Spicy Rice & Beans

"I do not like beans," I said to my husband. "Beans are mushy and overcooked and disgusting and... oh, you mean you can adjust soak time on beans so they're a little al dente? And you can pick different beans? Well why didn't you say so in the first place..."

Tip: PRESSURE COOKER REQUIRED. We use Instant Pot.

Ingredients:

• Protein of choice (2 lbs sausages, 1.5 lb salmon, 1.5 lb catfish, etc)
• 4 cups water
• 2 cups dry pinto beans
• 2 cups brown rice
• 1lb sliced mushrooms
• 4 tsp salt
• 1 ¼ tsp ground cayenne pepper
• 2 ½ tsp chili powder
• 2 ½ tsp ground cumin
• 3 oz (approx.) peeled garlic
• 3 bay leaves

Directions:

1. Measure out beans. Pick out broken/shriveled ones to toss. Soak for 2 hours.
2. Rinse beans and pick them over again. Add to pressure cooker.
3. Measure out rice and rinse in strainer. Add to pressure cooker.
4. Rinse mushrooms and add to pressure cooker.
5. Chop protein into desired size and add.
6. Mince garlic. Add garlic, bay leaves, chili powder, cumin, cayenne pepper, and salt.
7. Add 4 cups of water. Stir everything around.
8. Pressure cook settings:
   Pressure cook—30 minutes.
   Pressure—high.
   Delay—off.
   Keep warm—off.
   Start.
9. Allow to sit until pressure valve indicates it’s safe. Enjoy!