Thanks to an awesome week of feature posts about yours truly on The Kitchn, I have lots of new foodie pals (aka subscribers). Greetings and welcome to My Front Burner. I hope you find lots of inspiration, pick up a few cooking tips, and, of course, eat some delicious food made by you in your own home kitchen.
For all my loyal friends and followers, if you want to see where the magic happens, click here. If you want to find out what my top ten tools of the trade are, click here. I bet you’re just dying of curiosity to see how often I clean out my refrigerator and pantry —if so, click here. Or perhaps you would like to know what I’m cooking this weekend, click here. I know that’s a lot of clicking…it was a busy week!
I have one more link for you, click here, about The Ultimate Black Bean & Brown Rice Bowl that I make in my beloved pressure cooker. So, what is it about the pressure cooker that I like so much? Two things — it’s a super time-saver and cooking under pressure (the ingredients, not the cook) actually produces better food. It requires less liquid which is the key to why this recipe for brown rice is so awesome and a sealed pot means that more flavor stays in the food. Simple as that.
I’ve been reluctant to post pressure cooker recipes because I’m not sure how many of you own one. I feel so strongly that it’s a worthy investment of money and kitchen space that I’m thinking of starting a movement. (Long live the pressure cooker!) For those of you who don’t have one (yet), don’t despair. I’m including some alternative, albeit a bit more time consuming, cooking methods for this same recipe.
Speaking of which, I serve these bean and rice bowls a couple times a month. They are one of the few vegetarian meals I can entice my carnivorous boys to embrace. It’s a simple meal, but done right it’s the ultimate dinner in a bowl: bold-flavored black beans and perfectly cooked nutty brown rice, topped with sweet roasted potatoes, buttery avocados, tangy pickled onions and a dollop of sour cream.
Whether you’re a newbie to my blog or have been around since the start, I love getting feedback, answering questions or hearing how my recipes work for you in your kitchen. I would also like to know your thoughts about pressure cookers – do you have one? If so, would you like to see more pressure cooker recipes? (I hope so. But, really, no pressure.)
Ultimate Black Bean & Brown Rice Bowl
If you wonder why I don’t soak my beans, click here for more information. Since both the brown rice and black beans are made in the pressure cooker, I usually make the black beans first and transfer them to another saucepan for easy reheating. I then use the pressure cooker for the brown rice. You can do it in reverse order and reheat the rice in the microwave.
Serve these bowls with sliced avocado, pickled onions, sour cream and lime wedges.
- 3½ tablespoons vegetable oil, divided
- 1 onion, chopped
- 6 cloves garlic, minced
- 3 tablespoons ground chili
- 1½ tablespoons canned chipotle chili in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoons oregano
- 2 teaspoons ground coriander
- 4 cups water
- 1 pound dried black beans, picked over and rinsed
- Kosher salt and freshly ground black pepper
- 2 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed and cut into 3/4-inch thick rounds (see note)
- 2 tablespoons sherry or cider vinegar
- ¼ cup chopped fresh cilantro
- 5 cups cooked brown rice (recipe below)
- Heat 2 tablespoons oil in pressure-cooker over medium high heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, chipotle, cumin, oregano, coriander and 1 teaspoon salt and cook until fragrant, about 1 minute. Add water and black beans, lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 40 minutes, adjusting heat as needed to maintain high pressure.
- Meanwhile, adjust oven rack to middle position and preheat to 425°F. Toss sweet potatoes with oil and season with salt and pepper on a rimmed baking sheet. Arrange the sweet potatoes in a single layer and roast for 20 minutes. Flip potatoes and continue to cook until browned and tender, 10 to 15 minutes longer.
- Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure and carefully remove lid. Stir in vinegar and cilantro and simmer until cooking liquid is thickened, about 5 minutes. Season with salt and pepper.
To make these black beans in a traditional pot, follow the recipe as is, increase water to 8 cups. Bring to boil, lower heat to low, simmer covered until beans are tender, about 1½ hours. Remove lid and stir in vinegar and cilantro and simmer until cooking liquid is thickened, about 5 minutes. Season with salt and pepper.
If you want to cook your brown rice in the oven, click here for the recipe.
- 2 cups long-grain brown rice
- 3 cups water
- 1 tablespoon oil
- 1 teaspoon salt
- Combine rice, water, oil and salt in pressure cooker and lock lid in place. Bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 23 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure and carefully remove lid.