Red Beans & Rice (Pressure Cooker)
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
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
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.
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Reviews
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While I did not follow the recipe ingredients exactly (no bell pepper and used celery flakes instead of celery)... I think the instructions for this recipe provides a great foundation for cooking red beans, especially the timing for the pressure cooker! What sausage and spices you use are a matter of personal taste.
Tweaks
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While I did not follow the recipe ingredients exactly (no bell pepper and used celery flakes instead of celery)... I think the instructions for this recipe provides a great foundation for cooking red beans, especially the timing for the pressure cooker! What sausage and spices you use are a matter of personal taste.
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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