Spicy Red Beans With Fennel Seed recipe

All Recipes Side Dish Beans and Peas

Ingredients

2 cups dry kidney beans
2 teaspoons salt
1 ½ teaspoons fennel seed
½ teaspoon cayenne pepper
freshly ground mixed peppercorns to taste

Nutrition Info

125.4 calories
carbohydrate: 22.8 g
cholesterol: : -
fat: 0.5 g
fiber: 5.7 g
protein: 8.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 470.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.

Recipe Yield

10 servings

Recipe Note

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.

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