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Black Beans and Brown Rice
This black bean and rice recipe is so savory and flavorful. A great recipe to bring to a get together and the leftovers are even better the next day.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Ingredients
Scale
Black Beans from Scratch in the Instant Pot
- 2 – 3 medium carrots
- 4 – 5 celery stalks
- 1 medium to large onion
- 3 tablespoons olive oil
- 1 lb black beans, rinsed
- 1 1/2 tablespoons better than bouillon vegetable or no chicken base
Black Beans and Brown Rice
- 4 cups Black Beans from Scratch
- 4 cups short grain brown rice (cooked)
- 2 large red bell peppers, seeded and finely chopped
- 1 large onion, minced
- 1 can green chilis with juice
- 2–3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 cans diced tomatoes (no salt added) with juice
- 2 cups vegetable broth
- 4 tablespoons nutritional yeast
- 3 tablespoons tomato paste
- 2 tablespoons vegemite or maramite
- 1 – 2 teaspoons liquid smoke
- 1 stick vegan butter (like earth balance)
- 2 – 3 tablespoons soy sauce
- Salt (preferably smoked salt) and pepper to taste
-
Corn Chips, for serving
Optional Toppings:
- Jalepeno
- Cilantro
- Radish
- Green Onions
- Avacado
- Hot sauce
Instructions
Black Beans from Scratch in the Instant Pot
- Roughly chop the carrots, celery and onion, pulse in the food processor until everything is finely chopped.
- Saute onion mixture with olive oil in instant pot until soft, about 10 minutes.
- Dissolve bouillon base in 4 cups of hot water.
- Add the rinsed beans and bouillon water to the instant pot and stir in with the sauteed vegetables. Put the lid on, and twist to the closed position. Make sure the pressure valve is turned to closed. Set the pressure to high and the timer to 25 minutes. Allow pressure to release naturally for 25 – 30 minutes when done.
Black Beans and Brown Rice
- While waiting for the black beans. Saute red peppers, onions, green chilis and garlic in a large sauce pan with olive oil until soft, about 10 minutes.
- Stir in diced tomatoes, broth, nutritional yeast, tomato paste, vegemite or maramite, and liquid smoke.
- Add black beans when ready and simmer for another 30 minutes until liquid is reduced and sauce is has thickened.
- Stir in cooked brown rice, vegan butter, and soy sauce. When heated through, season with salt and pepper to taste. Serve with corn chips and toppings of your choice.
Notes
Make the black beans ahead of time and reduce the cook time to 30 minutes.
Keywords: Instant Pot, vegan potluck, make ahead meals, extra toppings
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