- 1 lb. dry red or black beans, soaked
- 1 cup cooked white rice
- 1 onion, diced
- 2 stalks celery, diced
- 1 small green pepper, diced
- 2 cloves garlic, minced
- 1 lb. Tasso ham (smoked pork shoulder)
- 1 piece smoked ham hocks
- 2 tbsp. mild olive oil
- 2 tsp. Cajun seasoning
- 1 tbsp. fresh parsley, finely chopped
- Salt and ground black pepper to taste
Rinse beans under cold running water, drain well and transfer to a mixing bowl. Cover beans with plenty of cold water and soak for at least 8 hours.
Heat olive oil in Magefesa pressure cooker; when the oil is hot enough, sauté minced garlic cloves. Add in onions, pepper and celery; season lightly. Allow to cook for 6 to 8 minutes or until onions look translucent.
Stir in Tasso ham, hocks, drained beans and Cajun seasoning to taste. Add cold water to pot, making sure it covers all the ingredients. Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam.
Reduce heat to medium-low and cook for 20-22 minutes (Practika Plus, Qualix and Athenas models), 24-26 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat and release steam using the natural pressure release system. Open the lid cautiously following the instructions manual. Adjust seasonings and allow to rest before serving.