Beans and Rice InstantPot Style
Chef: Jessica Meyers-Altman
Makes: 8-10 Servings
Times: Vary upon cooking method. Pressure cookers take a while to reach pressure and time to reach a safe temperature for release.
INGREDIENTS
1 c brown rice
3 cans black beans, rinsed and drained
1 red onion (1 1/2c)
1 pepper (red is most nutritious), about 1 ½ c
3 T garlic minced
1 28 oz can of tomatoes or 2 c fresh, ripe tomatoes
1 t black pepper
½ t crushed red pepper or 1 banana pepper minced (if you’d like spice)
¾-1 t kosher salt (can start lower and then add to taste)
1 T Italian seasoning
1 ¼ c water (if using fresh tomatoes, you may want to increase to 1 ½ c water)
1 head of kale (or other greens), chopped
½ c packed fresh basil (or more), chiffonade
Fresh parsley, more basil and or cilantro
Directions
If making on stove top, you will need additional water (probably total of 1 ¾ c). Place all ingredients (except greens and fresh herbs) into pot.
Bring to boil, reduce to simmer until rice is tender (about 45 minutes)
If making in an Instantpot, place all ingredients in and choose rice setting (this equals 12 minutes in a traditional pressure cooker). Cook and then allow pressure to drop.
Once pressure has dropped, stir in 1 head of chopped kale or greens of your choosing and fresh chopped basil.
Serve with fresh parsley/cilantro/basil and/or, along with hot sauce, if desired
Jessica Meyers Altman; Garden Fresh FoodieAssociate Professor of Whole Food Nutrition & Living"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
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