Power Cooker Brazilian Beans & Brown Rice

It's already a powerful combination of fiber rich and anti-inflammatory foods. Cooking this recipe in a multi-functioning pressure cooker saves time and equipment. In just a little over an hour, the vegetables were sauteed, beans and rice cooked and sauce infused into the flavorful meal combo. Here's how I did it:

Brazilian Beans with Brown Rice

Serves 4

Saute peppers, celery, carrots, onion and garlic in olive oil 5 minutes.
1/4 cup sweet red and orange peppers, seeded and diced
1/4 cup celery with leaves, diced
1/2 cup carrots, peeled and diced
2 tablespoon onion, diced
2 tablespoon garlic, minced
1 tablespoon olive oil

Add spices. Stir and cook 1 minute. Cancel saute function.
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/8 teaspoon coriander

Add beans, brown rice, broth and bay leaf. Lock lid on cooker. Cook at medium pressure for 30 minutes. Release pressure and remove lid.
2 cups vegetable broth, low sodium
1/2 cup dried black beans
1/3 cup brown rice
1 bay leaf

Remove bay leaf. Stir in molasses, tomatoes, paste, juice and apricots. Heat and stir (I chose the saute function for 5 minutes).
2 tablespoon tomato paste
4 teaspoon black strap molasses
1/3 cup diced tomatoes in juice
3 tablespoon orange juice
1/4 cup dried apricots, diced