A Tasty Pressure Cooker Version Of The Classic
Who doesn’t like Red Beans and Rice? Nobody, that’s who! That may explain why every Tom, Dick and Mary has a recipe for Red Beans and Rice. So why am I posting yet another recipe for Red Beans and Rice? Because I like Red Beans and Rice, and I like them the way that I make them. So perhaps, you will like them my way as well.
In addition to being a great meal for the cooler weather, it might also be a tasty alternative to chili to serve at your party for “THE BIG GAME”. Myself, I don’t know from no big game. But I do like to think I know from tasty food.
Red Beans and Rice is one of those dishes that no matter what you do, it’s going to be wrong according to everybody else who has ever made Red Beans and Rice. So, if you happen to have an old family recipe that has been handed down for generations, I hope my recipe doesn’t raise too much ire.
I like to use small red beans, but others swear by red kidney beans. You can use either. I prefer the texture of the small red beans.
I also soak the beans overnight. I know it is the latest trend these days to not soak beans, but no matter what “they” say, I don’t think you can get the same creamy consistency without soaking. And who am I to follow trends, anyway? The day that I cook my beans without soaking, will be the day I do it while sporting a man-bun.
You can use either ham hocks or shanks. The package I bought was labeled “shanks” but I am about 99% sure they were actually hocks. I have noticed before that here in SoCal, a lot of people use the terms interchangeably. Though they are not exactly the same thing, you can use either. Or even smoked turkey thighs if you don’t eat pork (in which case you would switch the Andouille to a chicken or turkey version as well).
I made this in my trusty Kuhn Rikon stovetop cooker, but you can use the electric as long as it will fit. Add 5 minutes for the electric. I was using my electric to prepare the rice, so stovetop it was.
I don’t brown the sausage. I know some people can’t imagine not browning the sausage. If you are one of these folks, feel free to brown the sausage if it makes you feel better.
Start by heating some oil on medium-high heat. Sweat a large diced onion, a couple chopped green peppers and a few stalks of chopped celery until they start to soften and the onions are translucent. Add 5 or 6 cloves of pressed garlic and sauté for another minute. Some may frown upon putting the garlic through one of those infernal devices, but I can sometimes be a bit lazy and don’t always feel like mincing it with a knife. It still tastes like garlic once it is cooked, so what’s the harm?
Add in a tablespoon of Creole Seasoning (Tony Chachere’s seems to be the standard and is relatively easy to find), a teaspoon of dried Parsley, a teaspoon of dried Oregano, a teaspoon of dried Thyme and 1/2 a teaspoon of Allspice. Sauté, stirring constantly for a minute or so.
Plop in a package of Andouille sausage, sliced into rounds, about 1/4″ thick. Kielbasa or Smoked Sausage will work in a pinch, but Andouille is what is generally used in the real deal.
Dump in a pound (dry weight) of red beans (or kidney beans).
Pour in a 32-ounce carton of chicken broth, 2 cups of water and 1 tablespoon of Worcestershire sauce.
Place 1 to 1-1/2 pounds of ham hocks or shanks into the broth and toss a couple of bay leaves on top.
Lock the top on the pressure cooker, raise heat to high and bring to high pressure.
When high pressure is reached, lower heat to maintain high pressure and set your timer for 30 minutes. If you are using an electric pressure cooker, such as the Instant Pot, which is the electric that I use, set time for 35 minutes.
Speaking of the Instant Pot, once I get my beans going, I make the rice in the electric pressure cooker. I like Basmati the best for this dish.
When the time is up on the beans, let the pressure come down on its own for 10 minutes, then do a quick release.
Remove the hocks/shanks to a plate and let cool for a few minutes.
Place the beans over medium-high heat and cook for about ten minutes to thicken slightly.
When the hocks are cool enough to handle, discard the bones and skin and chop the meat.
Add the meat into the pot with the beans.
Add salt and pepper, if necessary.
Serve in bowls with a scoop of rice and some sliced green onions or chopped parsley on top.
|Red Beans and Rice|| |
- 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
- Heat oil over medium high heat
- Sweat onions, peppers and celery until they start to soften and the onions are transparent
- Add the garlic and sauté for another minute
- Dump in the creole seasoning, parsley, oregano, thyme and allspice, stirring for another minute
- Add the sausage, beans, chicken stock, water and Worcestershire sauce
- Place ham hocks into the pan
- Toss in the bay leaves
- Lock the top on the pressure cooker
- Turn heat to high until high pressure is reached
- Adjust heat to maintain high pressure and set time for 30 minutes (35 minutes for electric pressure cooker)
- When time is up, let pressure come down on its own for 10 minutes, then do a quick release
- Remove the ham hocks to a board and let cool for a few minutes
- While hocks are cooling, place beans over medium-high heat and let cook for about 10 minutes to reduce liquid a bit.
- When hocks have cooled a little, discard the bones and skin and chop the meat that is left
- Consistency will be a little liquid, but once you mix with the rice it will be just right
- Serve in bowls with a scoop of rice
- Garnish with parsley or green onions