Serves 8

1 pound dried red beans (quick soaked)
1 large yellow onion, diced
1 cup diced celery
1 cup chopped green pepper
4 garlic cloves, finely chopped or minced
4 bay leaves
4 tablespoons parsley, chopped
2 teaspoons dried thyme, crushed
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3/4 cup olive oil
3 to 4 cups water
2 to 3 cups cooked rice


  1. Drain the beans, discarding the water, and set them aside in the pressure cooker.
  2. Place the onion, celery, green pepper, garlic, bay leaves, and seasonings in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
  3. Pour the olive oil and vegetables over the beans and let sit at room temperature for 10 to 15 minutes. Add enough of the water to cover the beans.
  4. Close the lid, bring to high pressure and cook for 40 minutes.
  5. Remove the bay leaves and serve the hot beans over the rice.

Approximate Nutritional Information Per Serving
200 calories, 12g protein, 20g carbohydrates, 9g fat, 20g cholesterol, 250mg sodium

Estimated Prep. Time: 5 minutes
Estimated Cooking Time: 55 minutes
Total: 1 hour