Prepare meals fast with this Pressure Cooker! Just toss ingredients into the pot, close the lid, and let the pressure cooker do the work – presets for meats, stews, soups and beans eliminate the guess-work! It’s easy to brown, simmer or sauté food right in the pot before cooking, plus keep it warm when done! Pressure-cooked food retains more vitamins and minerals than traditional cooking methods, stays moist and flavors stay true.
BLACK BEANS AND RICE RECIPE
Recipe Booklet
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.
