return to pot. Add in smoked sausages. Enjoy!
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