SPICY RED BEANS WITH FENNEL SEED
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.
Provided by FURB
Categories Side Dish Beans and Peas
Time 2h
Yield 10
Number Of Ingredients 5
Steps:
- 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.
- 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. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cinder Wonders
w91@gmail.comThis recipe is a waste of time and ingredients. I wouldn't recommend it to anyone.
kasim ahmed
kasima7@yahoo.comI followed the recipe exactly, but my dish didn't turn out as good as the picture. I'm not sure what I did wrong.
R .K Kohli
kohlir94@hotmail.comThis dish was a bit bland for my taste. I'll add more spices next time.
Nilu Abd
nilu-abd@hotmail.comThe beans were a bit undercooked for my liking. I'll cook them for a few extra minutes next time.
Rayyan Zubaidi
r_z43@hotmail.comThis recipe is a bit too spicy for my taste. Next time, I'll use less cayenne pepper.
Kendall Williams
williams-kendall57@hotmail.comI'm not a fan of fennel, so I omitted it from the recipe. The dish was still very flavorful and delicious.
Kevin William
kw13@yahoo.comThis dish is a great way to use up leftover beans. I always have a can or two of red beans in my pantry, so this is a go-to recipe for me.
ONYIA STANLEY IKECHUKWU
onyia13@yahoo.comI love how versatile this recipe is. I've made it with different types of beans and vegetables, and it always turns out great.
Niamat khan
kn@yahoo.comThis recipe was easy to follow and the results were amazing! I will definitely be making this again.
Kali Porter
kp@yahoo.comI'm not a huge fan of spicy food, but this dish was just the right amount of heat for me. The red beans were also very creamy and flavorful.
Chimezie Abraham
abraham.c7@yahoo.comI made this recipe for my family and they loved it! The fennel seed added a nice touch of flavor that we all enjoyed.
MD: MIRAj SHAIKH
s-m@yahoo.comThis dish was absolutely delicious! The combination of flavors was perfect, and the red beans were cooked to perfection. I will definitely be making this again!