Dry Beans, Peas, And Lentils; Braised Kale With Bacon; Ginger Vinaigrette Beets - Presto 02141 Instruction And Recipe Manual

Braised Kale with Bacon

3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper

Ginger Vinaigrette Beets

6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper

Dry Beans, Peas, and Lentils

The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth and foam during
cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
SOAKING
Soaking before pressure cooking is strongly recommended for dry beans and peas, except lentils and black-eyed peas. Benefits of soaking
include eliminating some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking
time, and producing beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick-soak method.
Traditional method: Clean and rinse beans and peas; cover with three times as much water as beans or peas. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans and peas; cover with three times as much water as beans or peas. Bring beans or peas to a boil and boil
for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
After soaking, rinse and remove any loose skins.
COOKING
Place beans, peas, or lentils in cooking pot in cooker body. Cover with fresh water and add 1 tablespoon vegetable oil to help minimize the
amount of froth and foam during cooking. The cooking pot should never be more than ½ full with beans, peas, lentils, water, and other
ingredients.
After cooking is complete, allow pressure to drop of its own accord.
FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL COOKING POT OVER
With cooking pot in cooker body, press BROWN and
preheat cooker. Add bacon; fry until crisp. Remove bacon
from cooker, leaving drippings in pot. Press CANCEL and
then press SAUTÉ. Add onion; sauté until translucent. Press
CANCEL. Return bacon to pot and add broth and kale.
Close cover. Place quick pressure release valve on vent
pipe. Press VEGETABLES–HIGH and then adjust time to
5 minutes.
When time is up, use quick pressure release method.
Stir in vinegar and pepper.
4 servings
Cut tops off beets, leaving at least 2 inches of stems. Scrub
beets with soft vegetable brush, being careful to leave skin
intact. Pour water into cooking pot. Place beets on cooking
rack in pot. Close cover. Place quick pressure release valve
on vent pipe. Press VEGETABLES–HIGH and then adjust
time to 20 minutes.
When time is up, use quick pressure release method.
Press CANCEL. Remove beets to a cutting board and allow
to cool. When beets are cool enough to handle, peel off
skins and cut off root end. Cut beets into wedges.
Remove cooking rack and discard all but ½ cup of cooking
liquid. Add vinegar and sugar. Press SAUTÉ and bring
mixture to a boil. Allow to boil for 2 to 3 minutes. Stir in
ginger and pepper. Return beet wedges to the cooker and
allow to heat through.
6 to 8 servings
18
½
FULL!