27
RECIPE GUIDE
The following recipes have been especially developed for
preparing in the cook’s essentials® Programmable Electric Pressure
Cooker by leading housewares expert and best-selling cookbook
author, Tom Lacalamita, The Kitchen Resource.
A listing of suggested cooking times follows for your convenience.
Baked Beans in a Pot
4 (15-oz.) cans small white beans, drained and rinsed
under cold water in a colander
2 tablespoons olive oil
1 small red onion, chopped
1 clove garlic, peeled and minced
1 small rib celery, chopped
1 small carrot, chopped
1 bay leaf
3 tablespoons molasses
3 tablespoons packed brown sugar
1-1/2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 cup water
1. Place Removable Cooking Pot in the Pressure Cooker. Add oil.
2. Press the
COOK MODE
Button for
BROWN
. Press the
START/STOP
Button.
3. Preheat 5 minutes. Add the onion, garlic, celery, and carrot. Sauté
until the onion is soft. Do not let brown.
4. Add the beans and remaining ingredients.
5. Place Lid on the Pressure Cooker. Slide the Safety Lock to the LOCK
position. Turn the Pressure Regulator Knob to PRESSURE. Press the
PRESSURE MODE
Button for HIGH and
COOK TIME
Button until
30 minutes appears on the Display.
6. Press
START/STOP
Button until the green START Indicator Light
appears. The red HIGH PRESSURE Indicator Light will blink slowly
and then faster as the cooking countdown begins. The Pressure
Indicator Rod will rise as the pressure builds. After cooking under
pressure 30 minutes, the Pressure Cooker will beep three times.
Press and hold the
START/STOP
Button until it beeps.
7. Immediately press the
Quick Steam Release
Button using short
bursts. Steam will emit from the Steam Release Valve. The Pressure
Indicator Rod will drop when all the steam has been released. Slide
the Safety Lock to UNLOCK position and remove the Lid.
8. Remove the bay leaf before serving beans.
Makes 14 servings
20
FROZEN VEGETABLES APPROXIMATE COOKING TIMES
LOW PRESSURE
QUICK STEAM RELEASE BUTTON
FROZEN VEGETABLES
Cooking Time
Water
Asparagus 2
min.
1
cup
Beans, green, wax or French cut
1 min.
1 cup
Beans, lima
2 min.
1 cup
Broccoli, chopped, florets, or spears
2 min.
1 cup
Brussels Sprouts
2 min.
1 cup
Cauliflower, florets
1 min.
1 cup
Corn, kernels
1 min.
1 cup
Corn, on the cob
3 min.
1 cup
Mixed Vegetables
2 min.
1 cup
Peas (not split)
1 min.
1 cup
Peas and Carrots
1 min.
1 cup
Spinach 1
min.
1
cup
BEANS
Pressure-cooked beans are tender in record time. But since they can't be
counted on to hold their shape, plan to use pressure-cooked beans for
soups or stews rather than for bean salads.
GENERAL TIPS FOR COOKING BEANS
• Set dried beans in a strainer or colander and rinse well. Discard any
broken beans.
• Pre-soaking beans is optional, but encourages more even cooking and
aids digestibility. If time permits, soak beans in ample water to cover for
6 to 8 hours or overnight. Drain and rinse. Cook beans in fresh water.
• If you wish, add some onion, bay leaves, and garlic to flavor the
beans and broth. Strained bean broth may be used as a base for
soups and stews.
• Since the time required to cook beans varies from batch to batch, it is
best to do the majority of cooking under pressure and then finish off the
beans by cooking them uncovered on the BROWN setting.
• Add salt during the final few minutes of cooking. Adding salt at the
beginning may harden bean skins and prevent proper cooking.
• Leftover beans may be frozen in convenient portion sizes.
CE_CEPC660_IB_21-6-05 6/21/05 6:05 PM Page 41
