Fast, easy, and inexpensive, Beans and Rice make the perfect weeknight dinner.
Ingredients
1 cup brown rice
3 cans black beans, rinsed and drained
1 red onion (1½ cups)
1 pepper (red is most nutritious), about 1½ cups
3 tbsp garlic minced
1 28 oz can of tomatoes or 2 cups fresh, ripe tomatoes
1 tsp black pepper
½ tsp crushed red pepper or 1 banana pepper minced (if you'd like spice)
¾-1 tsp kosher salt (can start lower and then add to taste)
1 tbsp Italian Seasoning
1¼ cups water (if using fresh tomatoes, you may want to increase to 1½ cups water)
1 head of kale, chopped or other greens
½ cup packed fresh basil (or more), chiffonade
Fresh parsley, more basil, and/or cilantro
Instructions
If making on stove top, you will need additional water (probably total of 1¾ cup). Place all ingredients (except greens and fresh herbs) in. Bring to boil, reduce to simmer until rice is tender (about 45 min)
If making in an Instantpot, place all ingredients in and choose rice setting (this equals 12 minutes in a traditional pressure cooker). Cook and then allow pressure to drop.
Once pressure has dropped, stir in 1 head of chopped kale or greens of your choosing and fresh chopped basil.
Serve with fresh parsley/cilantro/basil and/or, and hot sauce if desired!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/beans-and-rice-instantpot-style/