Pressure Cooker Vegan Red Beans
- 1/2 pound red or pink beans, rinsed and stones removed
- water as needed
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon fresh thyme leaves, or to taste
- salt and freshly ground black pepper to taste
- Pour beans and water to cover by 1-inch into pressure cooker pot.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook on High Pressure for 1 minute. Turn steam vent to Venting to quick-release pressure.
- Drain beans and set aside. Rinse and dry inner pot.
- Return inner pot to pressure cooker, select Saute on High, and pour oil into pot.
- Saute onion in hot oil until translucent and softened, 3 to 5 minutes. Add pepper and celery and cook until slightly softened, 1 to 2 minutes more. Add garlic and saute until fragrant, about 30 seconds. Press Cancel to stop Saute program.
- Pour beans back into inner pot and cover with 3 cups water. Stir thyme, salt, and black pepper into bean mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook on High Pressure for 15 minutes. Let pressure release naturally. Stir beans to incorporate remaining liquid, draining off liquid as necessary until desired consistency is reached. Season with thyme, salt, and black pepper.
Saute some seitan sausage with your veggies, cook up some rice, and you've got yourself red beans with rice in this filling dish.
What others are saying
Melissa P says:
Made this with seitan sausage and rice. I’m used to eating traditional red beans and rice from New Orleans, so if you’re looking for a vegan version similar to that.. this is not it. Still, this is pretty good and cooks nicely in the pressure cooker.
Jazzy Brewer says:
I love the holy trinity (peppers, onion, and celery) that was used. Instead of water I used broth to cook the beans in. Not a bad recipe, especially for a meatless version.
Garcia B says:
Not vegan so I did add sausage and ham hocks when cooking. Love the peppers and onion, I would not have thought to use that in my dish.
Erin Hudson says:
I added crushed red pepper some other spices and a Cajun spice blend I picked up from the store. I paired it with grit cakes. It was pretty good, but needed more seasoning.