Pressure Cooker Vegetarian Beans and Rice
Red beans and rice are a staple dish in the southern United States. Use a pressure cooker to make a batch of red beans to serve with cooked rice and collard greens.
Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 1 lb. dried small red beans
- 16 cups water, divided
- 3 Tbsp. butter
- 1 cup onion, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 6 cups vegetable stock
- 1 tsp. liquid smoke
- 1⁄2 tsp. vegan Worcestershire sauce
- 1 tsp. hot sauce
- 1⁄2 tsp. dried thyme
- 1 tsp. cayenne pepper
- 2 bay leaves
- 2 tsp. salt
- 4 cups cooked white rice
- 4 cups cooked collard greens
- Add the beans and 8 cups water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from the heat and quick-release the pressure.
- Drain the water, rinse the beans, and add to the pressure cooker again with the remaining 8 cups water. Soak for 1 hour.
- Drain the beans in a colander. Clean the pressure cooker and return to the stove over medium heat. Melt butter, add the onion and celery. Sauté until very soft, about 15 minutes. Add the garlic and sauté an additional 30 seconds. Add the Vegetable Stock, liquid smoke, vegan Worcestershire, hot sauce, thyme, cayenne, bay leaves, and salt. Lock the lid into place; bring to high pressure and maintain for 11 minutes. Remove from the heat and allow pressure to release naturally.
- Remove the bay leaves and season with additional salt and hot sauce, if desired. Serve with cooked white rice and cooked collard greens.