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.