Spicy Red Beans With Fennel Seed

Spicy Red Beans With Fennel Seed

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
FURB
Recipe by  FURB

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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. Release the pressure according to the manufacturer's instructions before attempting to open the pot. Do not open right away. Serve hot.

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Reviews (2)

Rate This Recipe
KimP
4

KimP

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 water for a great, wholesome meal. Next time, I think I'll add chopped greens! Yum!

TT
2

TT

Prep time needs to reflect soaking beans for 60 min. Makes a huge difference skipping that step.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 22.8 g
  • 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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Country Style Green Beans with Red Potatoes

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