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Spicy Red Beans With Fennel Seed

By: MOTTONCOUTH  
"Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice."

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Prep Time:
5 Min
Cook Time:
35 Min
Ready In:
40 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 cups dry kidney beans
  • 2 teaspoons salt
  • 1 1/2 teaspoons fennel seed
  • 1/2 teaspoon cayenne pepper
  • freshly ground mixed peppercorns to taste

Directions

  1. Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
  2. Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Release the pressure according to the manufacturer's instructions before attempting to open the pot. Do not open right away. Serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 125 | Total Fat: 0.5g | Cholesterol: 0mg

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