The perfect comfort dish: instant pot stewed red beans with black rice and avocado – a must-try for all foodies

Indulge in the tantalizing flavors of our Instant Pot Stewed Red Beans with Black Rice and Avocado recipe. This culinary masterpiece combines the hearty goodness of stewed red beans, the nutty texture of black rice, and the creamy richness of avocado, creating a dish that will delight your taste buds and nourish your body.

Ingredients

For the Red Beans:

• 1 cup dried red beans, rinsed and sorted
• 6 cups chicken or vegetable broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Black Rice:

• 1 cup black rice, rinsed and drained
• 2 cups water

For the Avocado Salsa:

• 1 ripe avocado, peeled and diced
• 1/2 cup red onion, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• Salt and pepper to taste

Instructions

Making the Red Beans:
1. Place the red beans, broth, onion, green bell pepper, red bell pepper, garlic, thyme, oregano, bay leaf, salt, and black pepper in your Instant Pot.
2. Secure the lid and set the valve to “Sealing.”
3. Cook on high pressure for 30 minutes.
4. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
Making the Black Rice:
1. Rinse the black rice thoroughly and drain.
2. Add the black rice and water to your Instant Pot.
3. Secure the lid and set the valve to “Sealing.”
4. Cook on high pressure for 15 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
Making the Avocado Salsa:
1. Combine the avocado, red onion, cilantro, and lime juice in a bowl.
2. Season with salt and pepper to taste.

Assembling the Dish

1. Fluff the black rice with a fork.
2. In a large bowl, combine the stewed red beans, black rice, and half of the avocado salsa.
3. Top with the remaining avocado salsa and enjoy!

Health Benefits

This Instant Pot Stewed Red Beans with Black Rice and Avocado recipe is not only delicious but also packed with nutritional value:

• Red beans: Rich in fiber, protein, and iron
• Black rice: High in antioxidants and fiber
• Avocado: Excellent source of healthy fats, fiber, and vitamins

Variations

• Vegetarian: Use vegetable broth instead of chicken broth.
• Spicy: Add a pinch of cayenne pepper or chili powder to the red bean mixture.
• Sweet: Add a tablespoon of brown sugar or maple syrup to the red bean mixture.

Tips

• For a creamier texture, mash some of the cooked red beans before combining them with the black rice.
• If you don’t have an Instant Pot, you can cook the red beans and black rice on the stovetop.
• Leftovers can be stored in the refrigerator for up to 3 days.

Alternatives

• Instead of black rice: Use brown rice or quinoa.
• Instead of avocado salsa: Use diced tomatoes, salsa, or guacamole.

Recipe Card

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What You Need to Learn

Q: Can I use canned red beans instead of dried beans?
A: Yes, you can use 2 cans (15 ounces each) of drained and rinsed canned red beans. Reduce the cooking time to 10 minutes on high pressure.
Q: How do I store the leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this dish?
A: Yes, you can freeze this dish in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.