Pressure Cooker Red Beans and Rice
Adapted from Cooks Illustrated, Alton Brown, and for a pressure cooker.
- 1 pound small red beans (about 2 cups), rinsed and picked over
- 4 slices bacon (about 4 ounces), chopped fine
- 1 medium onion, chopped fine (about 1 cup)
- 1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
- 1 celery rib, chopped fine (about 1/2 cup)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- Ground black pepper
- 4 cups low-sodium chicken broth
- 12oz pickled pork (see alton brown’s recipe)
- 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note)
- Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container.
- Add beans and soak at room temperature for at least 8 hours and up to 24 hours.
- Drain and rinse well.
- Heat bacon in pressure cooker set to high, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes.
- Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes.
- Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds.
- Stir in beans, pickled pork, and broth.
- Set pressure cooker to 20 minutes on high. Allow pressure to release for 20 minutes naturally, then release the rest.
- Set pressure cooker to saute low and bring to a boil.
- Add andouille and cook for about a half hour, stirring occasionally, until beans are thick and creamy.
- Serve on rice (cook it first)