Post by lew92 on Jul 6, 2017 11:58:04 GMT -5
I grew up in the South...of Minnesota, so was not familiar with this dish, but have always been intrigued by it. Last night, I followed the recipe for it in the Instant Pot cookbook, with just a few changes that I will note here, but will write up the recipe as it is in the book.
The recipe is for super-fast, using canned beans. I used 1/2 lb (about 1 1/2 cup) dry kidney beans and cooked them up with 4 cups of water in the pressure cooker first, then drained and rinsed them and cleaned out the pot to continue with the recipe. I can't eat fresh or cooked-from-fresh peppers, so I used 2 Tbsp. dehydrated ones instead. Rather than chicken broth, I used the broth from the spare ribs that I made earlier in the week, which probably added quite a bit of flavor.
Once all the ingredients of the beans and rice were in the pressure cooker, I put in the trivet and a steamer basket and put ham in the basket so that it would be nicely warmed through. It was from a ham I smoked back in March and we ate some of it and froze the leftovers. This is a meal that will be added to the family favorites!
Super-fast Red Beans and Rice
Serves 4
3 bacon slices, chopped into 1/4 inch pieces
1 onion, chopped
1 bell pepper, chopped
4 garlic cloves, minced
2 large pinches cayenne
1 cup long-grain white rice
2 (15-ounce) cans red kidney beans rinsed and drained
2 cups chicken broth
Kosher salt
Freshly ground black pepper
1. To preheat the Instant Pot, select Saute
2. Once hot, add the bacon and cook until lightly crisp. Remove and set aside.
3. Add the onion and saute for 2 minutes. Add the bell pepper and cook for 2 minutes more. Add the garlic and cook for 1 minute more, until the onion is translucent.
4. Add the cayenne and bacon and stir. Add the rice, beans, and broth and stir. Season with salt and pepper. Secure the lid.
5. Select Manual and cook at high pressure for 5 minutes.
6. Once the cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
The recipe is for super-fast, using canned beans. I used 1/2 lb (about 1 1/2 cup) dry kidney beans and cooked them up with 4 cups of water in the pressure cooker first, then drained and rinsed them and cleaned out the pot to continue with the recipe. I can't eat fresh or cooked-from-fresh peppers, so I used 2 Tbsp. dehydrated ones instead. Rather than chicken broth, I used the broth from the spare ribs that I made earlier in the week, which probably added quite a bit of flavor.
Once all the ingredients of the beans and rice were in the pressure cooker, I put in the trivet and a steamer basket and put ham in the basket so that it would be nicely warmed through. It was from a ham I smoked back in March and we ate some of it and froze the leftovers. This is a meal that will be added to the family favorites!
Super-fast Red Beans and Rice
Serves 4
3 bacon slices, chopped into 1/4 inch pieces
1 onion, chopped
1 bell pepper, chopped
4 garlic cloves, minced
2 large pinches cayenne
1 cup long-grain white rice
2 (15-ounce) cans red kidney beans rinsed and drained
2 cups chicken broth
Kosher salt
Freshly ground black pepper
1. To preheat the Instant Pot, select Saute
2. Once hot, add the bacon and cook until lightly crisp. Remove and set aside.
3. Add the onion and saute for 2 minutes. Add the bell pepper and cook for 2 minutes more. Add the garlic and cook for 1 minute more, until the onion is translucent.
4. Add the cayenne and bacon and stir. Add the rice, beans, and broth and stir. Season with salt and pepper. Secure the lid.
5. Select Manual and cook at high pressure for 5 minutes.
6. Once the cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
