Here is a popular dish from the southern part of the USA. This is my second crack at it and I had made it once before and posted it on Facebook. However I made it again and took another picture and now I am going to write out the recipe on how I made this dish.
For my many Facebook friends that are waiting with baited breath on when I am going to give them my recipe. I want to say please forgive me and thanks for not losing patience with me.
This can be either made veg or non veg. For the non veg go ahead and just use the 3 dashes of liquid smoke instead of the stock and or 1 kilo or 1 lb of smoked turkey or the zabiha smoked sausages. If you are going to add the 6 zabhiha smoked sausages then you do not need to add the liquid smoke. I used some chicken stock because I had baked some chicken the night before along with the liquid smoke. this is ok and It was about 1/2 cup of stock I had from baking chicken.
This I had sitting on the ready here in my fridge. This is purely optional though. Since I had it on hand, I did not want to see it going to waste and ended up putting it in the red beans itself.
In my mortar and pestle I added 1 pinch each celery seed, black peppercorns and cumin seeds, 1 dried red chili of any type. I used chapotle this time because of its smoky taste and aroma. I ground it in to a coarse powder and set it aside.
I added 1/4 cup of olive oil to pressure cooker. To this I added either 1 onion or shallot or 4 green onions, 1 bell pepper of any color except red, 6 cloves of garlic chopped. Cook really well on high heat until soft. Wash 1 cup of any type of red bean. There are the small red beans or red kidney beans. Add these then the contents from the mortar and pestle, 1 pinch each of basil, thyme and oregano, stir add 2 bay leaves, either the halal smoked sausages or smoked turkey if you are using or add the stock and the liquid smoke like I did.
Also stir then add 1 drop of hot pepper sauce, and or 1 pinch each of red chili powder and paprika. Add either 3 dashes of adobo, seasoned salt or 1 bullion cube, 3 dashes of maggi or knorr aroma, Worcestershire sauce and 6 cups of water. Cook in pressure cooker after button goes up for 30 minutes. Turn heat off let it rest so pressure can escape. If bean is still a little hard, let the pressure build again and let it cook for another 20 minutes.
Turn heat off and let the pressure subside. Beans are nice and soft at this time.
The ending goes like this, you can either wash 2 cups of any type of rice by rinsing until the water is clear. Put it in a codero then add the beans with the juice on to the rice and let it cook with the lid covered with foil under it and let cook for 20 minutes. Turn off and let it sit for 20 then serve or follow this link here.
After this you can also add the beans on top of the plain rice. This is it and I hope you will enjoy this.
