Ingredients
Directions
Turn on the sauté option for a 6–8-quart pressure cooker. Add the onion, bell pepper, celery, and garlic. Cook until onions are translucent, about 5 minutes, stirring occasionally.
Add the smoked paprika, garlic powder, onion powder, dried oregano, optional cayenne and black pepper, and bay leaves. Stir until combined with the veggies.
Add the miso, tamari, beans, and water. Stir until the miso is dissolved.
Set the pressure cooker to pressure cook on high for 55 minutes.
Once the pressure cooker is finished cooking, allow the steam to release naturally for 10 minutes, then release the remaining pressure manually.
Carefully remove the lid and discard the bay leaves.
Divide the beans between plates of rice. Top the beans with green onions, avocado, and optional cilantro or parsley.
Chef's Notes
Prep Ahead
If not using a pressure cooker, soak beans for 12–24 hours ahead of time. Once the beans are done soaking, drain and rinse the beans before adding them to a pot of fresh water.
Stove Top Directions
1. Place a 6–8-quart pot over medium heat and follow steps 1–3 in the directions above.
2. For the stovetop version you will need 6–6 ½ cups of water. Bring the ingredients to a boil for about 10 minutes. Cover the pot with a lid, reduce the heat, and simmer for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom of the pot. Remove the lid, and continue to simmer on low heat uncovered for 1–2 hours, or until the beans have become tender.
3. Stir the beans occasionally. The consistency of the beans should thicken up and become creamier the longer it simmers. Mashing a few of the beans along the side of the pot will help create this consistency. If the beans become too dry, add ½–1 cup of additional water.
4. Once the beans are tender and the consistency is thick and creamy, similar to a stew, remove from the heat and discard the bay leaves.
5. Divide the beans between plates of rice. Top the beans with green onions, avocado, and optional cilantro or parsley.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Turn on the sauté option for a 6–8-quart pressure cooker. Add the onion, bell pepper, celery, and garlic. Cook until onions are translucent, about 5 minutes, stirring occasionally.
Add the smoked paprika, garlic powder, onion powder, dried oregano, optional cayenne and black pepper, and bay leaves. Stir until combined with the veggies.
Add the miso, tamari, beans, and water. Stir until the miso is dissolved.
Set the pressure cooker to pressure cook on high for 55 minutes.
Once the pressure cooker is finished cooking, allow the steam to release naturally for 10 minutes, then release the remaining pressure manually.
Carefully remove the lid and discard the bay leaves.
Divide the beans between plates of rice. Top the beans with green onions, avocado, and optional cilantro or parsley.
