Instant Pot Red Beans & Rice

For the Beans:

• 1 lb. Camellia dried red kidney beans, rinsed & soaked using long-soaking or quick-soaking method
• 4 c. water 
• 1 large onion, chopped
• 4 celery ribs, chopped
• 4-6 cloves garlic
• 1 T. parsley flakes
• 2 tsp. thyme
• 2 tsp. marjoram
• 2 tsp. salt 
• 1 tsp. smoked paprika
• 1 tsp. liquid smoke
•  1/2 tsp. black pepper
•  4 bay leaves 

For the Rice: 

• 2 c. brown rice (I use Jasmine.)
• 2 c. water 
• 1 tsp. salt

 Toppings or add-ins:

• Frank's Red Hot or desired hot sauce
• Jarred roasted red peppers (optional)
• Greens such as chopped Romaine or Spring Mix (optional)

Pour the soaked & drained beans into the Instant Pot with 4 cups of water.  Place the vegetables and spices on top of the beans. Close the lid and set it to cook on high pressure for 10 minutes.  Let the pressure come down naturally before opening the lid.  Discard the bay leaves, and mince the garlic cloves back into the beans with a garlic press (or smash with a fork on the side of the pot.) If you have two Instant Pots, cook the rice ingredients in the second pot for 30 minutes (high altitude timing) with natural pressure release.  If not, cook the rice separately.  Stir as much of the brown rice as desired into the bean mixture.  In individual bowls, serve the beans and rice over a bed of greens and top with roasted red pepper and hot sauce as desired. 

Note:  I have tried making the recipe with other brands of red kidney beans purchased locally, but Camellia beans are more tender and delicious.  Since my family loves this recipe so much, the extra cost of ordering Camellia beans online is worth it to us.