Coconut Rice and Beans à la Marine (Instant Pot)

GET THESE:

4 cups of basmati rice
1 can of coconut milk  (13.5 fl oz)

1lb of dry, small red beans
lots of water
salt
curry powder
minced garlic
oil (olive is great, stay away from motor)
1 instant pot (2 for the extra impatient)

 

Photo by Foto T on Unsplash 

DIRECTIONS:

1. Rinse the beans. Don't soak them overnight. Chuck em into the instant pot now. Do it.

2. Add 8 cups of water, salt, minced garlic, oil, and curry powder until it tastes like a sad, watery, salt-curry-garlic soup. Ratio is 1 part beans to 4 parts spicy water.

3. Set the instant pot for 45 mins at high pressure. When the pot goes meep meep, vent that pot.

(If you've got 2 instant pots, disregard the pleb step below and walk over to your second instant pot, Mx. Fancypants.)

4. Get those beans out of there and rinse out the evidence ASAP. Rice is on its way over to the instant pot and it hates when red beans are given priority.

5. Dump 4 cups of basmati rice in the pot. Also add the can of coconut milk and ~19 oz (2 cups 3 oz) of water. Ratio is 1 rice to 1…. liquid stuff.

6. Set the instant pot for 3 mins at high pressure. Yes, that is correct. 3 whole minutes. When the pot goes meep meep, turn it off and WAIT 10 GOSHDARN MINUTES. Then, vent that pot.

7. Combine the finished rice and beans into the instant pot. Then, move the mix into the largest Tupperware container you got because you just made way too much rice and beans. You could’ve followed the ratios and made a reasonable amount, but you didn’t. You were just cooking army portions all willy-nilly without stopping to ask yourself if this was a bit much. Didn’t even check to see if “à la marine” means “Navy style” because it’s enough to feed a Navy. You just started straight away on step one. Foolish.