Red Beans and Rice
Cuisine: Cajun-Creole
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
A creamy, meaty version of the New Orleans classic
  • 2 tablespoons oil
  • 1 large onion, diced
  • 3 ribs celery, small chop
  • 2 bell peppers, small chop
  • 5-6 cloves garlic, pressed
  • 1 bag (16 ounces) small red beans, soaked overnight (you can sub kidney beans)
  • 12 ounces Andouille sausage (you can sub Kielbasa), sliced into rounds
  • 1-1.5 pounds ham shank or hocks
  • 1 tablespoon creole seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon allspice
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 carton (32 ounces) chicken broth
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • Cooked rice, for serving
  1. Heat oil over medium high heat
  2. Sweat onions, peppers and celery until they start to soften and the onions are transparent
  3. Add the garlic and sauté for another minute
  4. Dump in the creole seasoning, parsley, oregano, thyme and allspice, stirring for another minute
  5. Add the sausage, beans, chicken stock, water and Worcestershire sauce
  6. Place ham hocks into the pan
  7. Toss in the bay leaves
  8. Lock the top on the pressure cooker
  9. Turn heat to high until high pressure is reached
  10. Adjust heat to maintain high pressure and set time for 30 minutes (35 minutes for electric pressure cooker)
  11. When time is up, let pressure come down on its own for 10 minutes, then do a quick release
  12. Remove the ham hocks to a board and let cool for a few minutes
  13. While hocks are cooling, place beans over medium-high heat and let cook for about 10 minutes to reduce liquid a bit.
  14. When hocks have cooled a little, discard the bones and skin and chop the meat that is left
  15. Consistency will be a little liquid, but once you mix with the rice it will be just right
  16. Serve in bowls with a scoop of rice
  17. Garnish with parsley or green onions
Recipe by Pressure Cooker Convert at