Disclaimer: This recipe requires an Instapot
Ok now that's out of the way. I hate recipe posts that have a full length dissertation to wade through before you finally get to the recipe and find out you need some fancy tool you don't have. Ugh. ... I mean, I'm sure the writings great and all, but when I finally get around to cooking, I'm usually already hungry. I will admit this maybe isn't the fasssstest thing ever but it will feed you and maybe a few others for a couple days. You can cut the recipe in half, if you're not keen on eating rice and beans for days like me lol. You do you boo.
Rice & Beans
- All the cooked beans from below, drained
- 3 cups uncooked white basmati rice
- 2 cups vegetable broth
- 2 cups unsweetened coconut beverage
- 4 cloves of garlic, crushed
- Several green onions, diced
- 1 Tbsp cumin
- 1/2 Tbsp smoked paprika
- 1/2 tsp jalepeno powder
- 1 tsp black pepper
- 2 tsp salt
Toppings: Limes, Cilanto and Avocado
Add everything to the pot except the toppings... duh. Also I'd wash the rice first. Now that it's all in there, stir it up real good. Then the instapot gets to do its thing. Secure the lid, set the pressure release valve to "sealing". Push the multigrain button and set the cooking time for 8 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the valve to "venting" to release any remaining steam. Then you can open the pot. Fluff with a fork and serve.
Serve with lime juice, lots of cilantro, avocado and some hot sauce. And if you have any of my vegan taco sauce made up that is hella good on this. Just sayin...
Cooked Black Beans
- 1 pound dried black beans (2 1/4 cup)
- 8 cups water
- 2 tsps salt
Add the above to the instapot, maybe rinse the beans a few times first. Secure the lid and set the pressure release valve to "sealing". Push the Bean/Chili button and set to 25 minutes at high pressure. Let the pressure release naturally for 15 minutes, then move the pressure release valve to "venting" to release any remaining stream. Apparently you can store them in the liquid. I just strained them in a colander. (This is enough black beans to make a double batch of the recipe above like I did, or save half for something else.)
This recipe is adapted from "The Essential Instant Pot Cookbook" by Coco Morante. However, I changed it around enough, I wanted to write it down for myself lol, and lets be honest, I use my blogs as my recipe books. (where's that shoulder shrug emoji when you need it?) It comes in handy when you're always on the go and also maybe suck at meal planning. Hands up if you've ever been at the grocery when you decided what you wanted to make for dinner... and if your recipes are a click away you don't get home and realize you forgot a key ingredient lol. Anything to get off that damn struggle bus.
Happy Monday friends! Hope it's a good one!!