Pressure Cooker Red Beans And Rice

• 3 cups water
• 2 smoked ham hocks (about 1 pound)
• 1 cup dried red beans
• 1 medium onion, chopped
• 1-1/2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 medium tomato, chopped
• 1 medium green pepper, chopped
• 1 teaspoon salt
• 4 cups hot cooked rice

1. Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally.
2. Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice.
3. Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

water, ham hocks, red beans, onion, garlic, ground cumin, tomato, green pepper, salt, rice

Taken from www.tasteofhome.com/recipes/pressure-cooker-red-beans-and-rice/ (may not work)