Presto Pressure Cooker and Canner Instructions And Recipes Manual page 30

1 tablespoon vegetable oil
1 ⁄ cups chopped onion
1
2
6 cups water
2 cups lentils
1 tablespoon coriander
Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry
powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes
with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its
own accord. Stir in salt.
Nutrition Information Per Serving
190 Calories, 2 g Fat, 0 mg Cholesterol
2 cups navy beans
3 cups water
⁄ cup catsup
1
4
⁄ cup molasses
1
4
1 8-ounce slice uncooked
ham, diced
Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre-
dients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure
drop of its own accord
Nutrition Information Per Serving
264 Calories, 4 g Fat, 85mg Cholesterol
2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
Soak beans according to instructions on page 29; drain. Add all ingredients except salt to cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow
of steam escaping from the pressure regulator. Let pressure drop of its own accord
Nutrition Information Per Serving
254 Calories, 3 g Fat, 0 mg Cholesterol
LENTIL CURRY
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon salt
BAKED BEANS
1 medium onion, minced
⁄
1
3
⁄
1
2
⁄
1
4
SAVORY WHITE BEANS
1 small bay leaf
⁄
1
2
⁄
1
4
⁄
1
4
30
• • • • • • •
cup brown sugar
teaspoon dry mustard
teaspoon black pepper
• • • • • • •
Salt to taste
teaspoon thyme
teaspoon rosemary
teaspoon black pepper
• • • • • • •
Salt to taste
8 servings
6 servings
7 servings