Bean magic Pressure Cooker
Black Eyed Peas
Black Eyed Peas & Ham Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried Black Eyed Peas, rinsed and drained 10 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together beans, ham, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 55 minutes (or manually set for high pressure, 55 minutes), then do a natural pressure release after 15 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. |
Cowboy Beans
Cowboy Beans ![]() Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Pinto Beans, rinsed and drained 1 12 oz. bottle Cajun BBQ Wing Sauce 10 Cups water 1 lb ground breakfast sausage (or ground pork) 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish Directions: In a 6 quart or larger slow cooker, add sausage to the water and mash it up until it's in small pieces (I like to use a disposable glove and do it by hand, but a fork will do the trick, too), then add the beans, BBQ Wing Sauce, and Bean Magic Seasoning. Cook on “Bean” setting for 65 minutes (or manually set for high pressure, 65 minutes), then do a natural pressure release after 15 minutes. Stir well. Sprinkle the green onions over the top of the beans. |
Field Peas
Field Peas & Ham Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried field peas, rinsed and drained 10 1/2 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together peas, ham, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 50 minutes (or manually set for high pressure, 50 minutes), then do a natural pressure release after 15 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. |
Big Butter Beans & Ham
Big Butter Beans & Ham Ingredients: ![]() 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried large butter beans (limas), rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together beans, ham, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 65 minutes (or manually set for high pressure, 65 minutes), then do a natural pressure release after 15 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. To order Creative Cajun Cooking's Bean Magic Mix, click here! |
Baby Lima Beans & Bacon
Baby Limas & Bacon Ingredients: ![]() 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried Baby Limas, rinsed and drained 11 Cups water 8 oz of cooked bacon bits 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together peas, bacon, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 50 minutes (or manually set for high pressure, 50 minutes), then do a natural pressure release after 15 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. |
Lady Cream Peas
Lady Cream Peas & Ham Ingredients: ![]() 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried Lady Cream Peas, rinsed and drained 10 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish When using Smoked Sausage, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together peas, ham, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 45 minutes (or manually set for high pressure, 45 minutes), then do a natural pressure release after 15 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. To order Creative Cajun Cooking's Bean Magic Mix, click here! ![]() |
Lentils
Lentils & Ham Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic Mix 2 pounds of dried lentils, rinsed and drained 10 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish When using Smoked Sausage, slice and stir in to the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pressure cooker pot (such as Instant Pot), stir together beans, ham, water, and the pack of Bean Magic seasoning. Cook on “Bean” setting for 50 minutes (or manually set for high pressure, 50 minutes), when that's done, do a natural pressure release after 10 minutes. Stir well. For a creamier consistency, smash a few beans on the side of the pot with your spoon, and stir them into the juice. While the pressure cooker is going, cook some rice in a separate pot to serve with the beans. Serve the beans over the cooked rice, then sprinkle the green onions you chopped over the top of the beans. To order Creative Cajun Cooking's Bean Magic Mix, click here! |
Black Beans & Ham
Black Beans & Ham Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Black Beans, rinsed and drained 10 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops, sliced for garnish cooked rice for serving If using Smoked Sausage instead of ham, slice and stir in to the beans after they are cooked, just to heat up the sausage. Directions: In a 6qt or larger pressure cooker (like an Instant Pot), add one pack Bean Magic seasoning, stir in 10 cups of water, rinsed beans, and cubed ham. Cook on “Bean” setting (or manual high pressure) for 65 minutes. When that's done, do a Natural Pressure release after 15 minutes. For a creamier consistency, smash a few cooked beans against the side of the pot and stir them into the juice. Serve with cooked rice and garnish with sliced green onions. To order Creative Cajun Cooking's Bean Magic Mix, click here! |
White Beans, Bean Magic, Pressure Cooker
Beans with a possibility of Ham
White Beans (Navy or Great Northern) & Ham
Ingredients:
1 pack of Creative Cajun Cooking’s Bean Magic Mix
2 pounds of dried White Beans (Navy or Great Northerns), rinsed and drained
10 Cups water
1-1/2 pound of cured ham, cubed
1 cup Green Onion Tops chopped for garnish
When using Smoked Sausage, slice and stir in to the beans after they are cooked, just to heat up the sausage.