Pan tomaca, or more precisely pa amb tomaquet, is a popular Spanish morning dish that originated in Catalonia. Making preparations is really simple! If you don’t feel like eating it for breakfast, it also tastes great as a starter or as a snack.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 1 (16 ounce) package dry kidney beans
- 1 tablespoon olive oil
- 1 link smoked beef sausage, sliced
- 6 ounces frozen onion, green bell pepper, and celery mix
- 4 cloves garlic, minced
- 1 (32 ounce) carton chicken broth
- 2 teaspoons Cajun seasoning (such as Tony Chachere’s®)
- ¼ teaspoon ground thyme
- 2 bay leaves
- 4 cups cooked rice
Instructions
- Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
- Turn pot on “Saute” mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
- Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
- Place lid on pot, turn valve to “Sealing” and push “Bean” button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
- Serve beans over rice.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 9 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 726 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is fine as frog’s hair…
I usually make red beans on the stove top but I was pressed for time. I soaked these for 2 hours and pressure cooked for 30 minutes. They were still hard and flavorless. I’ll keep my original method. Disappointed, as I thought beans were one of the great successes of the instant pot.
This is delish! The flavor is spot on. I followed the recipe to the T and the beans were still hard. I’ll add 5-10 minutes to the cooking time next time.
This was delicious, and it turnout perfectly. I used a five-bean mixture instead of just red beans since that was all I had. My husband went for thirds. I will definitely be making this again!
Amazing! I used Andouille Sausage to kick it up! Beans were so tender! Will definitely make this one again!
im gunna make dis for fifteen pepole s
We liked this a lot. I did not use the cayenne pepper just the cajin seasoning and a little chipotle. It was plenty spicy.
I’ll make it again.
I followed everything to a t and then beans ended up being a little undercooked.
I was thrilled it was so simple and delicious! I’m new to the instant pot and it gave me a whole new confidence. Yay! Thanks so much from another hungry Ole Miss Rebel!
I added a pinch of salt but otherwise unchanged. Excellent meal!
A first for me making AND eating red beans and rice! I followed some reviewers and made a few changes. I used smoked andouille sausage, fresh veggies (it’s what I had); 1tbsp Tony Chachere’s; 15oz. can of tomato sauce; pressure cooked for 45 minutes. They still turned out a little soupy, but the next day the consistency had thickened up. I have a request to make them again things weekend. A keeper!
This a great base recipe for fabulous red beans and rice with the ease of the Instapot. I combined this recipe with other from this site that uses a traditional stovetop long cook approach (Authentic New Orleans Red Beans and Rice). The combination was fantastic! Changes I made to this recipe included some suggested by others: bacon grease instead of olive oil, added 7.5 oz tomato sauce ( and some extra salt and black pepper because of it ), 1/2 tsp each sage and thyme, 1 TBsp Cajun seasoning ( Tony Cachere’s), 1 lb Polska Kielbasa sausage cut up, a dash of cayenne and 2 smoked ham hocks. I used fresh onion, celery and bell pepper, not frozen, but that probably doesn’t change anything. Remove bay leaves and ham hocks after cooking but be sure to take the little bit of meat off the ham hocks and add back in, really makes a difference! I had to add 15 minutes to the cook time. So worth it. Give this one a try!
I love to cook and experiment with a lot of different methods but beans have always been my nemesis. I mean I cannot cook beans that I fall in love with or that are really edible. I love other peoples beans but mine never come out right. I also have a bit of a pet peeve for reviewers who change everything about a recipe and then rate the one they didn’t make. I did listen to a couple of the reviews though as I like softer beans. I cooked for 45 minutes instead of 30. I used fresh veggies as that’s what I had on hand and I did add 1 tbsp of chili pepper. I also had one small ham hock in the freezer which I threw in. Now I’m sounding like the reviewers I mentioned above. Sorry about that. I don’t think I changed anything enough to change the outcome though. These beans were absolutely AMAZING!!! I think the author really nailed it. These were hands down the best beans I have made in my life. The flavor was spot on. I can’t say enough about it. We will definitely be using this recipe over and over again. Thank you to the author for taking the time to post this recipe.
I made this for the first time tonight. I used fresh beg since didn’t find frozen. It’s good and I know will taste better tomorrow. Only change: I cooked the sausage separate and drained to reduce fat and maintain texture.
This is so delicious! I did make a few changes based on minor preferences and what I had on hand. I soaked my beans overnight. I increased the Cajun seasoning to 1 Tbs. I doubled the meat using Kielbasa. I used fresh veggies including half a celery finely minced, one large onion finely minced, and three large bells chopped. I also used two cans of chicken broth, 29 oz. total instead of the carton. I pressure cooked the entire meal minus rice for thirty minutes and let it naturally release the pressure for one hour. Will definitely make again!
I followed the recipe exactly. The flavor was great, but the beans were crunchy! So disappointed!
I didn’t soak the beans and just added more water and the canned tomato sauce. I cooked it for 1 hr 30 min and it was AMAZING!!! So easy! will make over and over! You can also play around with the meat you have in you freezer…I used a pot roast and it turned out so good!!!
First I made it with Turkey Sausage. I am trying to cut fat. It was Delicious! Next time though, I am going to cut the recipe in half as there are only two of us and this pot made a large amount. I used the half of the red beans we did not eat, and mashed them and made Refried Beans! They were great that way also!
This was fantastic! My husband and I had four nights in a row of this delicious meal. Thanks so much for the recipe.
I set the timer on fire 45 minutes and ended up cooking another 10 minutes. But I started with dry beans. I also added sauteed carrots along with celery. My family who never likes the same things all had 3 bowls worth each.