Cuisinart CPC-900 User Manual - Page 23
Chickpeas with Sausage, and Kale, Baked Beans
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press the Steam Release button to quickly release pressure. 4. When the pressure is completely released, carefully open the lid and drain the beans. 5. Allow the beans to cool for about 10 minutes, until they are still warm, but not hot. Transfer the beans to the bowl of a food processor fitted with the chopping blade. Add the remaining ingredients and process until smooth. 6. Taste and adjust seasoning as desired. Nutritional information per serving (¼ cup): Calories 132 (13% from fat) • carb. 22g • pro. 8g fat 2g • sat. fat 0g • chol. 0mg • sod. 242mg calc. 70mg • fiber 7g Chickpeas with Sausage and Kale This is hearty enough to be served as a main dish when served over rice. Makes about 6 cups 1 tablespoon olive oil 2 garlic cloves, thinly sliced 2 links precooked chicken sausage, sliced* 1 tablespoon white wine 1 bunch Lacinato (flat) kale, chopped into small pieces (4 to 5 cups, chopped) 2 cups cooked chickpeas** ½ cup chicken broth, low sodium 1. Put the oil into the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown, set the temperature to Low, and press Start. 2. Once the unit is preheated and the oil is hot, add the garlic and sausage and cook until the sausage is nicely browned. Stir in the wine and cook until completely reduced. Press Stop. 3. Add the kale, chickpeas, and broth. Secure the lid and select Custom. Set the pressure to Low, the time for 1 minute, and press Start. 4. When the tone sounds, press the Steam Release button to quickly release pressure. 5. Once the pressure is completely released, carefully open the lid and transfer to a serving bowl. Taste and adjust seasoning as desired. *We used the precooked sausage, which is easily sliced. You can also use raw sausage; just take it out of the casings and crumble while cooking. Be sure to cook through until no longer pink. **If using chickpeas that were previously cooked in the Multicooker, cook them on the slightly firm side so they hold up well in this dish. Nutritional information per serving (1 cup): Calories 180 (36% from fat) • carb. 21g • pro. 8g fat 7g • sat. fat 2g • chol. 34mg • sod. 575mg calc. 56mg • fiber 4g Baked Beans No summer party is complete without a big pot of baked beans. Makes about 7 cups 1 pound dried navy beans 8 cups water 8 ounces thick-cut bacon, chopped 1 onion, finely chopped 1 garlic clove, finely chopped 3 cups chicken broth, low sodium 1⁄3 cup pure maple syrup ¼ cup packed light brown sugar 2 tablespoons Dijon mustard 2 tablespoons tomato paste ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Put the beans and water into the cooking pot of the Cuisinart® Multicooker. 2. Select Beans. Set the time for 8 minutes. Press Start. 3. When the tone sounds, press the Steam Release button to quickly release pressure. Press Stop. 4. Once the pressure is completely released, carefully open the lid. Drain the beans and reserve. NOTE: These beans are only partially cooked at this step. They will finish cooking with the remaining ingredients. 5. Select Sauté/Brown, set the temperature to High, and press Start. 6. When the unit is preheated, add the bacon and onion to the cooking pot. Brown the bacon until it is crispy and the onion is golden and softened, about 15 minutes. Press Stop. 7. Add the remaining ingredients, including the reserved beans. Secure the lid and select Beans. Set the time to 1 hour and press Start. 8. When the tone sounds, allow the pressure to release naturally. 23
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