Pressure cooked dry beans and lentils are so much better than canned beans. Here’s why: dry beans cost much less than canned beans; dry beans taste better than canned beans and contain no preservatives; dry beans are healthier than canned beans and more environmentally safe because they don’t require any metal packaging or salt water and preservatives that canned beans are soaked in; and using a new generation pressure cooker is the fastest way to cook beans and rice.
Here are a couple of recipes for you to enjoy using your pressure cooker
Hummus – Healthy, environmentally safe and delicious!
Ingredients:
· 3/4 cup dried chickpeas
· 1/3 cup Canola oil
· 1/3 cup EVOO
· 1/3 cup tahini
· 1/3 cup water
· 4 tbsp. lemon juice
· 2 garlic cloves, minced
· 1/2 tsp. cumin
· Salt to taste
Preparation:
Soak chickpeas for at least 4 hours. You can put them in water before you head for work to prepare in the evening. Dispose soaking water and rinse. Place chickpeas in pressure cooker with 3-1/2 cups water. Lock the lid and bring to pressure, then lower heat and cook for 9 to 14 minutes on high (15psi). Use natural release method to allow pressure to drop. Blend cooked chickpeas and all other ingredients until creamy.
Makes 4 servings
