Beans and Rice

 

The first order of business for this week's recipe was to cook the red beans. Following these directions, I placed one pound of dry beans in the InstaPot with 1 teaspoon salt and 6 cups of water, then processed for 25 minutes on high, with a natural release. Once done, I measured out 4 cups of beans and stuck them in the fridge for the next day. (The remaining 1 1/2 cups of beans I put in the freezer for a later date.)

Congri

• 1/4 cup olive oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 cups white rice, uncooked
• 4 cups cooked red beans
• 4 cups water
• 1 teaspoon chopped garlic
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 teaspoon hot sauce
• 2 bay leaves
• salt and pepper to taste

This recipe actually didn't take long at all to assemble and cook. Gather the ingredients. Sauté the green pepper and onion in the oil in a large pan. Stir in the remaining ingredients, bring to a boil, then cover and simmer for about 20 minutes, until the rice absorbs the liquid. Serve warm.