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
CUBAN RED BEANS
Steps:
- Start by arranging the dried kidney beans on a baking sheet and sorting through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
- Place the beans, ham hock, and 10 cups of water in your instant pot. Press the "pressure cook" function on your instant pot and select 1 hour and 5 minutes. Once the time is up, do a quick release. When the pin in the lid drops down, safely open the lid.
- Remove the pork hock and discard any fat. Heat 2 tbsp of oil in a large pot over medium-high heat. Add the onions and chorizo and cook for 3 minutes. Add the garlic and cook until fragrant. Stir in the sazon, cumin, oregano, sofrito, and tomato sauce. Cook for 1 minute.
- Add the cooked beans and ham hock meat to the pot along with the bay leaf, dry white wine, potatoes, and butternut squash. Cover and cook for 20 minutes or until the potatoes and butternut squash are tender.
- Uncover, season generously with salt and pepper, and cook until the beans thicken. This should take about 10-15 minutes. Enjoy!
Nutrition Facts : Calories 342 kcal, Carbohydrate 46 g, Protein 18 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 408 mg, Fiber 10 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PRESSURE COOKER RED BEANS - CUBAN STYLE
I call these " Ivette's Beans" after my friend who passed this recipe to me . I am new to pressure cooking and these beans are soooo good !! Yum ! All measurements are approximate :-) Enjoy !
Provided by Mom2Danny
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans for 12 hours.
- Add olive oil to pressure cooker and saute the onion, garlic, bell pepper and 3 meats - then add the can of tomato sauce.
- Add beans, potatoes, carrots and seasonings to the pot and add water to cover by 2" or so.
- Put lid on pressure cooker and bring up to pressure then cook for 25 minutes.
- If too watery when done cooking , simmer with lid off pan to thicken up.
Nutrition Facts : Calories 287.4, Fat 11.5, SaturatedFat 3.3, Cholesterol 28, Sodium 988.3, Carbohydrate 31.7, Fiber 4.6, Sugar 5.7, Protein 17.3
SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER
This is an adaptation of a New Orleans style recipe. I've made it vegetarian & adapted it for the pressure cooker. If you're lucky enough to own a pressure cooker it's a great, fast way to cook any dried beans without soaking in less than an hour. In this preparation I intentionally mash the beans because I enjoy a thicker gravy consistency to my red beans. As a warning, I'm a southern girl so I enjoy food with a little kick. If you don't like spicy food, definitely cut the cayenne in this recipe in half.
Provided by marypatlaver
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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