Spicy Red Beans With Fennel Seed

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Spicy Red Beans With Fennel Seed
  • 1Yield
  • 10Servings
  • 10 mPrep Time
  • 35 mCook Time
  • 2:0 hReady In



Print Recipe

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

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Nutrients

Calories
125 calories
0.5 g fat
22.8 g carbohydrates
8.4 g protein
0 mg cholesterol
470 mg sodium




Step by step method

  • 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.




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