Spicy Red Beans With Fennel Seed Recipe - Allrecipes.com
Spicy Red Beans With Fennel Seed Recipe
  • READY IN 40 mins

Spicy Red Beans With Fennel Seed

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Jul 17, 2011

I "inherited" a pressure cooker and wasn't sure how to use it. This recipe really helped get me started! Great for high altitude cooking where beans and rice never fully cook. I added rice and extra water for a great, wholesome meal. Next time, I think I'll add chopped greens! Yum!

 
Aug 03, 2012

Prep time needs to reflect soaking beans for 60 min. Makes a huge difference skipping that step.

 

2 Ratings

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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