I’ve experimented with this a little as my rice and bean consumption has also risen dramatically in the last few years. When using canned beans, it’s easy to just add rice and either water, stock, or undrained cans of diced tomatoes(and always onion!) and pressure cook it all together.
When making the beans from dry, I’ll just pressure cook for 30 min after soaking all night, then add the other ingredients and pressure cooker another 10-15 minutes, depending on type of rice. I’ll usually simmer it for awhile after the pressure releases. It’s a staple in our house! Mix up the seasonings and/or hot sauces and it’s so satisfying.
I’ve experimented with this a little as my rice and bean consumption has also risen dramatically in the last few years. When using canned beans, it’s easy to just add rice and either water, stock, or undrained cans of diced tomatoes(and always onion!) and pressure cook it all together.
When making the beans from dry, I’ll just pressure cook for 30 min after soaking all night, then add the other ingredients and pressure cooker another 10-15 minutes, depending on type of rice. I’ll usually simmer it for awhile after the pressure releases. It’s a staple in our house! Mix up the seasonings and/or hot sauces and it’s so satisfying.
Ooh. I like this idea. I like the appeal of doing beans from dry, so maybe I’ll try that.
Thanks!!
Happy to help! I’ve been enjoying learning more here myself! Love getting inspired to try new dishes as well