Once my husband's favorite New Orleans takeout closed, I challenged myself to develop a tasty red beans and rice recipe that I could make at home. This pressure-cooker version is hearty and satisfies his Cajun cravings. —Jennifer Schwarzkopf, Oregon, Wisconsin

Pressure-Cooker Andouille Red Beans and Rice

Can you freeze Pressure-Cooker Andouille Red Beans and Rice?
Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Test Kitchen tips
Pressure-Cooker Andouille Red Beans and Rice
Prep Time
20 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 6 cups water
- 1 pound dried kidney beans
- 1 large onion, chopped
- 1 celery rib, sliced
- 1/2 medium sweet red pepper, chopped
- 1/2 medium green pepper, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 to 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon pepper
- 1 pound fully cooked andouille sausage links, sliced
- Hot cooked rice
- Thinly sliced green onions, optional
Directions
- Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.
- Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions.
Nutrition Facts
1-1/4 cups: 349 calories, 12g fat (4g saturated fat), 74mg cholesterol, 774mg sodium, 40g carbohydrate (3g sugars, 9g fiber), 25g protein.
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