Black Beans And Rice; Curried Chickpeas With Potatoes; Sautéed Kale - Cuisinart CPC-600N1 Serie Manual Del Usuario

Black Beans and Rice

A quick version of the classic
Cuban side dish.
Makes 8 cups
1 cup dried black beans, soaked
overnight
1 tablespoon olive oil
1 jalapeño, seeded and chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
4 cups low-sodium chicken
broth, divided
1 bay leaf
2 cups long-grain white rice
1 teaspoon kosher salt
1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
When the oil is hot, add the jalapeño and
garlic and cook until soft and fragrant, about
3 minutes. Stir in the cumin and rinsed beans
with 2 cups of broth and the bay leaf.
3. Secure the lid and select High Pressure. Set
time for 15 minutes. When the tone sounds,
use Quick Pressure Release.
4. Once the pressure is completely released, the
red indicator will drop. Remove lid and add
the remaining chicken broth, rice and salt. Stir
well and select High Pressure for 3 minutes,
allowing the pressure to release naturally.
5. Remove lid and stir together, adjust seasoning
as desired and serve.
Nutritional information per serving (1 cup):
Calories 265 (7% from fat) • carb. 52g • pro. 9g
fat 2g • sat. fat 0g • chol. 0mg • sod. 553mg
calc. 73mg • fiber 4g
Curried Chickpeas with
Potatoes and Spinach
Vegetarian comfort food!
Makes about 4 cups
2 teaspoons vegetable oil
½ red onion, finely chopped
1 habanero pepper, deseeded
and finely chopped
2 garlic cloves, finely chopped
1 tablespoon mild curry powder
½ teaspoon ground cumin
1 cup dried chickpeas, rinsed
and drained
2 cups low-sodium vegetable or
chicken broth
12 ounces white potatoes,
cut into ½-inch dice
½ teaspoon kosher salt
1 cup fresh baby spinach, packed
1. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once the oil is hot, add the onion, pepper and
garlic. Cook until softened and fragrant, about
5 minutes. Add the curry powder and cumin
and stir well over the heat; continue to cook
for a few minutes. Add the dried chickpeas
and broth. Secure the lid and select High
Pressure. Set time for 30 minutes. When tone
sounds, allow pressure to release naturally.
2. Once pressure is completely released, the red
indicator will drop. Remove the lid. Add the
potatoes and salt and secure the lid. Select
High Pressure for 3 minutes. When time
expires, use Quick Pressure Release.
3. Remove the lid and stir in the spinach. Taste
and adjust seasoning as desired.
Nutritional information per cup:
Calories 152 (20% from fat) • carb. 24g • pro. 7g
fat 3g • sat. fat 0mg • chol. 0mg • sod. 443mg
calc. 47mg • fiber 16g
Sautéed Kale
This simple side dish is a tasty way to get
greens on your plate any night of the week.
Makes about 3 cups
1 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Pinch crushed red pepper
8 ounces (10 packed cups) kale, hard
stems removed and discarded, leaves
and tender stems roughly chopped
½ cup low-sodium chicken broth
1. Put the olive oil in the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Add the garlic and cook until garlic is fragrant
but has no color. Stir in the salt and crushed
red pepper.
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