Twinkle’s Kitchen | Red Beans and Rice

By Twinkle VanWinkle, LIN Lifestyle Expert

Southern, Cajun and low country cooking can bring many delicious flavors to the table. Patrick Tolbert, Louisiana native, shares his take on Red Beans and Rice, simmered together from his family recipe and the famous  Dooky Chase Restaurant in New Orleans.

From Patrick – “The key to this dish is the level of spice. You’ll see the recipe does not call for any additional spice; some folks like to mix in their own Tabasco at the table to adjust to their preferred level of spiciness. I prefer to use Cajun andouille sausage in the dish because it raises the spice level from the get go.”

Pressure Cooker Red Beans & Rice

Ingredients:

  • 2 Tbs. vegetable oil
  • 1 lb. smoked sausage, cut into 1/2-inch slices
  • 1 lb. smoked ham, cut into 1/2-inch cubes
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 quarts water
  • 1 lb. red kidney beans
  • 1 bay leaf
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • Steamed white rice for serving
  • Hot sauce for serving

How-To:

Warm oil in pressure cooker over medium-high heat. Add sausage and ham and cook until browned, 5 to 10 minutes. Using a slotted spoon, transfer the sausage and ham to a plate.

Add the onion to the pan and cook in residual oil and fat from meat, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add the garlic and cook for 30 seconds. Stir the pot to scrape up the browned bits from the bottom.

Add the water, beans, bay leaf, parsley, thyme, salt, pepper, sausage and ham to the pressure cooker and stir to combine. Cover and cook until the beans are soft, about 33 minutes. Release the pressure according to the manufacturer’s instructions (Avoid the quick release method as this makes the beans mushy).

Remove the bay leaf and discard. Using the back of a spoon, mash some of the beans against the side of the cooker and stir to thicken the broth. Serve in individual bowls over rice. Garnish with a few drops of hot sauce. Serves 8 to 10.

Thanks to Patrick Tolbert for sharing this delicious recipe.

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Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.

Find out more on TwinkleVanWinkle.com or  Foodspotting, Tumblr and Twitter.  by Twinkle VanWinkle

 

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