RECIPES
21
4. Lock the cover in place. Bring to pressure, and cook for 45 minutes.
5. Use quick release to release pressure - DON’T FORGET THE OVEN MITT!
6. When the pressure is released, remove the lid. Place meat on a platter
or cutting board and shred with two forks.
7. Serve on buns with your favorite mustard or bar-b-que sauce.
Serves 4-6
Red Beans and Sausage
1 lb. dried red beans
½ t. black pepper
1 onion, minced
½ t. cayenne pepper
2 cloves garlic, minced
1 t. dried oregano
1 stalk celery, minced
½ t. dried thyme
1 bell pepper, chopped
2 bay leaves
1 ½ t. salt
4 c. water
1 t. paprika
1 lb. smoked sausage, sliced
1. Wash and rinse the beans. Soak as per package instructions for 4 hours
(or overnight if you have time).
2. Drain the beans and add to the pressure cooker pot. Add all ingredients,
except the sausage.
3. Lock the lid in place and bring to pressure for 30 minutes (or 10 minutes
if beans were soaked overnight).
4. Use quick release to release the pressure – DON’T FORGET THE OVEN
MITT!
5. When the pressure is released, remove the lid.
6. At this point you may choose to mash some of the beans for a creamier
texture. Add the sausage and stir.
7. Lock the lid in place and bring to pressure for another 10 minutes.
8. Use natural release to release the pressure. When the pressure is re-
leased, remove the lid.
9. Serve over rice.
Serves 6
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