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.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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,.
  2. 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.
  3. 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.
  4. Serve over hot cooked rice. Garnish with green onion & hot sauce if you'd like.

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