2 c. dry black beans
2 tbsp. oil
3 tbsp. butter
1 chopped onion
2 cloves garlic, chopped
1 c. rice
6 c. water
Pinch of salt and pepper

Put beans in pressure cooker with 4 cups water and oil. Close and cook until control jiggles. Remove from heat, cool naturally, drain beans and set aside.

Cook onion in butter until translucent, add garlic and rice. Stir and cook for 5 minutes. Add 2 cups water and beans. Cover and cook on high until control jiggles, then lower heat and cook five minutes. Remove from heat, let sit 5 minutes, then run under cold water. Season to taste. Serves 4. May be doubled in a 6-8 quart cooker.