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.
INSTANT POT® VEGAN RED BEANS AND RICE
All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
- Divide among serving dishes and garnish with parsley.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g
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.
VEGAN RED BEANS AND RICE
I'm a Michigan native, and don't do a lot of creole cooking, but I enjoy french creole food quite a bit. I developed this vegan version of the classic New Orleans recipe for my fiancee. It is a healthier version of the original that nobody will object to. You can add ham or sausage for a more traditional take. Traditionally this dish was made for Monday supper with the left over ham bone from Sunday. It could simmer away on the back of the stove while folks were buisy with the Monday laundry.
Provided by trforprez08
Categories White Rice
Time P1DT3h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the red beans at least 24 hours, longer if you have the time.
- Place the beans in a 4qt pot with a lid. Cover wit the water they have soaked inches Add more water to make about 5 cups.
- Add 2-3 bay leaves to the mixture, bring to a boil. Reduce the heat and simmer until the beans are soft. This can take about 45 minutes depending on the beans.
- Take the diced vegetables and place them in the bottom of a crock pot or stock pot. Add the tyme, salt, pepper and red pepper flakes.
- Take about two cups of the bean liquid out of the pot. Save this liquid.
- Now pour the beans and remaining liquid over the vegetables in the crock pot. Add just enough of the extra liquid to cover the beans and vegetables. You may not have much extra bean liquid after this, but that's OK, just add water if you have to.
- Simmer this mixture for at least two hours, longer if you can. I like to start in the morning and leave the mixture in the crock pot until dinner. If the liquid begins to boil away, add more of the bean liquid or water to keep everything covered.
- Once the vegetables have fallen apart, mash some of the beans against the side of the pot with a wooden spoon. This should thicken the liquid to a gravy consistency.
- Let the mix simmer while you make the rice.
- Make the rice in another pot. Add 1c rice and 2c cold water, a dash of salt, and bring to a boil. Reduce the heat to a low simmer and cook covered, stirring occasionally, until the liquid is gone. Fluff with a fork before serving.
- To serve, put a big helping of rice on a plate. Cover with the red bean mixture. Serve with hot sauce.
- Note: To make a non-vegan version of this recipe just cook a ham bone with the beans. You can also add chopped ham or sausage to the mix, or serve with a porkchop or sausage on the side. You can vary the spices to your taste, but the bay, tyme, bell pepper, onion and celery make the basic flavor of the recipe so don't omit them.
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
VEGAN RED BEANS AND RICE
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.
Provided by Lauren Reese
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 10h25m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
- Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
- Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
- Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
- Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 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
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