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Lora’s Pressure-Cooker Red Beans & Rice

My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
  • Total Time
    Prep: 15 min. + soaking Cook: 30 min.
  • Makes
    10 servings

Ingredients

  • 1 pound dried kidney beans (about 2-1/2 cups)
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon hot pepper sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • Hot cooked rice

Directions

  • Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water.
  • In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.

Test Kitchen tips
  • Use smoked turkey sausage in place of andouille.
  • Nutrition Facts
    1 cup bean mixture: 249 calories, 5g fat (1g saturated fat), 43mg cholesterol, 788mg sodium, 31g carbohydrate (2g sugars, 7g fiber), 23g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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