Spicy Red Beans With Fennel Seed |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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. Ingredients:
2 cups dry kidney beans |
2 teaspoons salt |
1 1/2 teaspoons fennel seed |
1/2 teaspoon cayenne pepper |
freshly ground mixed peppercorns to taste |
Directions:
1. 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.
2. 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. Release the pressure according to the manufacturer's instructions before attempting to open the pot. Do not open right away. Serve hot.
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