Recipe by raquel11882
"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."
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dried red beans, rinsed
1 (1 pound) package
smoked sausage, sliced
Cajun seasoning, or to taste
clove garlic, chopped
green bell pepper, chopped
cold water, or as needed
The beans turned out great. The consistency of the sausage was different but I liked it. MY wife did not. Since making her happy is a priority I am going to add the sausage later. As this was my first pressure cooker experiment, I may have undercooked them initially. I ended up stirring and mashing once the pressure was down and then put them on for another 5 minutes. Next time I will cook for 20 minutes, stir and mash and THEN add sausage, cook for another 20 minutes.
thank you for a great starter recipe...First let me say i have never made Red Beans from scratch that I liked... but i LOVED these.
I did do a little tweaking to my taste...I put 2 cloves garlic, added 1/2# ham chunks which i cooked with the beans (held the sausage until after cooking under pressure)1 Tbsp Worcestershire Sauce 1 tsp thyme 1 chicken bouillon cube and 1 tsp Tabasco Chipotle sauce extra bay leaf.... i did soak my beans about 4 hrs and cooked in pressure cooker for 50 minutes and then another 10 after adding 1/2 # of sausage.... they were so delicious... best i ever had... and i live in South Louisiana.
I loved this. Had nice flavor/kick. I pretty much followed recipe to the letter except I couldn't find 16oz size sausage so used 14oz instead. Only issue I had was the cooking time, had to add another 10-15 minutes as beans were still a little hard. I also served it over rice. Very nice, thank you!
We enjoyed this dish. Easy to make with readily available ingredients. I served it over rice. A nice foray into pressure cooker cooking. I used half the sausage and added some home-grown bacon. I will make this again.
This was so great - my family ate every bit. We put it over plain rice. The only change was that we had to pressure cook for much longer, about 55 minutes. Yum!
Great recipe. I added a little thyme and oregano and 6 cups of water. Also I ended up adding the whole onion and bell pepper so I wouldn't have half lying around. I did find it needed more cooking time. I cooked it for 30 minutes. While it was cooking I browned the sausage. Let it release naturally and then added the sausage and cooked for 10 more minutes. Next time I might go 15 minutes to make them fall apart a little more for a creamier texture. I wasn't in any real hurry, but if you are you could quick release and add more time to your cooking. It turned out great. I think the whole thing took an hour. I also have a regular Wal-Mart stove top pressure cooker and that's the time I used.
Flavor was great, no changes to spices. Used quick soak method to prepare the beans. This was the first time I made red beans and didn't realize I was supposed to mash some of the beans to thicken the base, so I had 3 of 5 cups of liquid remaining after the pressure was released. I used a slotted spoon to remove the beans and the flavor was not affected.
Enjoyed this recipe very much. SOAK THE BEANS! I put them to soak at 7 AM, and I started cooking at 5 PM, and they turned out perfect in 30 minutes. I use a flame tamer whenever I cook rice in the PC, I recommend it if you've had problems burning rice in the past.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Red Beans and Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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