14.5ozcan of diced tomatoesI use the one with herbs
1/2teaspoon chipotle powder
1cupblack beans210 grams, soaked in warm water for 2 hours
1 teaspoonsaltor to taste
2cupsbrown rice390 grams
avocado, to serve
Soak black beans in warm water for 2 hours. After 2 hours, drain the water and set the beans aside.
Press the saute button on your Instant Pot. Once it displays hot add oil and then add onion and garlic.
Cook for 3 minutes until onions are softened.
Stir in the can of tomatoes, add cumin powder, smoked paprika, oregano, 1/4 teaspoon chipotle powder, cayenne pepper (if using).
Cook for 3-4 minutes until tomatoes and spices are well cooked. Add soaked beans, water, salt and mix well.
Place a trivet inside your IP. Place a container (which would fit into the IP) filled with brown rice on top of the trivet.
Add water, oil (optional) to the rice container. Cover the container with lid or aluminium foil. Close the pot with its lid.
Press the manual or pressure cook button. Cook on high pressure for 22 minutes, let the pressure release naturally for 10 minutes and then do a quick release.
Open the pot carefully, fluff the rice with a fork and remove the rice container.
Remove trivet and then press the saute button. Mash some of the beans (optional), add cilantro, simmer for 2-3 minutes. Add remaining 1/4 teaspoon chipotle powder. Adjust spices to taste. Also squeeze in some fresh lime juice.
Serve rice and beans with avocado slices.
You may add less water to the beans if you like your beans to bit on the dried side. Add 1 cup water in that case in place of 1.5 cups.