Spicy Red Beans With Fennel Seed

Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.

Original recipe makes 10 servings


2 cups dry kidney beans
2 teaspoons salt
1 1/2 teaspoons fennel seed
1/2 teaspoon cayenne pepper
freshly ground mixed peppercorns to taste

  • PREP

    5 mins

  • COOK

    35 mins


    40 mins


  1. Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
  2. Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Release the pressure according to the manufacturer’s instructions before attempting to open the pot. Do not open right away. Serve hot.


Calories: 125 kcal
Carbohydrates: 22.8 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 5.7 g
Protein: 8.4 g
Sodium: 470 mg