Red Beans & Rice

• Part 1: Beans
• 1 c. dried red beans
• 4 c. water
• Seasonings, 1 tsp each (use whole seeds): Cumin, Celery seed, Coriander, Fennel, Aleppo pepper flakes, dried jalapeno, 1/2 tsp salt, & 1 bay leaf
• Part 2: Veggies
• 1 large onion, diced
• 2 large carrots, diced
• 1 Anaheim Pepper, sliced thin
• 4 tomatillos, diced
• Part 3: Beans + Veggies
• 1 can tomatoes, diced
• 1/4 to 1/2 c. TVP
• 1/4 c. nutritional yeast
• balsamic vinigar to taste (1 Tbs)
• soy sauce to taste (1 Tbs)
• Part 4: Rice
• 2 c. long grain brown rice
• 3 c. water
• Bay leaf from beans
• 1/2 tsp salt

1. Part 1: Combine ingredients in pressure cooker & cook for 25 min once pressure is reached.
2. Part 2: Combine ingredients in large saucepan with a small amount of water & cook, covered, on low heat while beans are cooking.
3. Part 1 + Part 2: When time is up on beans, take off heat and fast release the pressure. Add beans to the veggies
4. Part 3: Add additional ingredients to beans + veggies and continue to cook on low, uncovered, while rice is cooking.
5. Part 4: Combine ingredients in pressure cooker & cook for 17 min once pressure is reached. Fast release pressure when time is up.
6. Combine rice with beans to serve.

beans, red beans, water, cumin, onion, carrots, pepper, veggies, tomatoes, nutritional yeast, balsamic vinigar, soy sauce, rice, long grain brown rice, water, bay leaf from beans, salt

Taken from www.epicurious.com/recipes/member/views/red-beans-rice-50104700 (may not work)