VEGAN PRESSURE COOKER RED BEANS AND RICE
Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.
Provided by Sarah DiGregorio
Categories beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
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, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, 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, 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. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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Youniskhan Youniskhan
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the red beans and rice, and they don't even notice the vegetables!
Joseph Huebert
[email protected]I love the addition of the smoked paprika in this recipe. It gives the dish a really nice smoky flavor.
Zafar Ali
[email protected]This recipe is a great way to use up leftover red beans. I always have a can of red beans in my pantry, and this is a great way to use them up.
regine baldas
[email protected]I made this dish for my family and they all loved it. Even my picky eater seconds!
Md Mithu
[email protected]This recipe is a great way to get your daily dose of beans and rice. It's a healthy and filling meal that's perfect for a busy weeknight.
Miracle Jones
[email protected]I love that this dish is made in a pressure cooker. It's so quick and easy!
Jalil Baloch
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of extra veggies in my fridge, and this is a great way to use them up.
Journee Booker
[email protected]I'm new to vegan cooking and this recipe was a great place to start. It's simple to follow and the dish turned out delicious.
Travis Givens
[email protected]This dish is a great source of protein and fiber. It's also low in fat and calories.
Brenda Akins
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Tochukwu Vanessa
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Revin World
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
DBO PHX
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the red beans and rice, and they didn't even notice the vegetables!
Lilis Sumarni
[email protected]I was looking for a vegan red beans and rice recipe and this one looked promising. I was not disappointed! The dish was delicious and easy to make. I will definitely be making this again.
Chris Hlungwane
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover rice and beans, and it's also a very affordable meal. Plus, it's vegan, so it's a great option for people with dietary restrictions.
melissa kuit
[email protected]This recipe was easy to follow and the dish turned out great. I loved the combination of red beans, rice, and vegetables. It was a hearty and flavorful meal that I'll definitely be making again.
Ryan Lacourse
[email protected]I'm not a vegan, but I decided to give this recipe a try and I was pleasantly surprised. The dish was flavorful and filling, and I didn't miss the meat at all. I'll definitely be making this again!
Aliza Nurhayati
[email protected]This vegan red beans and rice dish was a hit in my household! The flavors were rich and savory, and the texture was perfect. I especially loved the addition of the bell peppers and celery, which added a nice crunch and sweetness to the dish.