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 Post subject: Pressure Cooker Red Beans
New postPosted: December 8th, 2017, 10:24 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 2017
Location: Arlington, Texas
Pressure Cooker Red Beans with Andouille Sausage and Frank’s Famous Creole Seasoning
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Serve: 8

"In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Crème, or Red or White beans boiled with a piece of salt pork or ham."
-The Picayune Creole Cookbook 1900
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Recipe adapted from Camellia Beans recipe for red beans.
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Ingredients:

• 2 cups (1 pound) Camellia Brand Red Kidney Beans
• 1 Tablespoon butter
• 3 strips thick-cut bacon, cut into one inch pieces
• 1 pound Andouille Sausage, sliced in 1” pieces
• 2 cups yellow onion, chopped
• 1 cup celery, chopped
• ½ cup bell pepper, chopped
• ½ cup carrots, chopped
• ½ cup green onions, chopped
• 4 sprigs of parsley, finely chopped
• 2 Tablespoons minced garlic
• 1 large smoked ham hock
• - water to cover
• 1 teaspoon ground thyme
• 2 bay leaves, ground
• 1½ teaspoons Frank’s Famous Creole Seasoning or to taste
• 1 Tablespoon Frank’s Red Hot Pepper Sauce
• - hot boiled rice
• - Frank’s Red Hot Pepper Sauce to add at table
• - green onions, chopped (green and white parts) to add at table
• - French bread
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Method If using a Stovetop Pressure Cooker:


1. Rinse and remove any bruised, spotted or broken beans.
2. Cover and soak beans in water for at least 4 hours or overnight.
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Note: To reduce cooking time soak beans overnight in 4 cups water or put 2 cups of beans in a pot, cover with 4 cups water, bring to a boil and cook for 2 minutes; remove from the heat, cover the pot and let stand for 1 hour.
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3. Place pressure cooker on the stove melt the butter directly in the pressure cooker
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Note: Keep the lid off pressure cooker until step 15.
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4. Add the bacon and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes.
5. Add the sausage and cook over medium-high heat, cooked until lightly browned but not crisp
6. When lightly browned, reserve the sausage in a small bowl and set aside.
7. Add the onions to the pot, stir and cook until translucent, about 5 minutes.
8. Reduce heat to medium and add the garlic and cook until fragrant, about 5 minutes;
9. Add the bell pepper, celery and the carrots and cook until translucent, about 5 minutes.
10. Drain the water off the soaked red beans and add the beans to the pressure cooker.
11. Add smoked ham hock.
12. Add just enough fresh water to cover the beans and ham hock.
13. Season with Frank’s Famous Creole Seasoning.
14. Add the bay leaves and the thyme to the pressure cooker.
15. Lock the lid on the pressure cooker.
16. Turn the heat to high and put the nozzle cover atop the nozzle.
17. When cooker comes to full pressure (the nozzle cover will begin to rattle), reduce the heat to low and set a timer for 15 minutes.
18. Allow the cooker to stand off of the heat for 5 minutes, and then carefully dissipate the steam manually using long tongs to gently release the pressure away from you.
19. When the pressure has dissipated, stir in the sausage, put the lid back on the cooker, and let stand for 5 minutes.
20. Serve the beans over rice and garnish with green onions.
21. Pass the French bread and the hot sauce at the table.
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