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FareShare Gazette -- May 2012 Recipes

FareShare Gazette -- May 2012 Recipes comes together with Onion, Olive Oil Or Vegetable Oil, Baking Potato Peeled And Diced, Broth Chicken Or Vegetable, and Red Pepper Flakes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 1/2 tsp
• 2 cup
• 2 cup
• 6 cup
• 1/2 tsp
• 14 1/2 oz
• 1 tbsp
• 1/4 tsp
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   Quick-soak Beans: Put 3 quarts water in a pot and bring to a boil.

2. 2

   When boiling, add 1 1/2 tablespoons salt and beans (already picked over and rinsed).

3. 3

   Let beans boil 2 minutes, covered, then remove from heat and let sit 1 to 1 1/2 hours.

4. 4

   Drain. (Can also dissolve salt in water, add beans and let soak overnight.)

5. 5

   Spray 6-quart pressure cooker with cooking spray.

6. 6

   Saut� onion in oil over medium heat 2 minutes.

7. 7

   Add garlic and saut� 1 minute.

8. 8

   Add beans, thyme, broth, bay leaves and pepper flakes.

9. 9

   Lock the lid in place and bring to pressure over high heat.

10. 10

    Immediately lower the heat to the minimum that will maintain pressure and cook 16 minutes.

11. 11

    Immediately release pressure.

12. 12

    Add potatoes, bring to pressure and cook 6 minutes.

13. 13

    Immediately release pressure.

14. 14

    Stir and test a bean 5 times, they should all be cooked; if not replace lid, return to pressure and cook another 5 minutes.

15. 15

    If you don't want to bother soaking the beans, use this procedure

16. 16

    Add beans, potato, thyme, broth and bay leaves.

17. 17

    Lock the lid in place and bring to pressure over high heat.

18. 18

    Immediately lower the heat to the minimum that will maintain pressure and cook 35 minutes.

19. 19

    Remove from heat, let sit for 10 minutes the release any remaining pressure by placing pressure cooker under cold running water.

20. 20

    Remove lid.

21. 21

    Check the beans.

22. 22

    If not fully cooked, replace lid and cook, at pressure, 5 more minutes.

23. 23

    When beans are done, discard bay leaves.

24. 24

    Partially mash bean mixture.

25. 25

    Stir in tomato, basil, lemon juice, salt and pepper flakes.

26. 26

    Cook, uncovered, over medium heat for 5 minutes or until heated through, stirring frequently.

27. 27

    NOTES: The ingredients are based on a MissVickies.com recipe and the procedure is based on recipes in Cooking Under Pressure by Lorna Sass and Cook's Illustrated.

28. 28

    The beans MUST be fully cooked before adding the tomatoes.

29. 29

    If you don't have a pressure cooker, soak the beans, then simmer with the saut�ed onions and garlic, potato, thyme and bay leaves in the broth until soft, about 1 1/2 hours; proceed with the recipe.

30. 30

    Exported from A Cook's Books - Recipe Management for Macintosh.

31. 31

    Add seasonings to the wine and poach the trout for 15 to 20 minutes or until done.

32. 32

    Remove the skin and lift the meat from the bones in one solid piece.