When cooking time is complete, fluff rice and serve warm.
Cuban Style Black Beans
Serves 6-8
1 bag (12-ounces) dried black beans
8 strands saffron
1 teaspoon ground cumin
4 cups beef stock
1 medium onion, dice
1 red bell pepper, diced
1 tablespoon chopped cilantro
2 ripe plum tomatoes, chopped
1 garlic clove, minced
1 10-ounce diced tomatoes with green chilis and lime
Sort and wash beans.
Place beans into inner pot, cover with water; soak for 2 hours.
Rinse the beans and place back in the inner pot.
Add remaining ingredients, close lid and select bean function. Press plus button until time
reaches 1 hour, press start. When cooking is complete, open lid, stir; close lid.
Select bean function, press plus button until time reaches 1 hour, press start.
When cooking is complete, open lid, stir and serve warm.
Thai Style Chicken Soup
Serves 4-6
1 tablespoons extra-virgin olive oil
1 small purple onion, thinly sliced
1 small red pepper, julienned
1 teaspoon freshly grated ginger
2 garlic loves, minced
1 can (6-ounces) bamboo shoots
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
2 cups shredded chicken
1 can (13-ounce) coconut milk
2 cups chicken stock
1 teaspoon Chinese five-spice powder
1 tablespoon fish sauce
1 lemon, juice and zest
2 tablespoons green onion, chopped
2 tablespoons chopped cilantro
Place oil into cooker, select sauté function, press start, let oil heat 5 minutes.
Add onions and sauté for 5 minutes. Add pepper, ginger and garlic, and cook for an additional 2
minutes.
Add bamboo shoots, peanut butter and sugar, sir well;
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