louisiana red beans (recipe, vegan, pressure cooker)

[Guest guest]

One thing I've learned about pressure cooking is that if you don't want

your vegetables to disappear, cut 'em big! Here, I cut half the in a

smaller dice and half in a larger dice. The green pepper I cut in a

3/4 " dice. That left me with green pepper and some onions still in

shape when it was done. We ate this over hulled barley, also pressure

cooked, and with a cooked, sliced Boca sausage thrown in at the end.

 

I'd never had hulled barley before and found myself with a fork eating

it out of the bowl while the beans cooked. Just seasoned with a little

salt it was really good. Much more flavor than pearl barley.

 

Laura

 

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Louisiana Red Beans

 

 

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried red kidney beans -- picked over and

rinsed, soaked overnight in ample water to cover or speed soaked

1 tablespoon olive oil

1 tablespoon garlic -- coarsely chopped

1 1/2 cups onions -- coarsely chopped

2 cups boiling water -- to 3 cups

1 large red or green bell pepper -- seeded and diced

2 teaspoons dried oregano leaves

1/2 teaspoon dried thyme

1 teaspoon dried sage

2 large bay leaves

1/4 teaspoon crushed red pepper flakes or a generous pinch

of cayenne

1/2 cup scallions -- thinly sliced

2 tablespoons apple cider or balsamic vinegar -- to 4

teaspoons

salt and freshly ground pepper to taste

liquid smoke flavoring (optional) -- to taste

tabasco sauce -- to taste

 

Drain and rinse the beans. Set aside.

 

Heat the oil in the cooker. Cook the garlic over medium-high heat,

stirring constantly, until lightly browned. Immediately add the onions

and continue to cook, stirring frequently, for 1 minute. Add the

reserved beans and just enough water to cover (stand back to avoid

sputtering oil). Stir in the bell pepper, oregano, thyme, sage, bay

leaves, and red pepper flakes (if using).

 

Lock the lid in place. Over high heat, bring to high pressure. Lower

the heat just enough to maintain high pressure and cook for 12 minutes.

Allow the pressure to come down naturally (preferred) or use a

quick-release method. Remove the lid, tilting it away from you to allow

any excess steam to escape. If the beans are not quite tender, replace

(but do not lock) the lid and simmer until they are done.

 

Remove the bay leaves. Stir in the scallion greens and the vinegar,

salt and pepper, and liquid smoke (if using) to taste. Serve over a

mound of steamed brown or white rice, and pass the Tabasco on the side.

 

Recipe By: Lorna Sass

Source: " Great Vegetarian Cooking Under Pressure "

Copyright: " 1994 "

Start to Finish Time: " 0:30 "