Rice and Beans

Yield:  4 servings


  • 2 tablespoons olive oil
  • 2 onions, peeled and thinly sliced
  • 2 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 5 cloves of garlic, peeled and minced
  • 1 red pepper, seeded and chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chipotle powder
  • 1 teaspoon ground cinnamon
  • Salt
  • 1 cup brown rice
  • 1 cup dried black beans, soaked in cold water overnight, rinsed and drained
  • 2 cups water
  • 1 x 28 oz can chopped tomatoes


  1. Place pressure cooker over medium-high heat and add the oil.  When it’s hot, add the onions, celery, carrots, garlic and red pepper and sauté until they smell great and soften.
  2. Add the chili powder, cumin, chipotle powder, cinnamon, salt, rice, soaked beans, water and tomatoes and stir. Turn the heat up to high, secure the lid tightly and cook for 25 to 30 minutes.
  3. Turn the heat off and let rest for 15 minutes before releasing lid.
  4. Stir well and adjust seasoning.
  5. Alternatively follow the same steps in a saucepot but add an extra cup of water to help the beans cook through and allow about an hour for simmering.
  6. You may also bring everything to a simmer, cover with a lid and bake in a 325° oven for about an hour.