Pressure cooking can really save time and make it easier to avoid heating up the kitchen — so necessary in the hot summer and really, at any time of year, who wants to spend extra time cooking? This recipe with its West Indian flair makes the best use of it, turning a rice dish into a hearty meal in itself or a great accompaniment to other foods. Rather than standard red beans, try the Salvadorean frijoles rojo de seda, which are actually silky in texture as the name suggests.
We like to serve ours with a scotch bonnet-based hot sauce to transport us to the Caribbean but if you are not into the heat, serve as is, either warm or at room temperature.
Oh yeah, yep, we know not every one has a pressure cooker (Why not?!). You can also cook this conventionally by bringing the mixture to a boil, reducing heat and letting it cook on low for about 20 minutes or until the liquid is absorbed.