main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Wednesday, April 12

Pressure-cooked red beans & rice

Onion, chopped
1 large
Bell pepper, green, chopped
Celery, chopped
3 stalks
Garlic, minced
5 cloves
Beans, dried red kidney
1 pound
1 teaspoon
Pepper, freshly ground
1 teaspoon
Hot sauce
2 teaspoons
Thyme, fresh
1 tablespoon
Bay leaves
7 cups
Sausage, chicken Andouille, cut into ½-inch rounds
1 pound
Rice, cooked

Green onions, sliced
Note: This recipe uses an Instant Pot.
  1. Add the onion, celery, garlic, beans, salt, pepper, hot sauce, thyme, bay leaves, and water to the pot. 
  2. Lock the lid, press Beans/Chili, press Adjust to select High pressure, and cook for 28 minutes; use the quick-release method to depressurize. 
  3. Rinse the lid with cold water, and set aside. 
  4. Stir in the sausage, lock the lid, press Manual, and cook for 15 minutes; allow the pressure to release naturally. 
  5. Stir the green onions into the rice, and then serve with the beans and rice.

No comments:

Post a Comment