Recipes

Cajun Red Beans & Rice
1. Wash, sort and soak beans, see pages 33
and 34 for soaking methods.
2. In a 4-quart or larger pressure cooker, add
soaked, drained beans, water, celery, onion,
green bell pepper, bay leaves, white pepper,
dried thyme, garlic powder, cayenne, black
pepper and Tabasco sauce.
3. Allow ingredients to come to a boil, stirring
often.
4. Add ham hock.
5. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10
minutes.
6. Remove from heat and use Natural Release
Method, see page 10.
7. Remove ham hock and let cool.
8. While ham hock is cooling, slice sausage into
1/4-inch pieces and brown in a skillet.
9. Remove ham from bone.
10. Add sausage and ham to the bean mixture.
11. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10
minutes.
12. Remove from heat and use Natural Release
Method, see page 10.
13. Discard bay leaves.
14. Serve over white rice.*
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
300 calories / 19g protein / 37g carbohydrates / 8g fat
5g dietary fiber / 32mg cholesterol / 879mg sodium
1
/2 pound (1 cup) dried
red beans
2 cups water
1
1
/2 -2pound ham hock
4 celery ribs, finely
chopped
1 medium onion,
peeled and finely
chopped
1 green bell pepper,
stemmed, cored
and finely chopped
3 bay leaves
1 teaspoon white
pepper
1 teaspoon dried
thyme
3
/4 teaspoon garlic
powder
1
/2 teaspoon cayenne
1
/4 teaspoon black
pepper
1
1
/
2 teaspoons Tabasco
sauce
1
/2 pound sausage
*See “Preparing Rice,”
following page.
40