Instant Pot Black Beans and Brown Rice
By America's Test KitchenPublished on July 20, 2022
Time
1 hour, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
1½ tablespoons table salt for brining8 ounces (1¼ cups) dried black beans, picked over and rinsed1 tablespoon canola oil 2 green bell peppers, stemmed, seeded, and chopped fine1 onion, chopped fine 2 jalapeño chiles, stemmed, seeded, and minced6 garlic cloves, minced1 tablespoon tomato paste 2 teaspoons dried oregano 2 teaspoons ground cumin 1¼ teaspoons table salt 2¾ cups vegetable broth 1½ cups long-grain brown rice, rinsed4 scallions, sliced thin2 tablespoons red wine vinegar Lime wedge
Before You Begin
Do not substitute white rice here.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and jalapeños and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Add garlic, tomato paste, oregano, cumin, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in beans and rice.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 22 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Sprinkle scallions and vinegar over rice and beans and fluff gently with fork to combine. Season with salt and pepper to taste. Serve with lime wedges.
Time
1 hour, plus 8 hours briningYield
Serves 4 to 6Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black beans, picked over and rinsed
1 tablespoon canola oil
2 green bell peppers, stemmed, seeded, and chopped fine
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
2 teaspoons ground cumin
1¼ teaspoons table salt
2¾ cups vegetable broth
1½ cups long-grain brown rice, rinsed
4 scallions, sliced thin
2 tablespoons red wine vinegar
Lime wedge
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black beans, picked over and rinsed
1 tablespoon canola oil
2 green bell peppers, stemmed, seeded, and chopped fine
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
2 teaspoons ground cumin
1¼ teaspoons table salt
2¾ cups vegetable broth
1½ cups long-grain brown rice, rinsed
4 scallions, sliced thin
2 tablespoons red wine vinegar
Lime wedge
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black beans, picked over and rinsed
1 tablespoon canola oil
2 green bell peppers, stemmed, seeded, and chopped fine
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
2 teaspoons ground cumin
1¼ teaspoons table salt
2¾ cups vegetable broth
1½ cups long-grain brown rice, rinsed
4 scallions, sliced thin
2 tablespoons red wine vinegar
Lime wedge
Why This Recipe Works
We chose brown rice for its high fiber content and hearty texture. The beans are the stars of this meal, so we picked dried over canned for their superior taste and texture. As they cooked, they imparted flavor and color into the rice while maintaining structural integrity. For a savory base, we started by sautéing bell peppers, onions, and jalapeños, adding in garlic, oregano, cumin, and tomato paste. After adding the broth and cooking everything for 22 minutes, we had a warm, perfect pot of rice and beans. We finished this deceptively simple but flavor-packed dish with scallions and a splash of red wine vinegar.
Before You Begin
Do not substitute white rice here.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and jalapeños and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Add garlic, tomato paste, oregano, cumin, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in beans and rice.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 22 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Sprinkle scallions and vinegar over rice and beans and fluff gently with fork to combine. Season with salt and pepper to taste. Serve with lime wedges.
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