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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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
1 hr 15 mins
total:
2 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

125 calories; protein 8.4g 17% DV; carbohydrates 22.8g 7% DV; fat 0.5g 1% DV; cholesterolmg; sodium 470.4mg 19% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2011
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! Read More
(4)