1 1/2 c. dried beans such as kidney, black or pinto beans
Oil as needed
2 lg. onions, finely chopped
2 crushed garlic cloves
1-2 carrots, finely chopped
1 stalk celery, chopped (optional)
2/3 c. chopped parsley
5-6 tsp. dried basil
1 tsp. dried oregano
2 lg. tomatoes, coarsely chopped
4-5 tsp. salt
Pepper to taste
2 c. raw brown rice (cook with 4 tsp. salt)
1/4-1/2 c. butter
1 c. (or more) grated Parmesan or Monterey Jack cheese

Cook beans until tender, approximately 45 minutes in average size pressure cooker.

Saute onions, garlic, carrots, celery, parsley, basil and oregano in oil until onion is golden. Add tomatoes, salt, pepper and cooked beans. Add butter and cheese to cooked rice. Then add rice mixture to first mixture. Garnish with more parsley and cheese.