Pressure Cooking w/Francois: Red Beans and Rice

Published: 01 January 1970
on channel: Mobile Public Library

Red Beans and Rice

Ingredients

1 lb. Andouille sausage sliced

4 tbsp olive oil

5-6 garlic cloves minced

1 medium yellow onion, chopped

3 celery stalks, chopped

1 greenbell pepper, diced

1 bunch green onions , chopped

1 pound dried small red beans

1 ham hock (optional ham hock)

4 cups chicken broth

1 cup water

1/2 to 1 teasp. kosher salt

1 teaspoon black pepper

2 teaspoon cajun or creole seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 bay leaves

1 teaspoon hot sauce

1/4 cup chopped freah parsley

2 tbsp butter

Cooked long grain white rice

Instructions

· Rinse beans and set aside

· Saute sausages in cooker until browned on both sides. Remove from pot

· Add remaining oil and saute onions until soft add garlic, celery, bell pepper and half of green oniions and saute for about 5 minutes.

· Deglaze with 1/2 cup of broth

· Add dried beans, pepper, cajun seasoning, thyme, oregano and bay leaves Add ham hock, chicken broth and water.

· Scrape up any bits on the bottom

· Cook on high pressure for 55 minutes.

· Do a 15 minute natural release then do a quick release of pressure

· Remove bay leaves and ham hock. chop up ham hock into bite size pieces

· Remove 1 1/2 cups of beans and process in food processor.

· Then add back to pot with cook sausage, hot sauce and parsley.

· Let cook on simmer for 5 to 15 minutes Stir in butter until melted.

· Taste and adjust seasoning as needed.

· Add 1 cup of water or broth if too thick.

· Beans should be soupy and soft.

· Serve with rice and chopped green onion

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