Ingredients
1 cup rice
2 cups water
2 tablespoons cilantro
2 (15 ounce) cans pinto beans
1 tablespoon olive oil
1 tablespoon smoked paprika
1 1 yellow bell peppers or 1 orange bell pepper
1/2 teaspoon salt
1 dash pepper
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Electric pressure cooker for stocks, beans, braising, sterilization
Dried black limes — tangy-fermented depth for Persian stews and rice
Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Meanwhile, halve bell pepper, remove stem and seeds, and cut into 1/2-inch pieces. Finely chop cilantro leaves and stems. In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, 1/2 teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4-5 minutes. Rinse then add beans plus 1/4 cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes. Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.