I've adjusted and tweaked this recipe many times over the last 9 years or so, and this is my favorite version by far! I don't cook red beans every Monday like I used to, but I make it often enough because my daughter loves it. When we moved from Nola to ATL, she refused to eat beans at school because in her words, (she was 4 at the time), they made it wrong. As a result she will only eat her mama's beans!
1 lb smoked turkey 3 tbsp butter 1/2 red onion, sliced 1 tsp garlic, minced 1 lb Camellia red beans
5 cups water
3 whole bay leaves
2 tsp Tony Chachere’s Creole Seasoning (or to taste)
*This recipe is for a power pressure cooker or instant pot. Timing may vary.
Rinse dry beans in a colander under cool running water.
Place pressure cooker on beans setting and set timer for 30 minutes.
Add in butter, onions, garlic and smoked turkey and sauté for 5 minutes
Pour in the beans and then water
Place bay leaves in and give it a stir
Place and lock lid of the pressure pot and make sure pressure escape vent is closed.
When pressure pot stops after 30 minutes, use a spatula to open the knob and allow the steam to escape.
Open the lid and add seasoning. Add a little more water if necessary.
Replace lid and set for another 15 minutes. At the end of that time, you should have soft, creamy red beans and turkey meat will fall off the bone!