Thank god for pressure cookers.

I smoked a few pounds of sausage from Johnson’s Boucaniere last night but had to attend to my normal duties during the first half of Fat Tuesday. Now I’ve only got a couple hours before I have to attend and cook for a big house of hungry Mardi Gras revelers.

A task that I could not accomplish without my incredible Swiss pressure cooker.

6 hours of work can be compressed into one hour with this magic cooking machine.

Edited to add: My normal two pound batch of red kidneys had to be upped a bit to three pounds to accommodate the crowd. To achieve tenderness the beans actually need a full 90 minutes at top pressure in a Kuhn Rikon pressure cooker.

I’ll post the full recipe in a couple days.

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