re: How long do you cook your red beans?

Depends if I soak them over night or not.

Over night soak, about 3 hours
Unsoaked about 4-4 1/2.

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45 min in da instant pot

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I did 50 minutes tonight in my instant pot. Turned out great.

3.5 if I do it in the oven at 300° or on the stove top.

6 hours in the slow cooker instant pot setting.

I like the 50 minute cook I did tonight.

Soak overnight

Night before brown sausage and trinity with minced garlic & 1/2 stick of butter. Combine together and put in container overnight. Next morning mix beans and sausage trinity mix with 6 cups of water. Salt, pepper, garlic powder, 2 bay leaves. Finally put a large smoked pork shank in there. I used to use ham hocks but never again after finding these things. Rouses is the only place I see that sells them in my area. Low on 10 hours at work in crockpot. Turn off, smash beans on side and let it stand 15-20 minutes to thicken.

Give me the quick and dirty on instapot red beans. I'm assuming sautee the Trinity, add soaked/drained beans, high pressure for 45 minutes, slow release? Probably shouldn't add the sausage before pressure cooking right? What ratio of stock to beans?

I've always had really good success with tree Dawgs bean recipe.

If you’re adding blue runner for creaminess or burning the bottom of da pot for smokiness, you’re going it wrong

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I agree but the juice isn't as thick as cooking them in a pot for hours. Gimme slow cooked beans!

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Is there is too much liquid mash some of the beans against the side and stir until you like what you see.

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Is there is too much liquid mash some of the beans against the side and stir until you like what you see.

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I tend to like mine more soupy and not as creamy as is the current trend. That's more the old school style of red beans. However I do mash some of them like you suggest to give it a little body.

Also I tried Fitzmorris' suggestion of adding summer savory and I really like what it does.

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If you’re adding blue runner for creaminess or burning the bottom of da pot for smokiness, you’re going it wrong

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My point exactly on burning the bottom of the pot of beans in my post. I use a good smoke sausage or sometimes a bit of andouille, and that gives off a nice smoke taste.

I suggested in a prior post to maybe use a bit of liquid smoke if he wanted a smoke taste, but I've never done that and prefer to let the seasonings and sausage impart all the flavor it needs.

Oh, and hell no to Blue Runners added to the pot. If you cook them right, they will be creamy enough.

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I tend to like mine more soupy and not as creamy as is the current trend

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So, you're for New Orleans style red beans and not Natchitoches style.

This thread has also prompted a reduction of my freezer bean inventory. I'm going to eat so many beans for dinner that I'll be fumigating the place by midnight.