Under Pressure: Red Beans and Rice

After the success of the beef stew from Monday, yesterday Chris and I decided that red beans and rice sounded like great snow-day food. We didn’t quite have the everything we needed for it, but we improvised.

Pressure Cooker Red Beans and Rice

1 lb dried kidney beans (we were about 1/4 cup shy, but we had some mixed dried chili beans that we threw in)
2 tsp lard
1 tbsp butter
1 medium white onion, chopped
1 medium green bell pepper, chopped
3 stalks of celery, chopped
2 cloves of garlic, minced
12 oz sausage
2 tbsp cajun seasoning (to taste-we usually use at least 3)
Salt and Pepper


Wash and sort beans, and add them to the pressure cooker with 8 cups of water. Cover, bring up to pressure and let cook 3-4 minutes. Release pressure, drain beans and set aside. This is in place of the overnight soak, or even the quick soak. Dry out pressure cooker, add lard and butter, then add the trinity (onion, celery and pepper). Saute down until the onions start to go translucent, then add garlic and spice. Saute a minute. Dice sausage (we only had summer sausage and some Hungarian paprika sausage, so that’s what we used, but obviously an andouille would be preferable). Add sausage and let saute. Add beans and water to barely cover, and lid the pressure cooker. Bring to pressure and let cook 20 minutes. At this point we released pressure, checked the bean doneness, added a bay leaf, if desired, and adjusted seasoning. The beans were done, but we like them really broken down so back under pressure for about 8 minutes. While this was finishing, we had rice going in the rice cooker.
Release the pressure, adjust seasoning one more time, and serve over rice.

If you’re like me, a good dash of hot sauce is a welcome addition to red beans.

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