1-2 Tbsp Olive Oil
4 small onions (1 large or 2 medium), medium chopped
1 Green Pepper, chopped
1/2 Bulb Garlic, coarsely minced
2 T Chili Powder
1 t Cumin
1 1/2 T Hungarian Paprika
1 t Black Pepper
2 Bay Leaves
1 1/2 Cups Red Beans, soaked and drained
2 1/2 Cups Water (supposed to be boiling)
Salt (1-2 Tbsp?)
Saute onions, and pepper for a few minutes; add garlic and spices, while cooking.
Add the water, beans and bay leaves, then bring to a boil. Bring up to high pressure and cook for 12 minutes, then natural pressure release.
Meanwhile I cooked 1 1/4 C basmati Rice with 2 1/2 C water non-pressure cooker. The beans were a little soupy, but with the rice they were just right.
The one-pot pressure cooker version:
4 C boiling water
1 C brown rice
Bring to pressure and cook for 10 minutes
Meanwhile chop and saute onions and pepper (if you’re lazy, you could just throw them in with the beans, un-sauteed).
Quick-release pressure cooker.
Throw in rest of ingredients (except salt), including beans, spices, onions, and peppers. Can also add 1 pound of kielbasa, sliced, at this point.
Bring to pressure and cook for 12-15 minutes, followed by natural pressure release.
Add salt to taste.