Cuisinart EPC-1200PC Instructions and Recipes - Page 12

herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling point, add pasta and cook according to package directions to al dente. Turn to Keep Warm to hold soup until ready to serve. Remove and discard bay leaf before serving. Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese. Nutritional information per serving (one cup): Calories 246 (11% from fat) • carb. 46g • pro. 11g • fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg • calc. 111mg • fiber 12g Cuban Black Bean Soup Makes about 10 cups 1 tablespoon extra virgin olive oil 12 ounces smoked spicy chicken, turkey, or pork sausages 1½ cups chopped onions 1¼ cups chopped red bell pepper, divided 3 garlic cloves, peeled and chopped 1 tablespoon oregano 1 teaspoon cumin ½ teaspoon coriander 6 cups water 1 pound dry black beans, picked over, rinsed and drained 1 ham hock (about 1 pound) or smoked turkey wing 1 bay leaf ¼ teaspoon cayenne ¹⁄³ cup dry sherry 1 tablespoon red wine vinegar 1 teaspoon kosher salt and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn off. Remove, slice into ½-inch pieces and refrigerate until ready to use. Select Sauté, add chopped onions, ¾ cup of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Select Simmer. Remove ham hock and bay leaf; discard bay leaf. Use a Cuisinart® Hand Blender (unplug pressure cooker first and use blender carefully to avoid scratching nonstick cooking pot) or potato masher to smash beans to desired texture. Slice reserved sausage and add to soup. When hock is cool enough to handle, remove meat from ham hock and shred, adding shredded meat to soup; discard bone and fat. Add cayenne, sherry, vinegar, and salt, simmer for 15 to 20 minutes to allow flavors to blend. Turn to Keep Warm to hold soup until ready to serve. Serve in warmed bowls as desired with freshly chopped parsley, sour cream and diced avocado. Soup may also be served with a scoop of cooked rice. Nutritional information per serving (one cup): Calories 140 (20% from fat) • carb. 16g • pro. 10g • fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg • calc. 35mg • fiber 5g Add oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning 12