A lot of people think it's weird how often we eat beans and rice--like it's sort of un-American or something. Well, it is very American--central American to be exact. We had a 3 year stay in the Republic of Panama, which may have contributed a little bit to our liking beans and rice. But I do not really make them the way the Latinos like them. I've come up with my own version. I'm sure there are better ways, but here is what I do:
Beans: I like black beans the best. Empty the entire bag and soak the dry beans for 4 hours in water. Dump off the water and start with fresh water when you add them into the pressure cooker. The ratio of beans to water is 1 to 2. So, for every cup of dry beans, add 2 cups of water. (I typically wing it ) Easy enough? If the beans have been soaking, they should only require about 15 minutes of cooking in the pressure cooker. If you are putting them in without soaking first, it takes 30 minutes.
I like the way beans taste in the pressure cooker rather than the all day crock pot thing. This leaves the beans sort of firm-ish, without being mush.
To cook the rice I use brown basmati rice. The ratio is the same: 1 to 2. For every one cup of rice= 2 cups of water. You can follow the directions on the back of the bag. It takes about 40 minutes.
In a separate pan, fry these veggies in butter:
garlic, onions, green peppers, celery, corn, maybe a jalapeno or two. Add some salt to the mix.
How to serve the beans and rice:
Scoop a pile of rice on to a plate, add a pile of beans, then scatter the sauteed veggies over that.
Optional other things to put on top: salsa, sour cream, grated cheese, cooked meat, etc.