Red Beans and Rice
Experience the heart and soul of Southern cuisine with this classic dish. Tender red beans simmered with flavorful smoked sausage create a rich and hearty stew. Served over fluffy white rice and garnished with fresh green onions and a hint of hot sauce, this comforting meal embodies warmth and tradition. Perfect for a cozy family dinner or a gathering with friends, Southern Red Beans and Rice is a true celebration of home-cooked goodness.
Recipe - Frankston #713
Red Beans and Rice
0
Servings8
Cook Time70 Minutes
Calories396
Ingredients
1 lb link smoked sausage
1 Tbs olive oil
1 lb red kidney beans, rinsed and sorted
1 green bell pepper, diced
1 onion, diced
2 stalks celery, diced
5 cloves garlic, minced
2 bay leaves
2 tsp hot sauce
1 to 2 tsp Cajun seasoning
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
5 cups water
Directions
- Slice sausage into 1/4-inch pieces. Set a 6-quart or larger pressure cooker to the BROWN setting. Add oil. Sear sausage slices on both sides until brown. Remove and set aside. Turn pressure cooker off, leaving grease in bottom. Add beans, bell pepper, onion, celery, garlic, bay leaves, hot sauce, Cajun seasoning, thyme, salt and pepper. Pour in the water. Stir to combine so water and seasoning are well-distributed. Add sausage slices to the top. Make sure pot is not filled more than 2/3 full.
- Secure lid of pressure cooker into locked position. Turn regulator knob to PRESSURE. Turn on pressure cooker. Set to PRESSURE COOK on HIGH for 25 minutes.
- After time has elapsed, turn off pressure cooker. Allow pressure to release naturally without turning pressure regulator knob. (This will give the beans a chance to absorb more liquid. It should take about 20 minutes for pressure to release. The floating valve will drop, and you will be able to open the lid.) Open lid; let cool. Remove bay leaves, and serve with cooked rice.
Nutritional Information
Calories: 396, Fat: 19 g (6 g Saturated Fat), Cholesterol: 35 mg, Sodium: 814 mg, Carbohydrates: 39 g, Fiber: 9 g, Protein: 20 g.
0 minutes
Prep Time
70 minutes
Cook Time
8
Servings
396
Calories
Shop Ingredients
Makes 8 servings
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Brookshire's Red Kidney Beans - 16 Ounce
$1.99 was $2.99$0.12/oz
Fresh Bell Pepper, Green - 1 Each
$0.79
Fresh Onion, White - 1.38 Pound
$2.06 avg/ea$1.49/lb
Not Available
Fresh Garlic Bulb - 1 Each
$0.69
McCormick Bay Leaves - 0.12 Ounce
$4.99$41.58/oz
Tabasco Original Red Pepper Sauce - 5 Ounce
$3.99 was $4.19$0.80/oz
Not Available
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Calories: 396, Fat: 19 g (6 g Saturated Fat), Cholesterol: 35 mg, Sodium: 814 mg, Carbohydrates: 39 g, Fiber: 9 g, Protein: 20 g.
Directions
- Slice sausage into 1/4-inch pieces. Set a 6-quart or larger pressure cooker to the BROWN setting. Add oil. Sear sausage slices on both sides until brown. Remove and set aside. Turn pressure cooker off, leaving grease in bottom. Add beans, bell pepper, onion, celery, garlic, bay leaves, hot sauce, Cajun seasoning, thyme, salt and pepper. Pour in the water. Stir to combine so water and seasoning are well-distributed. Add sausage slices to the top. Make sure pot is not filled more than 2/3 full.
- Secure lid of pressure cooker into locked position. Turn regulator knob to PRESSURE. Turn on pressure cooker. Set to PRESSURE COOK on HIGH for 25 minutes.
- After time has elapsed, turn off pressure cooker. Allow pressure to release naturally without turning pressure regulator knob. (This will give the beans a chance to absorb more liquid. It should take about 20 minutes for pressure to release. The floating valve will drop, and you will be able to open the lid.) Open lid; let cool. Remove bay leaves, and serve with cooked rice.