Louisiana Red Beans and Rice is Southern Comfort Food at its best! Best of all, it can easily be made in the Pressure Cooker so not only is it perfectly cooked this way, but its nice and simple to make too!
Portions: 4-5
Ingredients
- 250g Dried Red Kidney Beans
- 200g Smoked Pork Sausage (Matterson or Krakus Kielbasa Slaska) sliced in to 1cm-ish coins
- Vegetable Oil
- 1 medium Diced Onion
- ½ Chopped Green Pepper
- 1½ Chopped Celery Sticks
- 2 Cloves of Garlic
- 1tsp Smoked Paprika
- ½tsp Thyme
- ½tsp Oregano
- ½tsp Black Pepper
- ½tsp Cayenne Pepper
- 1 Bay Leaf
- 1tbsp Worcestershire Sauce (or equivalent)
- 500ml Chicken Stock
- 125ml Water
- Salt (to taste)
- Rice
- Optional: 1tbsp Butter
- Optional: Hot Sauce
Equipment
- Chopping Board
- Knife
- Pressure Cooker
Mise en Place
Photo of all ingredients prepared and equipment lined up ready to go.
Instructions
- Saute the Sliced Smoke Sausage in the Pressure Cooker
- Remove the Sausage and set aside
- Saute the Onion, Celery and Green Pepper
- Add the Garlic and continue to cook for 1 more minute
- Add all the Spices
- All the Dried Red Kidney Beans
- Give it a Good Stir
- Pour in the Chicken Stock and Water
- Add a dash of Worcestershire Sauce (or an equivalent sauce)
- Add the Sausage back to the Pressure Cooker
- Pressure Cook on High for 45 minutes
- Allow at least 15 minutes for a Natural Release
- Cook your Rice (or serve with Crusty Bread as an alternative)
- Mash approximately 1 ladles worth of the Red Kidney Beans against the side of the pot to thicken for the classic New Orleans texture!
- OPTIONAL FINISHES: Stir in some butter and Hot Sauce
Serving Suggestion(s)
Serve with rice or crusty bread.