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30
LENTIL CURRY
1 tablespoon vegetable oil 1 tablespoon curry powder
1
1
⁄
2
cups chopped onion 1 teaspoon ground ginger
6 cups water • • • • • • •
2 cups lentils 1 teaspoon salt
1 tablespoon coriander
Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry
powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes
with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its
own accord. Stir in salt.
Nutrition Information Per Serving 8 servings
190 Calories, 2 g Fat, 0 mg Cholesterol
BAKED BEANS
2 cups navy beans 1 medium onion, minced
3 cups water
1
⁄
3
cup brown sugar
1
⁄
4
cup catsup
1
⁄
2
teaspoon dry mustard
1
⁄
4
cup molasses
1
⁄
4
teaspoon black pepper
1 8-ounce slice uncooked • • • • • • •
ham, diced Salt to taste
Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre-
dients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure
drop of its own accord.
Nutrition Information Per Serving 6 servings
264 Calories, 4 g Fat, 85mg Cholesterol
SAVORY WHITE BEANS
2 cups navy beans 1 small bay leaf
3 cups chicken broth
1
⁄
2
teaspoon thyme
1 cup chopped onion
1
⁄
4
teaspoon rosemary
1 cup sliced carrots
1
⁄
4
teaspoon black pepper
1 tablespoon minced garlic • • • • • • •
1 tablespoon vegetable oil Salt to taste
Soak beans according to instructions on page 29; drain. Add all ingredients except salt to cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow
of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 7 servings
254 Calories, 3 g Fat, 0 mg Cholesterol