Pressure Cooker Monday Red Beans and Rice

Name: Pressure Cooker Monday Red Beans and Rice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 large yellow onion (diced); 1 medium organic bell pepper (seeded and diced); 2 stalks celery (diced); 5 garlic cloves (minced); 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp dried oregano; ½ tsp cayenne pepper (optional) +1/2 tsp as needed; ½ tsp ground black pepper (optional); 3 bay leaves; 1 tbsp organic miso (mellow white or chickpea); 1 tbsp organic tamari (reduced-sodium, or coconut aminos); 1 lb kidney beans (dry and uncooked, no soaking needed but rinsed well); 5 ½ cups water; 4 cups organic brown rice (cooked); green onions (sliced, to taste); 1 medium avocado (cut into cubes); cilantro (optional) or parsley, chopped, to taste

Nichole Dandrea-Russert, MS, RDN

2 years ago

Pressure Cooker Monday Red Beans and Rice

Yields4 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Ingredients

1 large yellow onion (diced)

1 medium organic bell pepper (seeded and diced)

2 stalks celery (diced)

5 garlic cloves (minced)

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp dried oregano

½ tsp cayenne pepper (optional) +1/2 tsp as needed

½ tsp ground black pepper (optional)

3 bay leaves

1 tbsp organic miso (mellow white or chickpea)

1 tbsp organic tamari (reduced-sodium, or coconut aminos)

1 lb kidney beans (dry and uncooked, no soaking needed but rinsed well)

5 ½ cups water

4 cups organic brown rice (cooked)

green onions (sliced, to taste)

1 medium avocado (cut into cubes)

cilantro (optional) or parsley, chopped, to taste

Directions

Turn on the sauté option for a 6–8-quart pressure cooker. Add the onion, bell pepper, celery, and garlic. Cook until onions are translucent, about 5 minutes, stirring occasionally.

Add the smoked paprika, garlic powder, onion powder, dried oregano, optional cayenne and black pepper, and bay leaves. Stir until combined with the veggies.

Add the miso, tamari, beans, and water. Stir until the miso is dissolved.

Set the pressure cooker to pressure cook on high for 55 minutes.

Once the pressure cooker is finished cooking, allow the steam to release naturally for 10 minutes, then release the remaining pressure manually.

Carefully remove the lid and discard the bay leaves.

Divide the beans between plates of rice. Top the beans with green onions, avocado, and optional cilantro or parsley.

Chef's Notes

Prep Ahead
If not using a pressure cooker, soak beans for 12–24 hours ahead of time. Once the beans are done soaking, drain and rinse the beans before adding them to a pot of fresh water.

Stove Top Directions
1. Place a 6–8-quart pot over medium heat and follow steps 1–3 in the directions above.

2. For the stovetop version you will need 6–6 ½ cups of water. Bring the ingredients to a boil for about 10 minutes. Cover the pot with a lid, reduce the heat, and simmer for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom of the pot. Remove the lid, and continue to simmer on low heat uncovered for 1–2 hours, or until the beans have become tender.

3. Stir the beans occasionally. The consistency of the beans should thicken up and become creamier the longer it simmers. Mashing a few of the beans along the side of the pot will help create this consistency. If the beans become too dry, add ½–1 cup of additional water.

4. Once the beans are tender and the consistency is thick and creamy, similar to a stew, remove from the heat and discard the bay leaves.

5. Divide the beans between plates of rice. Top the beans with green onions, avocado, and optional cilantro or parsley.

Storage
Store in an airtight container in the refrigerator for up to 5 days.