Steps for Preparing and Cooking Rice and Beans in the Pressure Cooker:

• The night before, soak the dried beans in water (we used both cannellini and borlotti, but you can use just one type based on your preference).

  The next day, rinse the beans well and place them in the pressure cooker. Add one tablespoon of oil, the carrot (peeled and halved), the onion (also peeled and halved), and finally, the washed celery stalk without strings.

  Add water to cover three fingers above the level of the beans.

  Close the pressure cooker lid, check that the valve is closed, turn on the gas to medium heat, and bring to pressure. Once it’s at pressure, lower the gas and cook for 15 minutes.

  After the time has elapsed, turn off the gas, wait a few minutes, then release the pressure and remove the lid.

• Remove the vegetables (you can use them for a cooked vegetable salad), drain the beans but keep the liquid.

  Mash half of the beans with a fork.

  In the pressure cooker, add the remaining oil, the garlic clove, and let it sauté. Then add the whole and mashed beans, the rice, cover with the beans’ cooking broth (it should cover the beans by two fingers), add the tomato paste, and salt well.

  P.S. If the beans’ cooking liquid is insufficient, add hot water or, better yet, broth.

• Close the pressure cooker, always check the valve, and bring to pressure over medium heat, then lower the flame and cook for half the time indicated on the rice package.

  After cooking, release the pressure, remove the lid, stir the rice well, and serve it on individual plates.