Recipe – Cuban Black Beans and Rice

This is a simple recipe which I made in my pressure cooker. Typically I have used
the pressure cooker for cooking rice, grains and legumes only so this was a first to make a
complete dish. Rice and beans together make up a complete protein which provides each of
the amino acids the body cannot make for itself.
If you do not have a pressure cooker follow the recipe where the last
step is placing all of the ingredients into a pressure cooker, then instead
place all of the ingredients into a good size pot and leave simmering
for 22 minutes or until all of the liquid has been absorbed.

Cuban Black Beans and Rice
Ingredients
1 C black beans
3 Tbsp water
1 red capsicum – sliced
1/2 C celery – chopped
2 carrots – juillien
1 small onion – chopped
1/2 tsp asafoetida
1 C basmati rice
2 C vegetable stock
2 tsp paprika powder
1/2 tsp cumin
1/2 tsp chili powder
Pepper for seasoning
Cuban Black Beans and Rice
Instructions
Wash the black beans
Pressure cook the black beans using this quick soak method
– Pour 4 cups of water into the pressure cooker and then add the black beans
– Close the lid and bring up to high pressure for 1 minute then remove from the heat and
quick release the pressure
– Now leave for 1 hour for the black beans to soak
– After one hour place the black beans on the cook top, close the pressure cooker lid
bring to high pressure and then keep the pressure for 18 minutes (Tip move the pressure cooker
after the pressure is high onto a cook top element on the lowest heat
-After the 18 minutes has elapsed switch off element and let the pressure cooker release the pressure
to atmosphere naturally
– Remove the beans into a bowl and set to the side

Place the 3 Tbsp of water into the pressure cooker, saute the onions and asafoetida for a couple of minutes
Add the red capsicum, celery, carrots and combine for 2 minutes
Add the rice, cumin, paprika and chili powder then combine
Add to the mixture the beans and then the vegetable stock and stir gently together
Place the lid on the pressure cooker and heat it until the low pressure indication shows then
move the pressure cooker to a low heat and maintain the low pressure for 18 minutes
Serve the dish with crusty rye bread