PRESSURE-COOKER RED BEANS AND RICE
My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.
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.
PRESSURE-COOKED RED BEANS AND RICE
Keep it classic with our Pressure-Cooked Red Beans and Rice. Creole seasoning helps give these Pressure-Cooked Red Beans and Rice their great flavor.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 20 g
RED BEANS & RICE (PRESSURE COOKER)
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.
Provided by dividend
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 264.1, Fat 19.3, SaturatedFat 6, Cholesterol 32.4, Sodium 996.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2.8, Protein 13.7
PRESSURE COOKER RED BEANS AND SAUSAGE
I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.
Provided by raquel11882
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
- Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 16 g, Cholesterol 38.6 mg, Fat 18.4 g, Fiber 5.2 g, Protein 17 g, SaturatedFat 6.5 g, Sodium 1510.8 mg, Sugar 3 g
NO-SOAK PRESSURE COOKER RICE AND BEANS
If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up by stirring in some olive oil and a few dashes of Tabasco, or some sesame oil and soy sauce, or some recaito, or whatever you like. I've used black beans instead of kidney beans, and once made this with azuki beans and brown glutinous rice, all with equal success. Using a small metal bowl covered with aluminum foil inside your pressure cooker is recommended to prevent the foam that is produced by the cooking rice and beans from blocking the vent tube, which could be very, very bad. If you're tempted to forgo this saftey precaution, I urge you to check your owner's manual for recommendations on cooking rice and beans. Me, I'm lazy, and like having the bowl with its foil cover ready for storing leftovers.
Provided by Podkayne
Categories Brown Rice
Time 1h10m
Yield 4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 248.6, Fat 1.6, SaturatedFat 0.3, Sodium 11.3, Carbohydrate 49.8, Fiber 5.1, Sugar 0.9, Protein 8.8
LORA'S PRESSURE-COOKER RED BEANS & RICE
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! -Carol Simms, Madison, Mississippi
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water., In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.
Nutrition Facts : Calories 249 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges
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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