Pressure Cooking w/Francois: Red Beans and Rice
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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