Pressure Cooker Vegetarian Red Beans and Rice

Pressure Cooker Red Beans and Rice

  • Servings: 6-8
  • Difficulty: easy
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A one-pot Red Beans and Rice without soaking anything!

Ingredients

  • 2 teaspoon vegetable oil
  • 1 onion, diced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic
  • 2 bay leaves
  • 4 ounce can fire roasted green chiles
  • 2 roasted peppers
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1/4 teaspoon white pepper
  • 1 Tablespoon cumin
  • 1/2 teaspoon salt
  • 2 cups brown rice
  • 2 cups dried red beans
  • 9 cups water
  • vegetable broth concentrate to taste (optional)
  • salt and black pepper to taste (optional)
  • For garnish:  hot sauce, green onion, lime juice (optional)

Directions

  1. Add oil to your Instant Pot (set to Saute on Normal). When heated, add onion and sauté until translucent.  Add a few shakes of salt to help cook the shallots more quickly.
  2. Add celery and sauté until just becoming soft.  Add garlic, bay leaves, diced green chiles, and chopped peppers.
  3. Add all spices and stir all ingredients until fragrant, about 30 seconds.
  4. In quick succession, add rice, dried beans, water, and veggie broth concentrate, stirring well.
  5. Cancel Saute setting.  Close the lid and set the Instant Pot to Beans/Chili (high pressure) for 30 minutes.  Make sure the pressure valve is in the sealing position.  The Instant Pot will take roughly 20 minutes to come to pressure.
  6. When finished, release pressure via natural release method (about 35 minutes). Remove lid.
  7. Check your liquid level. This should not be a soupy recipe.  If needed, set Instant Pot back to Saute and cook down, stirring frequently.  Add salt and black pepper to taste.
  8. Serve, garnished with green onion, hot sauce, and lime juice (optional).

We’re coming up on probably another month left in my apartment before I move.  I just went through my entire fridge and pantry and got rid of anything that had expired to really see what I’ve got left to go through.  Based on what I still had, I decided to create a recipe to use as many ingredients as I possibly could.

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For installment 6/? of my Discovering Food series, I managed to use half bag of red beans, some brown rice, a can of Trader Joe’s Fire Roasted Diced Green Chiles, and some Trader Joe’s Roasted Peppers, all from my pantry.  What I wanted to do was make a vegetarian red beans and rice recipe that didn’t involve having to cook rice separately.  I read through many recipes involving both rice and beans  to try to come up with the proper ratio of rice, beans, and liquid (not to mention cooking times).  I also wanted to create a vegetarian recipe that didn’t sacrifice the depth of flavor the smokiness of sausage adds to a more traditional Red Beans and Rice recipe.  The roasted peppers and vegetable broth concentrate went img_3921a long way toward making up for that flavor (though you could add some Liquid Smoke for even more of that meat-like flavor).  As a kid that gladly grew up on Zatarain’s Red Beans and Rice, this recipe ended up hitting the spot without being nearly as salty.  This isn’t a quick work night recipe, given the beans aren’t pre-soaked; however, if you’ve got some time during the day to get some other stuff done, the prep time for this recipe is minimal.  It also freezes/reheats well for pre-made lunches.

As always, this is a recipe made for a 5-quart Instant Pot.  If you have a stove-top pressure cooker, you may have to tweak some of the timings.

Save yourself some cooking time by prepping all of your ingredients in advance.  Chop your vegetables and combine all of your spices in a small bowl.  Once you’re nearly done all of your prep, begin the cooking process by heating your oil in Instant Pot.  Add your onions and sauté until translucent, adding some salt to quicken cook time if you wish. When they look nearly done, add celery and sauté until just becoming soft.  Add bay leaves, garlic, chiles, and peppers, stirring well.  Add spices and stir until fragrant, about thirty seconds.  Add in beans, rice, water and as much vegetable broth concentrate as you wish.  I added in roughly 4 cups of water’s worth.  Alternatively, you could use vegetable broth in lieu of water.

Cancel the Saute setting.  Close the lid and set the Instant Pot to Beans/Chili (high pressure) for 30 minutes, making sure the pressure valve is in the sealing position.  It will take roughly 20 minutes for the pot to come to pressure, then another 30 minutes for them to cook and another 35 minutes or so for the pressure to naturally release.  Here’s your before (without liquid) and after:

This should be ever so slightly soupy when you’re done.  Cook down on Saute if need be (watch for sticking).  Taste, adding salt and black pepper as needed. When you’re done, serve (I prefer bowls), garnishing with green onions, the hot sauce of your choice (I went with “Louisiana” Brand), and lime juice to taste. Each serving is roughly 1.5 cups.

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4 thoughts on “Pressure Cooker Vegetarian Red Beans and Rice

    1. My apologies for the typo. 2 bay leaves and 4 cloves of garlic. (Though, of course, you should scale this up/down based on your personal preference. I just really love garlic.)

      Like

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