Last night I had two pressure cookers going at once.
Here’s a shot of the 3.5 liter next to the 5 liter Kuhn Rikon so you can kinda see the difference. You can probably also tell that the one on the left gets used a whole lot more than does the one on the right. The bigger one is still nice and shiny and clean!
For red beans, rinse 1 pound of kidney beans and then soak them in plain water for at least four hours. Drain and place in the pressure cooker with enough water to cover them. Bring the pressure to high, and cook for about 6 minutes. Allow the pressure to release naturally. Remove the lid and add 1 pound of sliced smoked sausage. Add one chopped onion, chopped garlic, chopped bell pepper, a bay leaf or two, 1/2 cup chopped parsley, salt and pepper.
Place the lid back on the pot, bring the pressure up to high, cook for another 6 minutes and allow the pressure to release naturally.
I usually cook dinner early in the day and by the time it’s been sitting for a while in the fridge and then I re-heat it, the juice thickens up. If not, simmer on high til the liquid has cooked down or remove a few of the beans, mash with a fork and add back to the pot to thicken.
I wish I’d taken a picture of this before we ate it because this was some of my best beans and rice ever.
Serve over rice.