Or Black Beans and Rice.
I’m getting a lot of use from my new InstantPot. I made a big batch of black beans and froze half. Yesterday a big pile of rice fluffed its way to our plates, topped with the saved portion of beans, which had been supplemented with the ubiquitous sausage morsels.
The red pepper ratatouille really set off the dish, both with the splash of color and the very nice flavor addition.
Mr. Bean Boy overindulged, but that, and a good nap, made him a happy man.
My rice cooker is looking very sad these days.
Adventures of Dorrie Anne 
I’m still contemplating getting an InstantPot. If I do get one I may have to make room for it by passing along my slow cooker or pressure cooker to Goodwill.
By the way, I started responding to your comment on my post and suddenly your comment disappeared along with what I was typing. This is at least the second time that has happened. I am mystified what I did wrong.
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Keep the slow cooker and pass along the pressure cooker. The InstantPot is jolly good for quicky things, but I don’t want to tie it up all day with a slow cooker task. In fact, since having acquired the InstantPot, I purchased a seven-quart Crock-Pot to hold larger amounts of bones for broth. I now have a 1.5-, 4-, and 7-qt. Crock-Pot, and use each and every one for different purposes.
The InstantPot is far superior to my high-end stove-top pressure cooker, so it was an easy choice.
If you hear clattering in my kitchen today, it is because I am about to embark on a whirlwind re-ordering of my pots and pans.
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Sounds muy Cubano. . .😁
Please give my regards to my amigo, aka, Mr. BB
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This looks delicious. Rice and beans – always a tasty combination.
I’m surprised the Politically Correct police did not change the name of the dish yet! 😀
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True! But it’s been around for a very long time – maybe grandfathered in!!! ;->
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Not going to help you in court! You’re doomed! lol 🙂
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Uranium! ;->
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lol Secret weapon – good thinking! 🙂
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It makes as much sense as the 77 minutes of crazy we just experienced!
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looks fantastic and delicious, Judie, have a nice day, virtual hugs Mitza
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One of our favorites!
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I’ve always wanted a Insta Pot! What to cook first, is my question? Rice and beans look yum.
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I’ve been cooking beans for decades – all different ways. A long, slow cook in a Crock-Pot is good, but takes all day to get a uniformly soft bean. It isn’t really “instant” in the InstantPot, but it does work amazingly well for texture. I let them cook under normal pressure for 40-60 minutes (depending on the bean size), and then let them sit for another hour. I don’t know exactly when the pressure is down, but I just start them two (or more) hours ahead of time, and I know they will be perfect.
My New Orleans bean boy loves beans, so I just cook a pound at a time, rotating kind, and keep them in an airtight container in the refrigerator and trot them out for about every other meal. They’re great as a filler, and good for your body!
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