Red Beans And Rice - Cuisinart FRC-1000C Instruction And Recipe Booklet

2 teaspoons honey
½ lime, juiced
½ teaspoon (2.5 ml) kosher salt
For serving: lime wedges, cilantro
leaves, cotija queso, sliced radishes,
chopped romaine or cabbage,
diced onion
1. The night before: Put the hominy in the
cooking pot of the Cuisinart
Multicooker and add enough cold water to
cover by 2 to 3 inches (5 to 7.5 cm). Close the
lid and select the Soak function. Set the timer
for a minimum of 12 hours and up to 18 hours
and press Start/Stop. After the hominy has
soaked, drain and transfer to separate bowl
and reserve. Wash and dry the cooking pot
and return to the unit.
2. Put the olive oil in the cooking pot and select
the Sauté function. Generously season the
meat with the salt and pepper. When the oil
is hot and shimmering, add half the meat and
brown on all sides, about 8 to 10 minutes.
Transfer the browned meat to the bowl with
the soaked hominy. Repeat with the
remaining.
3. Once all the meat has browned, add the first
batch back along with the reserved hominy,
to the cooking pot. Add the onion, 3 crushed
garlic cloves, cumin, bay leaves, oregano and
chicken stock. Close the lid. Select the One
Pot function, set the timer for 3 hours and
press Start/Stop.
4. Meanwhile, make the chile purée. Rinse the
dried chiles and pat dry. Remove the stems
and shake out the seeds. Toast the chiles and
remaining 2 crushed garlic cloves in a dry
skillet over medium-low heat, until aromatic
(careful not to burn). Add water to cover and
bring to a simmer. Remove from heat and
allow to steep for 30 minutes. Add the
softened chiles to the jar of a blender, along
with the honey, lime juice, salt and 1 cup
(250 ml) of the steeping liquid. Process to a
smooth purée. Reserve.
Rice and Grain
®
24
5. When there are 30 minutes of cooking time
remaining, open the lid and skim the fat from
the top. Transfer the meat to a bowl. Discard
the onion, garlic and bay leaves. Shred the
meat into bite-size pieces and return to the
pot along with the reserved chile purée. Close
the lid again and let the unit complete its
cooking program.
6. Once the audible tone sounds to indicate the
end of cooking, transfer to individual serving
bowls and top with the suggested garnishes.
Nutritional information per serving
(based on 12 servings):
Calories 188 (44% from fat) • carb. 11g • pro. 15g
fat 9g • sat. fat 2g • chol. 42mg • sod. 211mg
calc. 13mg • fiber 2g

RED BEANS AND RICE

The Cuisinart version of the Jamaican staple
®
brings out the flavours of Jamaican jerk seasoning.
Functions: Soak, Sauté & One Pot
Makes about 8 cups (2 L)
3 cooker cups (750 ml) dried red kidney
beans, soaked overnight*
1 tablespoon (15 ml) extra virgin olive
oil
2 garlic cloves, finely chopped
½ jalapeño, seeded and finely chopped
1 can (13.5 ounces [382 g])
unsweetened coconut milk
2 cups (500 ml) chicken or vegetable
broth, low sodium
4 stems fresh thyme
1 bay leaf
1 teaspoon (5 ml) kosher salt, divided
1 ½ x ½-inch (1.25 x 1.25 cm)
piece fresh ginger, peeled
3 cooker cups (750 ml) medium-grain
white rice
1 cup (250 ml) water
½ teaspoon (2.5 ml) ground cinnamon
4 green onions, sliced
1. Put the olive oil in the cooking pot of the
Cuisinart Rice and Grain Multicooker. Select
®
the Sauté function and press Start/Stop. Once
oil is hot and shimmering, about 2 minutes,
add the garlic and jalapeño. Sauté until