Russell Hobbs RHNPC401 Owner's Manual page 37

SUNDRIED TOMATO AND
BLACK BEAN VEGETARIAN CHILI
1/2 cup dried black beans
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 medium green pepper, cored, seeded and chopped
1 jalapeno pepper, cored seeded and chopped
3 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 (14.5-ounce) cans diced tomatoes
1-1/2 cups water
1 tablespoon vegetable oil
1/4 cup sundried tomatoes
1/2 teaspoon salt
1 tablespoon minced fresh cilantro
1. Soak beans overnight according to package directions . Drain
the beans and set aside.
2. Heat the oil in the Pressure Cooker Pan on
MAX/BROWNING. Add the onion, garlic,
peppers, carrot,chili powder, cumin and
oregano.Sauté 5 to 7 minutes until onion is
soft,stirring frequently.
3. Add the soaked beans, tomatoes, water, oil,
sundried tomatoes and salt.Stir to combine.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE.Heat on
MAX/BROWNING until the HIGH/LOW
Pressure Level Indicator and the Pressure Lift
Pin raises.
5. When a steady flow of steam is released from
the Pressure Regulator Valve, reduce the
Variable Temperature/Pressure Control to 7 - 8
and cook at HIGH pressure 18 to 22 minutes or
until done.
6. Turn the Variable Temperature/Pressure Control to WARMING and
turn the Pressure Cooker OFF. Unplug the unit.The Power Indicator
Light will turn off. Use the Natural Steam Release method. Wait
until the HIGH/LOW Pressure Level Indicator and the Pressure Lift
Pin drops.
7. Serve with fresh cilantro.
Makes 6 servings
36