Louisiana Red Beans and Rice

Using a pressure cooker really speeds up cooking beans, making cooking dried beans practical even for busy people.

1 large onion, diced

4 stalks celery, diced

4 cloves garlic chopped

2 links Andouille or chorizo sausage, sliced

1 tbsp fresh rosemary, chopped

1 tsp fresh thyme leaves, chopped

dash crushed red pepper flakes

1 smoked ham hock

1 lb dried pink beans

6 cups water

1 tsp sweet paprika

1 tsp smokey Spanish paprika, Pimenton

1/2 tsp salt

1-1/2 cup rice (whichever is your favorite)

Sauté the onion and celery with a dash of olive oil in a pressure cooker.  Cook for about 5 minutes and add the sausage.  Cook another 5 minutes and add the garlic, rosemary, thyme and red pepper flakes.  

Add the beans, water, ham hock and paprikas to the pressure cooker and bring to a gentle boil. Cover the pressure cooker and bring to high pressure.  Simmer on high pressure for 30 minutes.  Turn off heat and allow to depressurize naturally, about 10-15 minutes. Don't depressurize under cold water, as this will likely make the beans explode making the dish very mushy.

Meanwhile, cook rice according to package directions.

Stir in salt and season with black pepper to taste.  Beans should be soft and the dish should have a rich gravy. If necessary, cook longer until beans are fully cooked through (some older beans might need longer cooking). Adjust gravy with water if necessary.

Remove ham hock and break off any pieces of meat.  Return meat to beans and stir.

Serve beans in a bowl accompanied by rice.