Life Under Pressure: Southern Red Beans & Rice in 35 minutes

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Let me start off telling you, these were the creamiest best red beans that I have ever made!  I have made them on the stove to the tune of 2 hours.  I have made them in a slow cooker to the tune of 8 hours.  But seriously, these pressure cooked ones were AMAZING.

Feel free to vary the meat you use.  I used ham hocks.  Sometimes I use smoked sausage.  You need some sort of smoked meat for the smoky southern flavor.  The ham hocks I used ended up not having much meat at all…actually, I was able to get 2 small pieces of meat.  So, I used the rest of the lunch meat ham (we bought Canadian bacon for sandwiches last week) as well.

Now, for the ingredients:

1 pound of Red Kidney Beans (soaked overnight)
3 Ham Hocks (or 1 pound of Smoked Sausage, browned and fat drained)
1 very large Onion (or for me, I only had medium, so 1 and a half medium onions)
1/2 cup of finely diced celery (I didn’t have any, so that is why you don’t see it in the ingredients)
3-1/2 cups water
1 Tablespoon of granulated garlic
1 teaspoon red pepper flakes (more if you like it spicier)
1 teaspoon of chipotle chili powder
Olive Oil for softening onion and browning the meat
Salt to taste (do this after cooking time is over, so that you know how much seasoning the meat added to the pot)

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Start by browning the meat you are using.  If you decide to use smoked sausage, drain the fat when you are done or your dish will be too greasy.  Add the onion and celery.  Saute until softened.  All of this took about 5 minutes.

Add the remaining ingredients, stir to combine and cook on high pressure for 35 minutes.  If you kidney beans are smaller, you will need less time.  I had REALLY large kidney beans, and 35 minutes was perfect.

Quick release the pressure, smash a half cup of the beans and add them back to thicken the sauce.

Take out the Ham Hocks and shred any meat you can and add back to the pot.

Add salt to taste.  Serve over cooked rice.

I personally like to use this Progressive microwave rice cooker.  It is the one that I bought last year.  I use 10 ounces of water for each scoop of white rice (approx 3/4 cup of white jasmine rice).  1 teaspoon of salt per cup of rice.  I generally make 3 scoops of rice and 30oz of water.  I cook in the microwave for 20 minutes and it is perfect.  I put the rice on to cook after I put the pressure cooker on to cook.  :)  A meal in less than 40 minutes!

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