1/4 cup of beans (red kidney, black-eyed or pinto)
1/2 clove of garlic
1/4 cup of onion
1 small carrot cut into cubes
1/2 cup of zucchini cut into cubes
1/3 cup of rice
Salt to taste
1/2 tablespoon of olive oil
1/4 cup of beans (red kidney, black-eyed or pinto)
1/2 clove of garlic
1/4 cup of onion
1 small carrot cut into cubes
1/2 cup of zucchini cut into cubes
1/3 cup of rice
Salt to taste
1/2 tablespoon of olive oil
Let the beans soak in 3 cups of water in the refrigerator for one day and night
Place them with the water, garlic, and onion in a pressure cooker and cook at high heat until steam starts to come out
Lower the heat and cook for another 30-40 minutes, or until the soup forms and the beans become soft
Remove the pressure cooker from the heat and let it pressurize
Remove the garlic and onion
Add the vegetables and rice and season with salt
If the soup is too thick, add a little water
Cook for another 10 minutes or until the vegetables and rice are tender
When serving, drizzle with olive oil and stir.
