Instant Pot Gluten-Free Red Beans & Rice
posted by RiceSelect on 4/17/2017
Post courtesy of Allergy Awesomeness
I don’t know about you–but I try to keep a little food storage on hand. With how many natural disasters there are nowadays I try to keep some allergy-friendly essentials in my pantry lest we couldn’t get to a store for a little bit. Two of the main staples are brown rice and lots of dried beans. They last forever, they’re inexpensive, they’re filling and they are free of the top-8-allergens.
Since my son is allergic to multiple grains, rice is a staple at our house and we have it with almost every meal, so we rotate through that no problem. The beans on the other hand…well…I always have good intentions of giving those a soak and using them up–but inevitably I buy canned because I often don’t plan ahead–which is why I’m so glad that I found another recipe that specifically calls for dried beans to help me use them up.
My love of red beans and rice goes back to my single days when I could buy a boxed mix and enjoy that spicy goodness. Since those typically have wheat in them, I’d kind of forgotten about it.
Then, once I did remember I wanted it back in my life, I kept only finding recipes that relied heavily on a store-bought spice mix. Most call for Tony’s–which I used to be a ginormous fan of. But, with allergy warnings, I have long given up (if anyone knows anyone at the company–please talk to them!). I was always so dissatisfied with the rice and beans feeling they were bland without that. That was until one day I tweaked this recipe that not only calls for spices, but also uses Worchershire sauce, hot sauce and red wine vinegar which really gives it a great punch!