Brazilian Brown Rice and Black Beans
Vegan Brown Rice & Black Beans - Pressure Cooking Optional
Yummy beans & rice, sample recipe from Veggie Queen Jill Nussinow's The New Fast Food.
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.
Total prep & cook time: 60 min
6 Servings
Nutrition Data Per Serving (6 Servings): 152 cal, 28 calories from fat, 27g carb, 3g fat, 108mg sodium, 4g sugars, 6g fiber, 6g protein. Low saturated fat & cholesterol. Good source 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
Brown Rice Cooking Directions:
- Wash and rinse the rice twice, draining well
- Add to 2 qt saucepan with 2 1/4 cups cold water
- Bring to a boil, cover and simmer for 30 minutes
- Remove brown rice from heat and set aside. It should be chewy, and all water absorbed at this point
Rice & Black Beans Directions:
- Drain the soaking liquid from the beans and set aside
- Heat the oil in the cooker over medium heat
- Add the onion and sauté for 2 minutes.
- Add the garlic, hot peppers and smoked paprika. Sauté another 2 minutes
- Add the boiling water or broth, bay leaf and brown rice and stir well.
- Turn the heat up to high. Lock the lid in place and bring to high pressure over high heat.
- Once at high pressure, lower the heat to maintain high pressure for 10 minutes.
- Quick release the pressure and carefully remove the lid, tilting it away from you.
- Add the beans and stir again.
- Put the lid back on, bring back to high pressure and maintain high pressure for 8 more minutes.
- Remove from the heat and let the pressure come down naturally.
- Taste and add salt and tomatoes.
- Add hot sauce, if desired.
Savvy Veg Recipe Tips:
You don't have to make this tasty recipe in a pressure cooker! Although it is much quicker and easier.
Brazilian Brown Rice and Beans is very fast and 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.
About Jill Nussinow
Jill Nussinow, MS, RD, aka The Veggie Queen™ has taught hundreds of people how to successfully use a pressure cooker.
The Veggie Queen's new pressure cooker cookbook is available as a downloadable ebook, with a print copy coming out soon. Her vegetable cookbook, 'The Veggie Queen: Vegetables Get The Royal Treatment' is also available.
Jill's DVD - 'Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes', is available at either The Veggie Queen or Pressure Cooking.
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