Southern Red Beans Food

LOUISIANA RED BEANS AND RICE

Steps:

• Put dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours, or overnight. Water should come up about 2 inches over the beans.
• When ready to cook, heat 2 tablespoons olive oil in a large dutch oven or a heavy pot set over medium heat.
• Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.
• Remove sausage from pot and set them aside.
• Add butter to the pot and melt.
• Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.
• Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.
• Stir in garlic and cook for 15 seconds.
• Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
• Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
• Drain the soaked beans and rinse; add the beans to the pot, and previously prepared andouille sausage.
• Add bay leaves.
• Increase heat to High and bring mixture to a boil.
• Reduce heat to low; cover and simmer for 1-½ to 2 hours, or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of baked potato.
• When beans are cooked through, remove the bay leaves from the pot and discard.
• Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.
• If mixture is too thick, add up to 1 cup water.
• Taste for salt and seasonings, and adjust accordingly.
• Stir in parsley and green onions and cook for 5 more minutes.
• Remove from heat.
• Serve over cooked rice.

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.