Soak the beans in plenty of water overnight or for at least 6 hours.
Drain and rinse them a couple of times.
Put them in a pressure cooker with 1.5 litres of cold water. Bring to a boil. Firmly close the lid, and wait for the pressure valve to rise and whistle. (This step is unnecessary if using tinned beans).
Turn the heat down low and cook for 30 minutes.
Remove from heat and allow to depressurize naturally.
While the beans are cooking, soak the rice in plenty of water. Every so often, stir them with your fingers to release the starch, drain and add fresh water.
Meanwhile, chop the onion, the garllic cloves, the chilies and the shallot. Scrape the carrots and keep them covered with water.
Take a large stewing pot and heat the oil in it. When it’s reasonably hot, add in the onion; stir, and cook gently.
Take the carrots out of the water and slice as thinly as possible.
Add the garlic and stir a couple of times. Add the chilies, and stir a couple of times. Add the carrots, and cook for a minute.
Add the oregano or basil, and stir a couple of times. Add the tomatoes; if necessary, crush them with a potato masher (you could add a little soy sauce now, too).
By now, the beans should have depressurized. Drain them, catching their cooking liquid in a bowl. Add the beans to the stewing pot, and bring to the boil. Add the cooking liquid as necessary, to keep the stew nice and wet. Add a little salt.
When boiling, turn down low, and cook for 10 minutes, then set aside.
When the water starts to run clear from the rice, put the olive oil spread in the pressure cooker and heat gently.
Add the shallots and cook gently.
When the rice water is really clear, drain one last time and tip all the rice in with the shallots. Mix well. Then add cold water, just covering the rice. Bring to a boil. Once boiling, turn the heat down low, cover and turn the dial on the pressure cooker to steam.
As soon as the steam appears from the lid, turn the heat down as low as possible - if necessary, move the pot to a smaller ring.
There should only be a thin plume of steam coming out of the lid.
Cook for 20 minutes, then remove from heat. Place the pressure cooker on a wet tea towel. Allow to settle for 10 minutes.
While it does, just bring the red beans to the heat again, gently.

250 g red kidney beans
450 g rice
1 medium-sized onion
1 banana shallot
3 medium-sized carrots
6 cloves garlic
4-5 hot green chilies
1 tin chopped tomatoes
Dried oregano or fresh basil, torn
Salt, to taste
Olive oil spread
Olive oil