Ingredients
-
1 Pound Black Beans
-
1 Onion
-
1 Tablespoon Garlic Powder
-
10 Cups Water
-
3 Cups White Long Grain Rice
-
1 Can Full-Fat Coconut Milk
-
1+ Tablespoons Veggie Stock Base
-
Hot Sauce
-
Optional Ingredients
-
1 Scotch Bonnet Pepper
-
Scrambled Eggs
-
Cayenne Pepper
-
Sour Cream or Vegan Sour Cream
Directions
Pressure Cooker Method
- Cook Beans: Add beans to pressure cooker. Chop onion and add to pressure cooker with garlic powder. If you are using a scotch bonnet pepper or other chili pepper, dice it and add it in now. Add water and cover with the lid and bring the pressure cooker up to high pressure. Cook for 40 minutes on high pressure to partially cook beans. Use quick-release method to release pressure.
- Add Rice: Strain beans being sure to reserve the cooking liquid. Add beans and uncooked rice back to the pressure cooker. Add coconut milk and 4 cups (adjust if changing serving size) of the cooking liquid from the beans. Replace lid and bring back to high pressure. Cook for 4 minutes at high pressure and then turn off the heat and use slow-release method.
- Finish Flavorings: Once the pressure has been released from the pressure cooker, remove the lid and stir the rice and beans. The mixture should be very thick and creamy. At this point, add any flavorings you would like. Add 1 or more tablespoons of a vegetable stock base such as knorrs bouillon or Better Than Bouillon seasoning. Add several dashes of your favorite hot sauce until it is as flavorful as you like. Add cayenne pepper if using.
- Serve: Serve the beans and rice as is or with scrambled eggs and/or sour cream added on top.
Traditional Method
- Cook Beans: Add beans to a large pot. Chop onion and add to pot with garlic powder. If you are using a scotch bonnet pepper or other chili pepper, dice it and add it in now. Add water and cover with the lid and bring to a simmer. Cook for 1.5-2 hours until the beans are tender, but not quite done.
- Add Rice: Strain beans being sure to reserve the cooking liquid. Add beans and uncooked rice back to the pot. Add coconut milk and 5 cups (adjust if changing serving size) of the cooking liquid from the beans. Cook for 20-30 minutes until the rice and beans are both soft. Add more of the cooking liquid if the pot looks dry but the beans/rice are still not fully cooked. Stir the rice and beans. The mixture should be very thick and creamy without excess liquid. If it is still liquidy, cook for several minutes more until the liquid has been absorbed.
- Finish Flavorings: At this point, add any flavorings you would like. Add 1 or more tablespoons of a vegetable stock base such as knorrs bouillon or Better Than Bouillon seasoning. Add several dashes of your favorite hot sauce until it is as flavorful as you like. Add cayenne pepper if desired.
- Serve: Serve the beans and rice as is or with scrambled eggs and/or sour cream added on top.
Meal Prep Tip:
Beans and rice will last for 5-6 days in the fridge. You can also freeze the beans and rice for up to 6 months. Try freezing them in individual servings and pulling them out when you need a meal on the fly.
* I get commissions for purchases made through links in this post.
(Visited 5,933 times, 1 visits today)
