RED BEANS IN PRESSURE COOKER RECIPES

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SAUSAGE RED BEANS 'N' RICE RECIPE: HOW TO MAKE IT



Sausage Red Beans 'n' Rice Recipe: How to Make It image

This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped green pepper
2 tablespoons onion, chopped
1 garlic clove, minced
1-1/2 teaspoons butter
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
1/8 teaspoon dried oregano
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SLOW COOKER BAKED BEANS RECIPE: HOW TO MAKE IT



Slow Cooker Baked Beans Recipe: How to Make It image

These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 15 minutes

Prep Time 01 hours 15 minutes

Cook Time 03 hours 00 minutes

Yield 16-18 servings.

Number Of Ingredients 9

2 pounds dried navy beans
4 quarts water
2 large onions, chopped
1/2 pound bacon or salt pork, cut into 1/2-inch pieces
1-1/2 cups ketchup
1/2 cup molasses
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon salt

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.

Nutrition Facts : Calories 268 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 729mg sodium, CarbohydrateContent 50g carbohydrate (17g sugars, FiberContent 13g fiber), ProteinContent 13g protein.

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