Red Beans and Rice Pressure Cooker

• Gluten free

• Meat

  • 1 1/2 lbs Ham

• Produce

  • 2 Bay leaves
  • 2 Celery stalks
  • 3 Garlic cloves
  • 1 lb Kidney beans, dry red
  • 1 Onion
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 Pepper
  • 1 tsp Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 5 1/2 cups Water

Found on theblackpeppercorn.com

Ingredients

• 2 tbsp oil
• 1 onion, diced
• 1 pepper, diced
• 2-3 celery stalks, chopped
• 3 garlic cloves, minced
• 1½ pounds ham, smoked sausage, tasso, cut into cubes
• 1 pound dry red kidney beans
• 5½ cups water
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp cayenne pepper (or more if you want it spicier)
• ½ tsp dried thyme
• 2 bay leaves

Directions

• Heat oil on medium high and add onion, pepper and celery. Cook until they start to get tender, about 5 minutes.
• Add garlic and chopped meat and cook for another 3-4 minutes, stirring often.
• Rinse the kidney beans and drain.
• Add all the ingredients (except the rice) to the pressure cooker. Close the lid and the vent.
• Set the pressure cooker to high and select 60 minutes cooking time.
• After the 50 minutes, let the pressure cooker release the pressure naturally. It should take 10-15 minutes.
• Remove the lid and use a wooden spoon or potato masher to mash about ⅓-1/2 of the beans.
• Stir thoroughly and the mashed beans should thicken the broth into a nice creamy gravy.
• Serve with rice.