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
PRESSURE-COOKER ANDOUILLE RED BEANS AND RICE
Once my husband's favorite New Orleans takeout closed, I challenged myself to develop a tasty red beans and rice recipe that I could make at home. This pressure-cooker version is hearty and satisfies his Cajun cravings. -Jennifer Schwarzkopf, Oregon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 774mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 9g fiber), Protein 25g 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 COOKER RED BEANS
Pressure Cooker Red Beans are a fast, inexpensive, filling, and flavorful staple meal. It's a Louisiana tradition, but FASTER!
Provided by Beth - Budget Bytes
Time 1h25m
Number Of Ingredients 16
Steps:
- Slice the smoked sausage into medallions. Add the olive oil and sliced sausage to the multi-function pressure cooker or a skillet and sauté the sausage until it is brown on both sides (about 5 minutes). Once the sausage is well browned, remove it from the pot with a slotted spoon.
- While the sausage is browning, finely dice the onion, bell pepper, and celery, and mince the garlic. After removing the sausage, add the onion, bell pepper, celery, and garlic to the pot and continue to sauté for another five minutes, or until the onions are soft and transparent. The moisture from the vegetables should dissolve the browned bits off the bottom of the pot.
- Rinse and sort through the beans to remove any bad beans or debris. Add the beans to the pot along with the cooked sausage, thyme, oregano, paprika, cayenne, some freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, and water. Stir to combine.
- Secure the lid on the pressure cooker and close the vent. Cook on high pressure for 35 minutes (either use the manual button or bean/chili button on the Instant Pot and increase time to 35 minutes), then let the pot naturally release pressure as it cools. Test the beans to make sure they're extremely soft. If they're not soft yet, re-secure the lid, close the vent, and cook for an additional 20 minutes on high power.
- Once the beans are very soft, stir and smash the beans agains the side of the pot with the back of a large spoon until the liquid thickens. Taste and add salt as needed (start with a teaspoon and add more until the flavors pop).
- Add about 1.5 cups of red beans to a bowl, top with 1 cup rice and a sprinkle of sliced green onions.
Nutrition Facts : ServingSize 1 Serving, Calories 520.48 kcal, Carbohydrate 97.42 g, Protein 29.77 g, Fat 11.1 g, Fiber 26.65 g, Sodium 1321.67 mg
INSTANT POT® NOLA RED BEANS AND RICE
This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.
Provided by Diana71
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
- Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
- Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 g
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