Date: Tue, 22 Mar 94 07:48:55 GMT
From: firstname.lastname@example.org (NANETTE BLANCHARD)
Here is a nice fatfree recipe from the current issue of
Sunset. I may try to adapt this one for the pressure cooker.
SURPRISING BEANS AND RICE
2 cups dried pinto beans
3 large cloves garlic, minced or pressed
1 tsp dried Italian herb seasoning mix (or 1/2 tsp EACH dried
basil leaves, dried oregano leaves, and dried thyme leaves)
1 tsp crushed dried hot red chilies
1 large (1/2 lb) onion, chopped
1/3 to 1/2 cup apricot jam
3 cups hot cooked rice
Thinly sliced green onions, including tops
Sort beans for debris. Rinse beans and put in a 4- to 5-
quart pan; cover with water. Bring to a boil on high heat.
Remove from heat, cover,and let stand 1 hour or up to 1 day;
drain. To beans, add 2 cups water, garlic, Italian seasoning,
chilies, and chopped onion.
Bring to a boil over high heat; cover and simmer until beans
are tender to bite, about 1 1/2 hours. Stir occasionally. After
1 hour, mix jam into beans.
If cooked beans are soupier than you like, boil uncovered,
stirring often, until they reach the consistency you want. Pour
beans onto 1 side of a rimmed platter; mound rice opposite and
sprinkle both with sliced green onions. Add salt to taste. Makes 5
or 6 servings.
Per serving: 418 cal (2.4% from fat), 17 g protein, 1.1g fat,
(0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol.