Bean and Rice Bowls - Pot in Pot, Instant Pot style

If you don't have an instant pot, you could easily adapt this to make it on a normal stove top, especially if you just use canned beans. But it's a pretty fun way to use the instant pot. Before I came across this recipe, I didn't know what pot-in-pot cooking was, but this is a prime example!

Based on https://www.cookwithmanali.com/instant-pot-beans-brown-rice/#wprm-recipe-container-36574

Ingredients

Beans

• 1 cup dry beans - either soak them in warm water for a couple of hours (or cold water overnight), or if you're not so organized then you can do a quick soak in the instant pot (there are recipes for this online)
•  1 tbs olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 14.5oz can of tomatoes (or skip the tomatoes and just a little extra water instead - about 1/2 cup should do)
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1/2 tsp paprika (smoked if you have it)
• 1/2 tsp chipotle powder, divided (optional)
• 1/4 tsp cayenne pepper (optional)
• 1-1.5 cups water, depending on how dry you like them
• 1 tsp salt
• 2-3 tbs chopped cilantro
• lime/lemon juice

Rice

• 2 c brown rice in a heat-proof container that fits inside your instant pot such as a medium-large bowl or a small lidded casserole dish - make sure the container is big enough to fit the rice and water comfortably
• 2.5 c water

Toppings 

• sliced avocado
• grated cheddar cheese
• diced tomatoes
• chopped cilantro
• whatever else you like: sauteed mushrooms, grilled chicken, steak strips....?

Method

1. Press Sauté button on instant pot. When it says "hot", add oil then onion and garlic.
2. Cook, stirring often, for 3 minutes - until onions are softened
3. Stir in the can of tomatoes (if using) and the spices (oregano, cumin, paprika, 1/4 tsp of the chipotle powder, cayenne)
4. Cook for 3-4 minutes. 
5. Add the soaked beans, water, and salt and mix well.
6. This is where the pot-in-pot comes in: Place a trivet inside the instant pot (yup, just smush it right into the beany mixture so it sticks out the top), then place the container of rice on top of the trivet
7. Add the water to the rice container. Cover this inner container with tinfoil or a lid.
8. Put the lid on the instant pot
9. Press manual or pressure cook button. Cook on high pressure for 22 minutes, let pressure release naturally for 10 minutes, then do a quick release.
10. Open the pot carefully. Fluff the rice with a fork and carefully remove the rice container.
11. Remove the trivet then press the sauté button. Mash some of the beans (optional). Add cilantro and simmer 2-3 minutes. Add the remaining 1/4 tsp of chipotle powder (if using). 
12. Add a squeeze of fresh lime or lemon juice. Adjust seasonings to taste.
13. Serve bowls of rice and beans and let diners add toppings of their choice at the table.

This is the best way to cook rice because the clean up is so easy!

Caribbean Sweet Potato Gratin

I learned about this one from Emily... it's so good!
 http://fatmornings.com/recipes/Caribbean+Sweet+Potato+Gratin
 I had a picture, but it didn't make it from Jen's phone to my email, somehow.
Yum yum yum.
Update: made it again, this time with quinoa instead of rice and yams instead of sweet potatoes. And took a picture or two.

Black Bean Salad

I always forget about bean salad and then when I finally remember I get really excited about it.  How can you go wrong with tasty fresh things doused in lime juice and cilantro?

Bean Salad

Ingredients:


There are infinite variations on this - choose what looks tasty!  Here is roughly what I did tonight...
- 1 can garbanzo beans
- 1 can black beans
- 1/2 red pepper, diced small
- 1 tomato, diced
- some feta, diced
- some sugar snap peas, chopped
- 2 green onions, diced
- 1/2 bunch cilantro, chopped

Dressing:
- juice of 2 limes (they weren't that juicy)
- olive oil - a little less than the amount of lime juice
- 1 chili pepper, seeded and sliced
- a clove or 2 of garlic, minced
- a few shakes of salt
- black pepper
- a dash each of cumin, coriander, and mystery red powder (I think it was actually paprika, though it ought to have been chili powder)
- a dab of honey (about 1/2 tsp)

Directions:
Whisk the dressing ingredients together with a fork in a mug or small container.

Drain and rinse canned beans and toss in a bowl with the rest of the ingredients.

Toss with the dressing.

It's probably a good idea to let everything meld together in the fridge, but it tastes good eaten right away too.

The Verdict:

Katie's rating: yum

Easiness: Super easy
Speed: Super speedy

Good ol' Beans and Taters

A lazy, rainy Monday - what could be better than some boiled potatoes with baked beans?  I credit my brother with the idea of putting cheese on top.  In this particular case, the meal doesn't quite fit our mostly-vegetarian paradigm since the beans have lard in them, but I've come to accept that it's just as good with the deep-browned beans in tomato sauce.

Good Ol' Beans and Taters

Ingredients:

• any sort of potatoes
• your favourite canned baked beans (or maybe you make them yourself, in which case tell me how!)
• some grated cheese if you like
• butter (optional)
• salt and pepper

Directions:

Boil the potatoes.  Heat up the beans.  Put some potatoes in a bowl and chop them into bite-sized pieces.  Slather with some butter, salt, and pepper, if you wish.  Dump some beans on top.  Top with grated cheese if you like.

The Verdict:

Katie's rating: Yum
Johnny's rating: So-so

Easiness: Super-duper easy
Speed: Super-duper speedy