Moroccan Bean And Rice Stew Pressure Cooker Food

LOUBIA (MOROCCAN STEWED WHITE BEANS)

Steps:

• Gather the ingredients.
• Mix all ingredients in a pressure cooker.
• Add 2 quarts (2 liters) of water, and bring to a simmer.
• Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
• If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
• Adjust the seasoning if desired, and serve.
• Enjoy!
• Gather the ingredients.
• Mix all ingredients in a large pot.
• Add 2 quarts (2 liters) of water and bring to a simmer.
• Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
• If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.
• Adjust the seasoning if desired, and serve.
• Enjoy!

PRESSURE-COOKER RED BEANS AND RICE

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

PRESSURE-COOKER BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 6-qt. electric pressure cooker; add tomatoes, onion, water and bouillon., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Stir in beans; heat through. Serve with rice.

NO-SOAK PRESSURE COOKER RICE AND BEANS

Steps:

• Combine rice, beans and 3 cups of water in a metal bowl that will fit inside your pressure cooker, and cover the bowl with aluminum foil, crimping the edges tightly.
• Place the bowl inside the pressue cooker on a rack, and add 1 1/2 cups of additional water to the cooker outside the bowl.
• Put the pressure cooker lid on, close securely, and bring up to pressure.
• Cook for 40 minutes.
• Either allow the pressure to come down on its own, or releive the pressure using the quick-release method (see your pressure cooker's manual).
• Stir thorougly and season to taste.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

PRESSURE COOKER RED BEANS AND RICE

Steps:

• Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
• Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
• Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

MOROCCAN STEW

Steps:

• In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

MOROCCAN BEAN AND RICE STEW (PRESSURE COOKER)

Steps:

• Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator.