Red Beans and Rice
Prep
Cook
Total
Yield 8 Servings
You can use canned beans for this, but pressure cooking them is fast, easy and makes it sooooo much better. Lots of veg can be modified here. Carrots, celery, leeks, red or white onions can all be added or substituted. Add a hot pepper for a little spice or omit. Add regular or Vegetarian sausages if you like. This makes a huge batch so modify as necessary.
Ingredients
- 1/2 llb (2 cups) dried Kidney Beans
- 1/2 llb (2cups) dries Pinto Beans
- 4-6 cups Veggie Broth
- 4 cloves Garlic, chopped
- 1 large Onion
- 2-3 Peppers, Red, Green, Yellow or combination
- 2 Leeks or 3 stalks Celery or combination
- 1 can diced Green Chilis (optional)
- 1 Hot Pepper, Serrano, Jalapeno, etc. (optional)
- 2 Bay Leaves
- 1 box chopped Tomatoes or 2 cups diced fresh Tomatoes
- 1/2- 1 tsp ground Cumin
- 1/2-1 tsp Smoked Paprika
- 1/2-1 tsp Oregano
- 2 Tbsp Vinegar, Sherry, Balsamic of Apple Cider all work
- 1 Tbsp Dijon Mustard
- 1 Tbsp Brown Sugar
- Smoked Sea Salt & Black Pepper
- handful chopped Parsley + extra to serve
- Cooked Rice
Instructions
- Rise and prepare your rice in a rice cooker or regular ol pot on the stove
- Rinse the Beans and pick out any rocks. Put in pressure cooker and cover with 3 inches water
- Bring to high pressure, turn off the heat and let the pressure come down naturally
- Chop all the Veg and mix all the spices together while the pressure is coming down on the beans
- Put the Beans in a colander, drain and rinse well
- Heat some olive in the pressure cooker and saute all the Veg until just starting to brown 5-7 min
- Add the Beans, Spices, Vinegar, Mustard, Tomatoes, Chilies, parsley and Broth to cover by 2 inches
- Stir it all up, bring to a boil and bring up to pressure (reduce heat just to keep at pressure) for about 8-10 minutes
- Let the pressure come down a bit then open the valve slightly and release pressure all the way
- Simmer until beans are soft and season with Smoked Sea Salt, Pepper and adjust other seasoning
- Scoop out about a cup of Beans, mash them and return to pan to make a thicker sauce
- Serve over Rice with shredded Cheese, Sour Cream, Avocado, Green Onions and a bit of Parsley
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/red-beans-and-rice/