24
P
U
L
S
E
CHICKPEAS WITH SPINACH
Servings: 4
INGREDIENTS
INGREDIENTS
500 gr chickpeas
500 gr fresh spinach
1 onion chopped
1 tomato chopped
1 tablespoon paprika
1/4 measure olive oil
2-3 garlic cloves
Salt
Water
1/2 Kg pinto beans
1 rack of pork ribs, cut into
chunks
1/2 chorizo sausage in
chunks
1 onion chopped
2 garlic cloves sliced
1/4 measure oil
1 tablespoon paprika
Salt
Water
METHOD
METHOD
The pulses should be left to soak the
previous evening so that they take
in the water bit by bit. Strain before
using.
Place in the Programmable Pan all the
ingredients, and set Pulse Menu at
High Pressure.
If you wish to prepare this dish in the
traditional way sauté the onion, garlic,
tomato and spinach for 5 minutes using
the Grill Menu. Add the rest of the
ingredients and set the Cook Menu at
High Pressure for 14 minutes.
The pulses should be left to soak the
previous evening so that they take
in the water bit by bit. Strain before
using.
Place in the Programmable Pan all the
ingredients, and cover with water. Set
the Pulse Menu at High Pressure.
PINTO BEANS
Servings: 4
250 gr haricot beans
20 gr sweet paprika
50 ml olive oil
1/2 onion chopped
1/2 tomato chopped
2 garlic cloves sliced
150 gr serrano ham in dices
1/2 chorizo sausage in dices
1 carrots chopped
2 potatoes chopped
1 bay leaf
1 stock cube
Pepper, colourant and salt.
The pulses should be left to soak the previous evening so that they take in the water
bit by bit. Strain before using.
Place in the Programmable Pan all the ingredients, and cover with water. Set the
Pulse Menu at High Pressure.
FAGIOLI BIANCHI
Servings: 2
INGREDIENTS
METHOD
