Cajun Red Beans And Rice

Recipe Ingredients

1/2 lb	227g / 8oz	Dried red beans - (1 cup)
2 cups	474ml	Water
1 lb	454g / 16oz	Ham hock - (to 1 1/2)
4		Celery ribs - finely chopped
1		Onion - peeled, and (medium)
		Finely chopped
1		Green bell pepper - stemmed, cored,
		And finely chopped
3		Bay leaves
1 teaspoon	5ml	Freshly-ground white pepper
1 teaspoon	5ml	Dried thyme
3/4 teaspoon	3.8ml	Garlic powder
1/2 teaspoon	2.5ml	Cayenne
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Tabasco sauce
1/2 lb	227g / 8oz	Sausage

Recipe Instructions

Wash, sort and soak beans.

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.

Allow ingredients to come to a boil, stirring often. Add ham hock.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Remove ham hock and let cool.

While ham hock is cooling, slice sausage into 1/4-inch pieces and brown in a skillet.

Remove ham from bone. Add sausage and ham to the bean mixture.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Discard bay leaves. Serve over white rice.

This recipe 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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