The combinations of red beans and rice is an old  lunch tradition  set in Southern  food, but especially in New Orleans. Before the advent of modern appliances, Monday was traditionally wash day, and it took all day to hand-wash the family laundry. So a pot of red or kidney beans would go on the stove along with the ham bone or meat stock  left over from Sunday dinner, and the longer it cooked, the better it tasted . By the time the washing was finished, the nutritious and tasty supper was ready.

And why not follow this tradition, of course in the meaning of cooking but not all-day-long-long washing. Anyway, a vegetarian way out for those who just begin their way in culinary.

You can choose among a huge variety of  beans, but we offer stop on kidney beans, as they are easier to cook and packed with useful vitamins. In the absence of red beans, larger maroon kidney beans are often substituted.

This is the way to cook beans. First, place kidney beans in large pot and add enough water to pot to cover beans by 2 inches, bringing to boil. As a general rule, beans should be soaked before cooking.  Rinse and add beans to the pressure cooker, add enough water to cover by 2 inches. It is recommended to add 1-2 tablespoons of fat (cooking oils, butter, lard, bacon drippings) to minimize foaming. In all cases beans should be finished using the natural release method.

 After some time of boiling, remove the  pot from heat and cover, letting beans stand 1 hour to soften. Then drain ad return beans to the same pot adding seven cups water.  If you cook a common version, add some chicken broth. Then, again, make the whole mixture boil with slightly reducing heat to medium-low. Your beans are to simmer until tender, for about an hour or so.

Drain beans, reserving 2 cups of cooking liquid which you will need for cooking rice and sauce. Well, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring the mixture to simmer over high heat for a while, then cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Then let the beans stand covered 10 minutes.

Many factors influence cooking times.  The actual cooking times may vary depending on your pressure cooker, heat source and the quality and quantity of the beans.  Drain the soaked beans and rinse well, add enough water to cover the beans by at least 2 inches, but do not fill the pressure cooker more than 1/2 full. Beans are always cooked at high pressure and use the natural release method to drop the pressure.

Meanwhile, heat vegetable oil with 2 cups onions in heavy large skillet over medium-high heat and sauté?  About 4 minutes is needed until it begins to soften.  Then it is time to add bell pepper, celery, and garlic sautéing until vegetables are tender. Well, in about 10 minutes stir it to beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Simmer about 15 minutes until liquid thickens slightly. Now it is ready- spoon kidney beans into bowls topping with rice.

Serve and enjoy!