Red Beans & Rice (Pressure Cooker)

Name: Red Beans & Rice (Pressure Cooker)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon bacon fat; 1 onion, chopped; 1 green pepper, chopped; 2 stalks celery, chopped; 2 garlic cloves, minced; 1/2 teaspoon white pepper; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1 cup dried red beans, unsoaked; 3 1/2 cups ham stock (use Ham Stock (Pressure Cooker) ); 2 bay leaves; 1/2 lb andouille sausage, split in half lengthwise; green onions or flat leaf parsley, to garnish

(2)

Recipe by dividend

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.

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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

tablespoon bacon fat
1

onion, chopped
1

green pepper, chopped
2

stalks celery, chopped
2

garlic cloves, minced
¹⁄₂

teaspoon white pepper
¹⁄₂

teaspoon black pepper
¹⁄₂

teaspoon cayenne
¹⁄₂

teaspoon paprika
¹⁄₂

teaspoon salt
1

cup dried red beans, unsoaked
3 ¹⁄₂

cups ham stock (use Ham Stock (Pressure Cooker))
2

bay leaves
¹⁄₂

lb andouille sausage, split in half lengthwise
green onions or flat leaf parsley, to garnish

DIRECTIONS

Warm the oil and fat in the pressure cooker over medium heat.
Add the onion, pepper, and celery with a big pinch of salt, and sauté for 5 minutes, until the veggies are soft.
Add the garlic, sauté for 2 minutes. Don't let it burn!
Mix the spices together.
Add the spices to the pressure cooker, and stir everything around.
Add the ham stock, beans and bay leaves, and bring to a boil.
Lock on the lid, and bring to pressure over high heat.
Turn the heat down to medium, and cook at pressure for 20 minutes.
Remove from the heat and let the pressure drop.
Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks.
Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure.
Cook at pressure for 10 minutes.
Remove from the heat, let the pressure drop.
Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.