Red beans and rice

Difficulty: ★★☆


  • 400 gr. Red beans.
  • 200 gr. Cooked white rice.
  • 1 Onion.
  • 2 Celery stalks.
  • 1 Small green pepper.
  • 2 Garlic cloves.
  • 100 gr. Tasso ham.
  • 1 Piece of smoked ham bone.
  • Mild olive oil.
  • Thyme.
  • Laurel.
  • Cayenne pepper.
  • Chopped fresh parsley.
  • Salt.

Category: First course


Let the beans soak in cold water overnight or for at least 8h. Heat up oil in a Magefesa Super fast pressure cooker. When hot, sauté the Tasso ham for a couple of minutes. Chop the onion, garlic, celery and green pepper into a fine brunoise, add it to the unit and sauté the whole. Season it to taste and spice with bay leaf, cayenne pepper and thyme. Add the drained beans, cover with broth or cold water. Close the pressure cooker and increase the heat to maximum.
When the working valve begins to release steam, reduce heat intensity to minimum. Let it cook for about 18 or 20 min. Once time has elapsed, remove the unit from the heating source and let the pressure fully release before opening the pot -natural release method-. Adjust seasoning and let it rest for a few minutes before serving. Serve accompanied by boiled white rice and sprinkled with parsley.
We can replace the Tasso ham for cured Serrano ham or Iberian type; it can also be served with Andouille sausages. The Creole cuisine is characterized by the use of three basic ingredients which form the starting sauté of most food preparation: onion, celery, and pepper. Sometimes it may complement or be replaced by any of these three ingredients with garlic and parsley. Thyme, bay leaf and pepper or other spices are also present in Creole cuisine.