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Camellia Brand
Pressure Cooker Red Beans with Tasso and Cajun Spices Recipe

Pressure Cooker Red Beans with Tasso and Cajun Spice

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Ingredients:

  • 1 (1-pound) package Camellia Brand Red Kidney Beans
  • 8 ounces smoked Cajun tasso, chopped
  • 2 large onions, chopped
  • 1 rib celery, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 3 tablespoons olive oil
  • Cajun seasoning to taste
  • Water
  • Green onions, chopped (green and white parts)
  • Hot cooked rice
  • French bread
  • Hot sauce
Total time:
4 hours, 40 minutes
Prep time:
4 hours, 15 minutes
Cook time:
25 minutes
Yield:
8

Directions:

If using an Electric Pressure Cooker:

  1. Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
  2. Heat the oil in a large heavy pot for this step. Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
  3. Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Transfer the mixture from the pot to the pressure cooker.
  4. Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
  5. Lock the lid on the pressure cooker. Set it to high pressure according to manufacturer's instructions and cook for 15 minutes.
  6. Follow the manufacturer's instructions for allowing the pressure to dissipate. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
  7. Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

If using a Stovetop Pressure Cooker:

  1. Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
  2. Heat the oil directly in the pressure cooker (keep the lid off pressure cooker until step 5). Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
  3. Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Place pressure cooker directly on the stove.
  4. Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
  5. Lock the lid on the pressure cooker. Turn the heat to high and put the nozzle cover atop the nozzle. When cooker comes to full pressure (the nozzle cover will begin to rattle), reduce the heat to low and set a timer for 15 minutes.
  6. Allow the cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually using long tongs to gently release the pressure away from you. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
  7. Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.