Rice And Beans

Vegetarian Louisiana-Style Red Beans and Rice Pressure Cooker

Vegetarian Louisiana-Style Red Beans And Rice Pressure Cooker

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• ¼ cup extra virgin olive oil
• 1 large yellow or white onion, chopped
• 4 cloves garlic (or to taste), minced
• 4 ribs celery, chopped
• 1 medium green bell pepper, seeded and chopped
• 2 cups dried red kidney beans, soaked using the Overnight Method and drained
• 1 (32-ounce) box vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme or 3 sprigs fresh
• 1 teaspoon dried oregano or 1 sprig fresh
• 1 (3-inch) stick cinnamon
• few pinches creole seasoning
• ¼ to ½ teaspoon red pepper flakes, to taste
• 1 tablespoon vegetarian Worcestershire sauce
• 1½ teaspoons liquid smoke or 1 canned chipotle chile in adobo sauce, finely chopped
• sea salt and freshly ground black pepper
• 3 tablespoons chopped fresh flatleaf parsley
• ½ teaspoon to 1 tablespoon Louisiana hot sauce, such as Tabasco or Crystal, plus more for serving
• 4 cups cooked white or brown long-grain rice, for serving
• ½ cup sliced green onions, for garnish

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Stir in the onion and cook, stirring a few times, until it just begins to soften, about 2 minutes
3. Do not let it brown; reduce the heat if necessary
4. Add the garlic and cook 30 seconds
5. Add the celery and green pepper
6. Cook 2 minutes, coating them with the oil
7. Add the drained soaked beans
8. Add the broth and, if necessary, enough water so the liquid is 1 inch above the beans
9. Add the bay leaves, herbs, cinnamon stick, Creole seasoning, red pepper, Worcestershire, and liquid smoke and stir to combine
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 8 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 10 minutes
16. Be careful of the steam as you remove the lid
17. Discard the bay leaves, cinnamon stick, and herb sprigs, if using
18. Taste for salt and pepper
19. Stir in the parsley and hot sauce
20. For an authentic texture, use a large spoon and mash half the beans against the side of the pot or use a hand immersion blender to puree some, leaving the remainder whole
21. Serve ladled over cooked rice sprinkled with the green onions
22. Pass the bottle of hot sauce