Pressure Cooker Andouille Red Beans And Rice Recipes

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PRESSURE COOKER RED BEANS AND RICE



Pressure Cooker Red Beans and Rice image

This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Provided by Sarah DiGregorio

Categories     dinner, beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
  • Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
  • Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

PRESSURE-COOKER RED BEANS AND RICE



Pressure-Cooker Red Beans and Rice image

My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

3 cups water
2 smoked ham hocks (about 1 pound)
1 cup dried red beans
1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 medium tomato, chopped
1 medium green pepper, chopped
1 teaspoon salt
4 cups hot cooked rice

Steps:

  • Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.

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

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.

PRESSURE COOKER RED BEANS AND SAUSAGE



Pressure Cooker Red Beans and Sausage image

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

1 pound dried red beans, rinsed
1 (1 pound) package smoked sausage, sliced
1 bay leaf
2 tablespoons Cajun seasoning, or to taste
½ clove garlic, chopped
½ onion, chopped
1 stalk celery, chopped
½ green bell pepper, chopped
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon ground cumin
5 cups cold water, or as needed

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

PRESSURE COOKER RED BEANS & RICE RECIPE - (4.4/5)



Pressure Cooker Red Beans & Rice Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 12

1 pound dried red beans
1 pound andouille ( we used chorizo )
1 ham hock
2 cloves garlic
2 tablespoons olive oil
1 large onion
1 medium red bell pepper
3 celery stalks
3 tablespoons parsley flakes
1 teaspoon cumin
4 cups chicken stock
3 cups cooked rice

Steps:

  • Brown onion and garlic for 5 minutes. Add remaining ingredients. Place lid on the cooker. Lock lid. Select Stew mode. Cook for 30 min.

INSTANT POT® RED BEANS AND RICE



Instant Pot® Red Beans and Rice image

Very flavorful and simple!

Provided by OleMSRebel

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry kidney beans
1 tablespoon olive oil
1 link smoked beef sausage, sliced
6 ounces frozen onion, green bell pepper, and celery mix
4 cloves garlic, minced
1 (32 ounce) carton chicken broth
2 teaspoons Cajun seasoning (such as Tony Chachere's®)
¼ teaspoon ground thyme
2 bay leaves
4 cups cooked rice

Steps:

  • Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
  • Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
  • Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
  • Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
  • Serve beans over rice.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 59.4 g, Cholesterol 6.4 mg, Fat 4.3 g, Fiber 9.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 725.8 mg, Sugar 1.8 g

RED BEANS & RICE (PRESSURE COOKER)



Red Beans & Rice (Pressure Cooker) image

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.

Provided by dividend

Categories     One Dish Meal

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

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