Brazilian Bowl

Bowl:

• Red Cajun Rice
• Butternut Squash
• Avocado sliced
• Brazilian Black Beans
• Mango cubes
• Sliced red onion

Red Cajun Rice:

To pressure cooker add: 2 garlic clove, slice of onion, 1/2th of a red and green bell pepper, 2 celery stalks, 2 TB oil, 16 oz can tomato sauce (mini can), 2 TB cajun spice, dash of chipotle powder or smoked paprika, salt to taste, 1 cup dry rice, 2 cup water, parsley or cilantro optional. Cook on brown rice setting for 30 minutes. Release naturally.

Brazilian Black Beans:

• 1 pound dry black beans
• 1 small-medium onion, diced
• 5-6 cloves garlic, pressed or minced
• 4 cups vegetable broth (can use chicken or beef, or even water instead)
• 1 cup water (more if desired, for "soupier" beans)
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 
  
• In a large colander, rinse beans thoroughly. Transfer to a large bowl, sort, and cover with the water. Allow to soak overnight or at least 6 to 8 hours.

In a large pot over medium high heat, add olive oil, onions and bacon. Cook, stirring occasionally, until onions are soft and bacon is cooked, 4 to 5 minutes. Add garlic and bay leaves and cook, stirring, until fragrant, an additional minute. Add beans and soaking water. Bring to a boil and reduce heat to medium-low. Cover partially and simmer until beans are tender, 1 ½ to 2 hours. Turn off heat and remove bay leaves. Season with salt. Serve over jasmine rice.

* Can use cans of black beans instead in a frying pan for faster results