Spicy Red Beans With Fennel Seed

Spicy Red Beans With Fennel Seed

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"Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice."

Ingredients

2 h servings 125 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
  2. Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.
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I "inherited" a pressure cooker and wasn't sure how to use it. This recipe really helped get me started! Great for high altitude cooking where beans and rice never fully cook. I added rice and e...