“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.” - by MOTTONCOUTH
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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. Release the pressure according to the manufacturer's instructions before attempting to open the pot. Do not open right away. Serve hot.
Nutrition
Amount Per Serving (10 total)
- Calories
- 125 cal
- 6%
- Fat
- 0.5 g
- < 1%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 extra w..." See moreater for a great, wholesome meal. Next time, I think I'll add chopped greens! Yum!"
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