Red Beans and Rice

Makes about 8 cups

3cooker cups dried red kidney beans, soaked overnight 1tablespoon extra virgin olive oil 2garlic cloves, finely chopped ½jalapeño, finely chopped 12⁄3 cups unsweetened coconut milk 2cups reduced-sodium vegetable broth 4stems fresh thyme 1bay leaf 1teaspoon sea salt, divided 1½ x ½-inch piece fresh ginger, peeled ½teaspoon ground cinnamon 4green onions, sliced 3cooker cups medium-grain white rice 1cup water

Nutritional information per serving (based on 1 cup): Calories 470 (21% from fat) • carb. 77g • pro.18g • fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg • calc. 141mg • fiber 13g

Put the olive oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Sauté 2 to 3 minutes, or until fragrant. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger. Switch the cooker to the White Rice function and press Start. Close the lid and let cook for 35 minutes. Once the 35 minutes have elapsed, open the lid and add the rice and water. Close the lid again and let the unit complete its cooking program. Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients including the remaining ½ teaspoon of salt; toss to combine. Adjust seasonings and serve immediately.