Recipes

Cuban Black Beans & Rice
1. Wash, sort and soak beans, see page 33 and
34 for soaking methods.
2. In a 4-quart or larger pressure cooker, heat
olive oil over medium high heat.
3. Add onion and garlic. Cook until onion
softens.
4. Add rice over high heat, stirring often, until
lightly golden.
5. Add water and soaked, drained beans. Stir in
cumin, cayenne, salt and pepper.
6. Close lid and bring pressure to first ring over
high heat. Adjust heat to stabilize pressure at
first red ring. Cook for 15 to 18 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
268 calories / 9g protein / 42g carbohydrates / 7g fat
5g dietary fiber / 3mg cholesterol / 375mg sodium
1
/2
pound (1 cup) dried
black beans
3 tablespoons olive
oil
1 medium onion,
peeled and
chopped
2 cloves garlic,
peeled and minced
3
/4 cup medium or
long grain white
rice
2 cups water
1 teaspoon ground
cumin (optional)
1
/4 teaspoon cayenne
(optional)
1 teaspoon salt
1
/4 teaspoon freshly
ground black
pepper
47
0
30
45
15