Louisiana-Style Smoky Eye of the Goat Beans

Okay, let's modify that recipe to use Eye of the Goat beans instead of red kidney beans.

Eye of the Goat beans (Ojo de Cabra) are delicious heirloom beans known for their rich, slightly beefy flavor and creamy texture. They work wonderfully in hearty, savory dishes and will be a great substitute here. Their cooking time in a pressure cooker is quite similar to red kidney beans.

Here is the adjusted recipe:

Pressure Cooker Louisiana-Style Smoky Eye of the Goat Beans

This recipe adapts the Louisiana classic for Eye of the Goat beans, keeping the smoky Andouille, balanced fat, and optional shrimp, all prepared efficiently in the pressure cooker.

Yields: 6-8 servings Prep time: 20 minutes (+ bean soaking time, if using) Cook time: Approx. 1 hour (including pressure building/release)

Ingredients:

• Beans & Base:
  • 1 lb (about 2 - 2.5 cups) dry Eye of the Goat beans, rinsed and picked over
  • 1 tbsp olive oil or vegetable oil
  • 6-8 oz Andouille sausage, sliced into 1/4-inch rounds (use a good quality, flavorful sausage)
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 2-3 celery stalks, chopped (about 1 cup)
  • 4-6 cloves garlic, minced
  • 6 cups low-sodium chicken or vegetable broth (or water, but broth adds flavor)
• Seasonings:
  • 1 tbsp Cajun or Creole seasoning (adjust to taste and saltiness of your blend)
  • 1 tsp smoked paprika (for extra smokiness)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp black pepper
  • Optional: 1/4 - 1/2 tsp cayenne pepper for heat
  • Salt to taste (add after cooking)
• For the Shrimp (Optional):
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp butter or olive oil
  • 1-2 cloves garlic, minced (optional)
  • Pinch of red pepper flakes (optional)
  • Squeeze of fresh lemon juice
  • Fresh parsley, chopped
• For Serving:
  • Cooked long-grain white rice
  • Chopped green onions
  • Chopped fresh parsley
  • Your favorite hot sauce

Equipment:

• Electric Pressure Cooker (like Instant Pot)
• Separate skillet (if cooking shrimp)

Instructions:

1. Prepare the Beans:

   • Option 1 (Soaked - Recommended for Creamiest Texture): Soak Eye of the Goat beans overnight in plenty of water. Drain and rinse before use. Or, do a quick soak: Cover beans with 2 inches of water in a pot, bring to a boil, boil for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.
   • Option 2 (Unsoaked): Simply rinse the beans well. You will need a longer pressure cooking time.

2. Sauté Aromatics & Sausage:

   • Set your pressure cooker to the "Sauté" function on medium-high heat. Add the oil.
   • Add the sliced Andouille sausage and cook until browned and some fat has rendered, about 4-5 minutes. Use a slotted spoon to remove the sausage and set aside.
   • Add the chopped onion, bell pepper, and celery to the rendered fat in the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
   • Add the minced garlic, Cajun/Creole seasoning, smoked paprika, thyme, black pepper, and optional cayenne. Cook for 1 minute more, stirring constantly, until fragrant. Turn off the "Sauté" function.

3. Combine & Pressure Cook:

   • Add the drained Eye of the Goat beans, cooked sausage, broth (or water), and bay leaves to the pot. Stir everything together, scraping the bottom of the pot to loosen any browned bits. Ensure the beans are mostly covered by liquid. Do not add salt yet.
   • Secure the lid on the pressure cooker. Make sure the steam release valve is set to the "Sealing" position.
   • Select the "Pressure Cook" or "Manual" setting. Cook times are estimates and can vary based on bean age:
     • For Soaked Eye of the Goat Beans: Cook on High Pressure for 12-16 minutes.
     • For Unsoaked Eye of the Goat Beans: Cook on High Pressure for 35-45 minutes.
   • (Note: Eye of the Goat beans cook similarly to kidney beans, but always check for tenderness. If beans aren't tender after cooking, you can reseal and cook for another 5-10 minutes at high pressure).

4. Natural Pressure Release (NPR):

   • Once the cooking time is complete, let the pressure release naturally for at least 15-20 minutes. This helps the beans finish cooking gently and maintain their creamy texture.
   • After 15-20 minutes, carefully perform a quick release to vent any remaining steam.

5. Finish & Thicken the Beans:

   • Carefully open the lid. Remove and discard the bay leaves.
   • Stir the beans. Taste one to check for tenderness.
   • Now, season with salt to your liking. Start with 1 tsp and add more as needed.
   • Eye of the Goat beans become wonderfully creamy. To enhance this, mash some of the beans against the side of the pot with the back of a spoon, or remove about 1 cup of beans and liquid, mash them in a separate bowl, and stir them back in.
   • If the beans seem too thin, use the "Sauté" function (low heat) and simmer for 5-10 minutes, uncovered, stirring occasionally, until desired consistency is reached.

6. Cook the Shrimp (While Beans Rest/Thicken):

   • While the beans rest, heat the butter or oil in a separate skillet over medium-high heat.
   • Add optional minced garlic and red pepper flakes; cook for 30 seconds.
   • Add shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque. Do not overcook.
   • Remove from heat. Squeeze lemon juice over and toss with chopped parsley.

7. Serve:

   • Ladle the smoky Eye of the Goat beans over bowls of hot cooked rice.
   • Top with the freshly cooked shrimp (or stir them into the beans just before serving).
   • Garnish generously with chopped green onions and fresh parsley.
   • Serve with your favorite hot sauce on the side.

Enjoy this flavorful variation using Eye of the Goat beans!