Sunday, February 21, 2010

Red Beans and Rice

Saints in the Superbowl?  The Saints?  This one's easy. I'm having Red Beans and Rice!

I used Smoked Kielbasa for the sausage but authentic Red Beans and Rice contain Andouille sausage, it's your preference.

I made this in the Pressure cooker. If you are cooking traditionally, cook for 1 1/2 hours until beans are tender. The rest of the recipe remains the same.

(Adapted from

Ingredients and Method:

1 pound dried red beans or 2 cans drained and rinsed canned red beans. For dried beans, soak overnight in water
1 pound smoked kielbasa sausage, sliced into 1/4 inch thick pieces

1 yellow onion, finely diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon thyme
2 teaspoons vegetable or olive oil
1/4 teaspoon cayenne pepper
1 quart chicken broth
2 tablespoons parsley
salt and pepper to taste

Scallions and white rice for accompaniment

Add oil to pressure cooker over medium heat. Brown sliced sausage on both sides, approximately 5 minutes per side. Remove and drain on paper towels. Add onion, celery and garlic, and saute for 10 minutes until onion is translucent and celery softens.

Add cumin, thyme and cayenne pepper and saute one minute more. Add chicken broth, beans and sausage.

Cover, turn heat up and bring up to pressure, 15 p.s.i.  Once the cooker begins to steam steadily, turn heat down to low, and let cook for 10 - 15 minutes under pressure. Remove from heat and let cool naturally.

Remove cover and check to make sure the beans are tender. (No need if you used canned beans) If the beans are not done, repressurize and cook for 5 minutes more. Season with salt and pepper.

Serve over freshly cooked rice and garnish with green onions.


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