Lora’s Pressure-Cooker Red Beans & Rice
Total TimePrep: 15 min. + soaking Cook: 30 min.
- 1 package (16 ounces) dried kidney beans (about 2-1/2 cups)
- 2 cups cubed fully cooked ham (about 1 pound)
- 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon hot pepper sauce
- 2 garlic cloves, minced
- 1 teaspoon salt
- Hot cooked rice
- Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water.
- In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.
Test Kitchen tips
Nutrition Facts1 cup bean mixture: 249 calories, 5g fat (1g saturated fat), 43mg cholesterol, 788mg sodium, 31g carbohydrate (2g sugars, 7g fiber), 23g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Jan 6, 2019
We used red beans, quick-soaked in the pressure cooker (2 minutes at pressure, then 10 minutes before releasing the pressure). Wow, this is good.
Feb 6, 2018
Try actual red beans instead of kidney beans. Red beans are a little smaller and, I think, taste a little better in this recipe.
Dec 30, 2017
Having made this recipe, I can say the lack of liquids was probably no mistake (but when to add the beans is definitely missing). I, however, was worried and added tomato sauce and water to be safe. What I ended up with was a watery, soupy mess. After draining most of the liquid, it was still delicious but want to try it to the recipe next time!
Dec 7, 2017
The recipe doesn't tell you to cook the beans.
Oct 15, 2017
Where are the beans added? And no liquid?