Brazilian Brown Rice and Black Beans

Vegan Brown Rice & Black Beans - Pressure Cooking Optional

This yummy beans and rice recipe is from Jill Nussinow's new cookbook, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Minutes. It's available as a downloadable ebook, with a print copy coming out in a few months. I'm very happy that I don't have to wait for the print version!

Total prep & cook time: 60 min

6 Servings

Nutrition Data Per Serving (6 Servings): 152 calories, calories from fat 28, 27 g carbohydrate, 3 g fat, 108 mg sodium, 4 g sugars, 6 g dietary fiber, 6 g protein, 40% DV Vit C, 5% DV Calcium, 13% DV iron, 13% DV Vit A. Low in saturated fat, very low in cholesterol. Good source of fiber, Vit.C, and Manganese. Estimated glycemic load: 10.

Ingredients:

• 1 1/2 cups black beans, soaked
• 1 tablespoon oil
• 1 1/2 cups chopped onion
• 3 garlic cloves, minced
• 1 small hot chili, diced
• 1 teaspoon smoked paprika
• 2 3/4 cups water or broth
• 1 large bay leaf
• 1 cup long grain brown rice, cooked
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 cup tomatoes, diced
• 1/2 teaspoon salt
• hot sauce to taste

Long Grain Brown Rice Cooking Directions:

1. Wash and rinse the rice twice, draining well
2. Add to 2 qt saucepan with 2 1/4 cups cold water
3. Bring to a boil, cover and simmer for 30 minutes
4. Remove brown rice from heat and set aside. It should be chewy, and all water absorbed at this point

Rice & Black Beans Directions:

1. Drain the soaking liquid from the beans and set aside
2. Heat the oil in the cooker over medium heat
3. Add the onion and sauté for 2 minutes.
4. Add the garlic, hot peppers and smoked paprika. Sauté another 2 minutes
5. Add the boiling water or broth, bay leaf and brown rice and stir well.
6. Turn the heat up to high. Lock the lid in place and bring to high pressure over high heat.
7. Once at high pressure, lower the heat to maintain high pressure for 10 minutes.
8. Quick release the pressure and carefully remove the lid, tilting it away from you.
9. Add the beans and stir again.
10. Put the lid back on, bring back to high pressure and maintain high pressure for 8 more minutes.
11. Remove from the heat and let the pressure come down naturally.
12. Taste and add salt and tomatoes.
13. Add hot sauce, if desired.

Jill Nussinow, MS, RD, aka The Veggie Queen™ has taught hundreds of people how to successfully use a pressure cooker. Her DVD - 'Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes', and her book, 'The Veggie Queen: Vegetables Get The Royal Treatment' - are available at either The Veggie Queen or Pressure Cooking.

Veggie Queen: "What makes this beans & rice recipe Brazilian is the lime and orange at the end of the cooking. Instead of the traditional smoked meat or chorizo, I use smoked Spanish paprika. You can add a chipotle chile during cooking or use chipotle powder if you prefer. Or add soy chorizo toward the end of cooking. I don’t eat much 'fake meat' products so I don’t use it."

Savvy Veg Notes:

You don't have to make this tasty recipe in a pressure cooker!

Brazilian Brown Rice and Beans is very fast and very delicious I forgot to add the lime and orange juice and it still tasted great! I thought this recipe could use more rice and less beans, but that's just me.

The beans weren't quite cooked when I opened the pressure cooker, so I put the lid back on and cooked the rice and beans 5 more minutes. Then it was just right.

I recently got a Fagor pressure cooker, and every time I use it I marvel at how quickly everything cooks, and how fantastically tasty and colorful the food is. And how easy my pressure cooker is to use, how shiny and beautiful...sigh!

Anyway! I served my rice & beans with a classic green salad - mixed baby greens, cucumber, avocado, olives, with a simple oil & lemon dressing - perfect! Plus quick and easy - I threw the salad together while the pressure cooker was doing it's thing.

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