Black beans and rice is such a comforting side dish or even a main dish and I have a version that’s not only delicious and high in nutrition, but it’s cooked in a pressure cooker. It also has all of my favorite flavor makers: animal fat, spices, salt and bone broth.

Beans and rice, even organic versions, are pretty economical. I personally use an Instant Pot (here) because it has numerous safety features, many functions, it’s fast and the insert that the food is cooked in is made of stainless steel. I like fast and I’m not a fan of aluminum anything touching my food because it can be stored in the brain. I’m forgetful enough with pregnancy brain, so let’s hold the aluminum. Ok? Sometimes I also don’t want a pot simmering on the stove for hours if I leave the house and the Instant Pot meets that need.

This recipe first soaks the beans in a very simple preparation to make them easily digestible. It takes about two minutes of effort to soak beans properly. You can find the instructions here. I just put them in a bowl to soak when I wake up in the morning for dinner that night. Other folks do it the night before.

Lets get started!

Ingredients: (makes 6 entree servings or 10-12 side dish servings) 

1lb/160z organic dried black beans

3C organic white rice (well rinsed first in cold water)

4.5 c chicken bone broth (here)

1 chopped yellow or Spanish onion

2.5 t cumin (here)

2.5t garlic powder (here)

1t dried oregano (optional) (here)

Pinch of cayenne pepper (optional if you want heat)

1-2 bay leaves depending on size (make sure it’s fragrant and not old) (here)

4.5 T pastured pig lard or bacon fat

Salt to taste depending on the saltiness of the bacon fat, if using lard, use 1T mineral-rich salt (here). Only salt after everything is cooked.

Cook on the bean/chili setting at the highest pressure for 35 minutes. Release the pressure as soon as it’s finished cooking. 

 

Start with properly soaked black beans

First we have to properly remove the anti-nutrients from the beans. You’ll place them in a pot for the stovetop (not your Instant Pot insert), cover with water and bring them to a boil.

Once brought to a boil, skim off all of the bubbly scum (anti-nutrients), turn off the heat and drain. 

Place rinsed rice into your pressure cooker. 

Put in the bone broth, beans, onion, spices (except for salt), fat of choice and gently mix to combine. Choose the bean/chili setting and cook on the highest pressure for 35 minutes. 

Here it is! To evenly disperse the beans and rice, add the salt then gently mix well and serve. 

Enjoy!