Wednesday, January 24, 2018

Red Beans and Rice (Instant Pot)

I'm always quick to use canned beans for the convenience, but this weekend I bought some organic dry beans from a local farmer and I'm so happy I did! These beans have an entirely different flavor and tasted much fresher since I was able to control the amount of salt they were cooked in. This dish is full of protein and fiber, making it a great option for any meal. For a fun breakfast option, try topping your beans with a fried egg and hot peppers for added richness and flavor.


1. Place olive oil in the pressure cooker and turn to "saute". Add onion, garlic and bacon and stir until the bacon fat starts to render. Add carrots and peppers and cook until lightly softened, stirring often.


2. Add beans, salt, oregano and hot sauce and stir to combine. Cover with chicken stock. Seal the pressure cooker and cook on HIGH pressure for 40 minutes. Once time is up, turn the knob to "venting" and release pressure.



3. Serve beans over rice and garnish with green onion.


Red Beans and Rice (Instant Pot)
Serves 6

All you need:
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
3 slices thick-cut bacon, diced
1 red pepper, diced
1 orange pepper, diced
1 pound dry red beans
2 teaspoons kosher salt
1 teaspoon dried oregano
1 tablespoon hot sauce
4 cups chicken stock
Cooked white or brown rice, for serving
Sliced green onion, for garnish

All you do:
1. Place olive oil in the pressure cooker and turn to "saute". Add onion, garlic and bacon and stir until the bacon fat starts to render. Add carrots and peppers and cook until lightly softened, stirring often.
2. Add beans, salt, oregano and hot sauce and stir to combine. Cover with chicken stock. Seal the pressure cooker and cook on HIGH pressure for 40 minutes. Once time is up, turn the knob to "venting" and release pressure.
3. Serve beans over rice and garnish with green onion.

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