Pressure Cooker Loras Red Beans Rice Food

PRESSURE-COOKER RED BEANS AND RICE

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

PRESSURE-COOKED RED BEANS AND RICE

Steps:

• Heat dressing in electric pressure cooker using the Sauté function. Add celery, peppers, onions and seasoning; cook and stir 2 min.
• Stir in chicken stock, beans and rice; close and lock lid. Using Pressure Cooker function, cook on HIGH 35 min.
• Use Quick Release method to carefully vent steam before opening lid. Add sausage; mix lightly. Cover with lid. Let stand 10 min.

LORA'S RED BEANS & RICE

Steps:

• Place beans in a large bowl; add cool water to cover. Soak overnight., Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in., Cook, covered, on low, until beans are tender, 8-9 hours. Serve with rice.

PRESSURE-COOKER ANDOUILLE RED BEANS AND RICE

Steps:

• Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PRESSURE COOKER RED BEANS AND RICE

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.

RED BEANS & RICE (PRESSURE COOKER)

Steps:

• 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.

NO-SOAK PRESSURE COOKER RICE AND BEANS

Steps:

• Combine rice, beans and 3 cups of water in a metal bowl that will fit inside your pressure cooker, and cover the bowl with aluminum foil, crimping the edges tightly.
• Place the bowl inside the pressue cooker on a rack, and add 1 1/2 cups of additional water to the cooker outside the bowl.
• Put the pressure cooker lid on, close securely, and bring up to pressure.
• Cook for 40 minutes.
• Either allow the pressure to come down on its own, or releive the pressure using the quick-release method (see your pressure cooker's manual).
• Stir thorougly and season to taste.

VEGAN PRESSURE COOKER RED BEANS AND RICE

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.

SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER

Steps:

• In your pressure cooker without the lid, heat the olive oil over medium heat. Sauté the onions, bell pepper, celery, & garlic for about 5 minutes,.
• Add all the other ingredients, then attach pressure cooker lid & seal with rubber sealing ring and rocker weight installed. Heat on high until the rocker begins to oscillate, then adjust heat down until the rocker weight oscillates to a slow rhythm (between 2 & 3 on my electric stove). Cook 45 minutes. Remove pot from heat & allow pressure to release.
• After all pressure has been released, carefully remove the lid. Remove the bay leaves with a slotted spoon. Use a potato masher to partially mash the beans. Stir over medium low heat for five minutes to allow the liquid to thicken, adding additional water if necessary. Taste and adjust seasoning as necessary.
• Serve over hot cooked rice. Garnish with green onion & hot sauce if you'd like.