Instant Pot Vegan Red Bean and Rice

1 and 1/2 Cup Dry Red Kidney Beans

Overnight soak kidney beans in water. Drain the soaked kidney beans, wash well, drain and set aside.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Cup Green Bell Pepper, Chopped
1 Cup Celery, Chopped
1 Tbsp Garlic Cloves, Chopped

1/4 Tsp Cayenne Pepper

3/4 Tsp Black Pepper Powder

1/2 Tsp Dried Thyme
1/2 Tsp Dried Oregano
3/4 Tsp Smoked Paprika
1 and 3/4 Tsp Salt
1 Bay Leaf

2 and 1/2 Cups Water

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, green bell pepper, celery, garlic. Cook for 5 minutes, stirring frequently.

Add soaked, washed and drained kidney beans, cayenne pepper, black pepper powder, dried thyme, dried oregano, smoked paprika, salt, bay leaf, mix well.

Add soaked and drained kidney beans, water, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 25 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, remove the bay leaf and mash some of the beans against the sides of the pot with the back of the spatula or use potato mashed to mash. This will thicken the pot and make the classic, creamy texture of the dish.

2 Green Onions, Chopped
Cilantro, Chopped, To Garnish

Add cilantro and green onion and mix well.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve red beans with Rice.

Taste Note: Tastes
Serves: 4
Yields: 6 Cups
Source: budgetbytes