Pressure-Cooker Red Beans and Rice

Name: Pressure-Cooker Red Beans and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings.
Cuisine: North America, Cajun
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

TOTAL TIME: Prep: 20 min. Cook: 45 min. + releasing YIELD: 6 servings.

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

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

1. 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.
2. 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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