Instant Pot Moros y Cristianos

8 standard portions

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Ingredients

• 2 cups black beans (dried)
• 3 cups brown rice (rinsed)
• 4 cups water ((see notes))
• 1 yellow bell pepper (sliced and halved)
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 1 tsp cumin
• 1 tbsp oregano
• 1 tsp black pepper
• 2 bay leaves
• pink salt (to taste)
• 2 tbsp olive oil (coconut oil works too!)

Method

1. Rinse the black beans in a colander to rid any debris and remove any broken beans or any impurities (if any).
2. After thoroughly rinsing off the black beans pour the 4 cups of water onto the beans, cover and leave to soak overnight or for about 6 hours if you are pushed for time.
3. Add the oil first followed by the onion, garlic and bell peppers (your sofrito) to the inner pot and select "saute". Saute until soft and translucent for a few minutes then select "cancel" so the vegetable cook on the residue heat.
4. Add the seasoning - oregano, cumin, black pepper, bay leaves and combine with the vegetables.
5. Pour in the black beans along with the water (if using canned beans add them now with the extra water to make it 4 cups in total)
6. Pour in the brown rice and stir so everything is evenly combined
7. Select "pressure cook" and choose "high" if the option isn't on default then adjust the +/- to 25 minutes.
8. Place the lid on with the valve set to "sealing" it will take several minutes to reach pressure before starting to cook.
9. Once the cooking process has finished, leave unit to do a natural release (should take approximately 15 minutes)
10. Add the pink salt according to taste and serve.