Jambalaya fifteen bean stew

The standard Hambeens recipe¹ asks for a mirepoix, and since this flavour combo is much closer to a Jambalaya, especially with the andouille… well, using les trois sœurs is a good translation. The recipe it started from includes okra, and that would probably be good.

Ingredients

• 20oz bag of Hambeens 15-bean soup mix
• 7 cups stock
• 12oz package of andouille sausage links
• 1.5-2 Tbsp Penzey’s Cajun spice blend
• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 medium bell pepper, diced
• 3 cloves garlic minced
• 1 tsp salt
• 1 Tbsp apple cider vinegar

Preparation

1. Wash & prep vegetables, slice the andouille into halved coins by first cutting the sausage length-wise before then slicing it into half-moons. Start oil heating in the insert of an instant pot.
2. When the oil’s shimmering, add the sausage and let it brown up a bit. Remove to a tray and reserve, draining the accumulated fat back into the pan. Next, add the onion and sauté until translucent, about 4 minutes. Add the carrots and, shortly after, the pepper, and sauté until softened and darkened. Add the garlic and Penzey’s blend, then turn off the instant pot.
3. Pour in the stock to deglaze, then add the rinsed & sorted bean mix. Stir to combine, then seal and start on high pressure for 50 minutes.
4. When the cooker’s done, let it naturally release for 20 minutes, then re-add the sausage and let it heat through.

Serve with rice.