How To Make Red Beans & Rice in an Electric Pressure Cooker — Cooking Lessons from The Kitchn

February 24, 2017

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“Red beans and rice on Monday” is one of the dependable workday cornerstones of New Orleans cuisine, a hearty dish rooted in the city’s 300-year history. Originally an ingenious, low-maintenance way to feed a house on pre-machine laundry day, “red beans and rice” worked its way into classic status through the region’s home, restaurant, and lunchroom menus.

As luck would have it, when I moved to New Orleans in 2001, I was looking for a way to feed a bunch of folks. A new transplant to the city, I had inherited my grandmother’s kitchen table — a hulking, Formica-topped chunk of maple that served as one of the centers of our family’s emotional universe. Two generations of my mama’s family grew up around that table, so filling it once a week with clatter and food seemed like the right thing to do.

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