Pressure Cooker Belizean Rice and Beans

Ingredients

• 1 lb. red kidney beans
• 2-4 garlic cloves, peeled and smashed
• 1 onion, chopped
• 2 C. short-grain brown rice
• 1 can coconut milk (I used the “lite” crap)
• Salt
• Limes (optional)
• Hot sauce (optional)

Instructions

1. Rinse beans.  Add to pressure cooker with garlic and a pinch or two of salt.  Cover with water (about an inch over the beans).  Seal pressure cooker.  Bring up to pressure.  Reduce heat to maintain a bare “whisper” for 30 minutes.
2. Rapid cool or vent pressure cooker.  Strain the beans and save the liquid.
3. Rinse rice.
4. Add beans, rice, and onion back to the pot.  Add another pinch of salt.
5. Measure coconut milk and add enough of the reserved cooking liquid to make 2 cups.  Add to the pot.
6. Reseal the pressure cooker.  Gently bring back up to pressure.  Reduce heat and cook for 22 minutes.
7. Release pressure.  Serve with a squeeze of lime juice and plenty of hot sauce (Marie Sharp’s is preferred for authenticity)