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.
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.
INGREDIENTS:
1 Tbsp. Olive or Coconut Oil
1/2 cup Chopped Onion
3 Cloves Garlic
1 1/2 Cups White Rice (rinse well several times)
2 1/2 Cups Liquid (1 can of coconut milk, plus 2-3 Tbsp bean liquid and broth or water to 
make 2 1/2 cups)
2 Cups Cooked Red Beans (Frijoles Rojo de Seda are Salvadorean variety that stay very firm but any small red beans work)
8 Allspice Berries
1 Habanero or other hot pepper (optional)
1 Tbsp. Fresh Thyme
1 Tsp. Dried Thyme
1/4 Tsp. Mace powder
1/4 Tsp. Clove powder
1/2 Tsp. Salt
HOW TO MAKE IT:
Step One: Saute onion and garlic in oil for about two minutes. Add rice and stir to coat with oil.
Step Two: Add remaining ingredients to pot (rice, liquid, beans, and spices).
Step Three: Lock on lid and bring to high pressure for seven minutes. Remove from heat and allow pressure to come down naturally.
Step Four: Adjust seasonings if necessary and fluff.
NOTE: Salvadorean red beans take a really long time to cook. Even in the pressure cooker, it can take 20 minutes to cook pre-soaked beans. Plan accordingly.