My family loves New Orleans–style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Pressure-Cooker Red Beans and Rice
Can you freeze Pressure-Cooker Red Beans and Rice?
Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add water if necessary.
Pressure-Cooker Red Beans and Rice
Prep Time
20 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 3 cups water
- 2 smoked ham hocks (about 1 pound)
- 1 cup dried red beans
- 1 medium onion, chopped
- 1-1/2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 medium tomato, chopped
- 1 medium green pepper, chopped
- 1 teaspoon salt
- 4 cups hot cooked rice
Directions
- Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally.
- Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until chopped pepper is tender, 8-10 minutes. Serve with rice.
Nutrition Facts
1/3 cup bean mixture with 2/3 cup rice: 216 calories, 2g fat (0 saturated fat), 9mg cholesterol, 671mg sodium, 49g carbohydrate (3g sugars, 12g fiber), 12g protein.
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