Heirloom beans and rice

I just discovered heirloom beans, and having tried a few varieties, will never go back to ordinary store dried beans or canned ones.  What a difference.  If you are trying to incorporate more beans into your diet, you owe it to your taste buds to check out http://ranchogordo.com.  These beans are guaranteed to be 2 years old or younger.  With soaking and a pressure cooker, these beans are almost instant food.


1 Cup (dry) brown rice
3/4 cup Rio Zape Beans - soaked for at least 4 hours (any variety of heirloom beans will do, this is what I used today)
2 onions, diced
4-6 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
pinch of salt

I made short grain brown rice in my rice cooker.  (very easy, add rice & water, and press a few buttons, within 2 hours you have perfectly cooked rice that didn't need any attention).

Water saute 2 diced onions till translucent , then add a package of sliced baby bella mushrooms and some garlic.  sautee some more, then add carrots and parsnips.   Let it breathe for a minute or two, then add in the soaked beans, and enough water to cover everything.  Cover and lock the pressure cooker, and bring to high pressure.  Cook for 9 minutes at high pressure and use natural release.  When almost ready to serve, remove lid and bring to a boil.  Add a pinch of salt and the cooked rice.  Boil for about 5-10 minutes, or till beans/rice is the consistency you want.  Serve in bowls with spoons.