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When well browned, transfer to a paper towel-lined plate.”,”image”:{“id”:”0765899d120e121dcd2fe182ba31c7ac6a368aba”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:47:41.264-05:00″,”updated_at”:”2017-01-30T18:47:41.264-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34955.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7ae86e2fa56b8f1bc07000aae71923a1fbfa7f4e”,”caption”:”\u003cb\u003eSauté the onions:\u003c/b\u003e Add onions to the insert and season with lots of Tony’s, salt, and black pepper. Sauté until tender, about 5 minutes.”,”image”:{“id”:”7ae86e2fa56b8f1bc07000aae71923a1fbfa7f4e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:45:13.424-05:00″,”updated_at”:”2017-01-30T18:45:13.424-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34958.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”491d28ebb309c75d4cb3842a7b19bb5f47722d4d”,”caption”:”\u003cb\u003eAdd the garlic, celery, and bell pepper:\u003c/b\u003e Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.”,”image”:{“id”:”491d28ebb309c75d4cb3842a7b19bb5f47722d4d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:44:14.715-05:00″,”updated_at”:”2017-01-30T18:44:14.715-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34964.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8fb5db92b3f6282e691acba9d39732e8dda7980c”,”caption”:”\u003cb\u003eAdd the beans and sausage:\u003c/b\u003e Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.”,”image”:{“id”:”8fb5db92b3f6282e691acba9d39732e8dda7980c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:44:21.507-05:00″,”updated_at”:”2017-01-30T18:44:21.507-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34967.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”008565315ad0b557ef6ef6392399f83eeb3f712c”,”caption”:”\u003cb\u003eSeal and pressure cook:\u003c/b\u003e Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.”,”image”:{“id”:”008565315ad0b557ef6ef6392399f83eeb3f712c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:47:19.149-05:00″,”updated_at”:”2017-01-30T18:47:19.149-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34973.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”079c9e42dc02f01db81f891897167696ca433113″,”caption”:”\u003cb\u003eRelease the pressure:\u003c/b\u003e Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness: when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy.”,”image”:{“id”:”079c9e42dc02f01db81f891897167696ca433113″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:45:11.229-05:00″,”updated_at”:”2017-01-30T18:45:11.229-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34979.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”46b7958422b9fb7618c86d8b222c3f649e030fd5″,”caption”:”\u003cb\u003eSeason the beans:\u003c/b\u003e Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with hot sauce.”,”image”:{“id”:”46b7958422b9fb7618c86d8b222c3f649e030fd5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:45:26.707-05:00″,”updated_at”:”2017-01-30T18:45:26.707-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_34992.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5250e5e9cfa23f394ce55ed815b36f1fa5076a9f”,”caption”:”\u003cb\u003eServe over rice:\u003c/b\u003e Serve hot with cooked white rice, the remaining parsley, and more hot sauce.”,”image”:{“id”:”5250e5e9cfa23f394ce55ed815b36f1fa5076a9f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T18:46:42.647-05:00″,”updated_at”:”2017-01-30T18:46:42.647-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTRedBeansRice_35004.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
“Red beans and rice on Monday” is one of the dependable workday cornerstones of New Orleans cuisine, a hearty dish rooted in the city’s 300-year history. Originally an ingenious, low-maintenance way to feed a house on pre-machine laundry day, “red beans and rice” worked its way into classic status through the region’s home, restaurant, and lunchroom menus.
As luck would have it, when I moved to New Orleans in 2001, I was looking for a way to feed a bunch of folks. A new transplant to the city, I had inherited my grandmother’s kitchen table — a hulking, Formica-topped chunk of maple that served as one of the centers of our family’s emotional universe. Two generations of my mama’s family grew up around that table, so filling it once a week with clatter and food seemed like the right thing to do.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/24/how-to-make-red-beans-rice-in-an-electric-pressure-cooker-cooking-lessons-from-the-kitchn/
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