Ingredients
- 1 cups dry black beans (roughly 1.5 15oz cans per cup dried)
- 3 cups water (for pressure cooking beans)
- 1/2 yellow onion(s) (minced)
- 2.25 cups water
- 1/2 tbs better than Bouillon
- 1/2 tbs salt
- 1 cup(s) long-grain rice
Instructions
- Add dry beans and water to a pressure cooker. Pressure cook for 40 minutes.
- Sautee onion in large pot until translucent. Add cooked beans and all liquid. (If using canned
beans include all liquid from can).
- Add the rest of the water and heat until boiling, stirring occasionally.
- Once boiling add better than bouillon, salt, rice and any additional spices you wish.
- Cover and reduce heat to low. Cook for roughly 20 minutes or until almost all of the water is
gone and the rice is tender. Remove from heat.
- I like to add salsa, corn and eat with tortilla chips.
Notes
- This recipe is far from an exact science. Everything can be tweeked as long as you have
enough water for the dry beans and rice. If you have too much water at the end and the rice is cooked, just leave
the heat on a bit longer and take the lid off.
- I almost always use one full onion no matter how much I make.
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