Best Pressure Cooker Loras Red Beans Rice Recipes

Red Beans & Rice (Pressure Cooker) image

Provided by dividend

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon bacon fat
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1 cup dried red beans, unsoaked
3 1/2 cups ham stock (use Ham Stock (Pressure Cooker))
2 bay leaves
1/2 lb andouille sausage, split in half lengthwise
green onions or flat leaf parsley, to garnish

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

Southern Red Beans & Rice for the Pressure Cooker image

Provided by marypatlaver

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 1/2 cups onions, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
3 tablespoons garlic, chopped
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 lb dried red kidney beans, sorted
7 cups water

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.