PRESSURE-COOKER ANDOUILLE RED BEANS AND RICE

Pressure-Cooker Andouille Red Beans and Rice image

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

Previous Next

Ingredients

6 cups water
1 pound dried kidney beans
1 large onion, chopped
1 celery rib, sliced
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon kosher salt
1 teaspoon dried thyme
1 to 2 teaspoons Louisiana-style hot sauce
1/2 teaspoon pepper
1 pound fully cooked andouille sausage links, sliced
Hot cooked rice
Thinly sliced green onions, optional

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.