PRESSURE COOKER RED BEANS AND RICE
This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pyam Malik
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort.
Rakiya ColeSoHeartless
[email protected]This dish was a bit too spicy for my taste, but it was still very good.
FLORAGOLD flow
[email protected]This recipe is a keeper!
Cyndi Tremblay
[email protected]5 stars!
Vita La
[email protected]I'll definitely be making this again.
lai mutita
[email protected]Delicious and easy!
Joy Kholofelo
[email protected]This is my new go-to recipe for red beans and rice. It's so simple to make and always turns out perfectly.
Siddique Abubaker
[email protected]I've made red beans and rice before, but never in a pressure cooker. This method was so much faster and easier, and the results were just as good.
Alec Boybuna
[email protected]This was my first time making red beans and rice, and it turned out great thanks to this recipe. I was worried about the cooking time, but the pressure cooker made it so easy.
Sempija Acram
[email protected]I'm not a huge fan of red beans, but this dish was surprisingly good. The pressure cooker really helped to infuse the beans with flavor, and the rice was cooked perfectly.
Anam Md
[email protected]My family loved this pressure cooker red beans and rice. It was a quick and easy meal that was also very affordable. I will definitely be making this again!
Kloo___g
[email protected]This red beans and rice dish cooked in the pressure cooker was a hit! It was so easy to make and turned out delicious. I especially loved the rich and flavorful sauce that coated the beans and rice.