Pressure cooked dry beans and lentils are so much better than canned beans. Here’s why: dry beans cost much less than canned beans; dry beans taste better than canned beans and contain no preservatives; dry beans are healthier than canned beans and more environmentally safe because they don’t require any metal packaging or salt water and preservatives that canned beans are soaked in; and using a new generation pressure cooker is the fastest way to cook beans and rice.

Here are a couple of recipes for you to enjoy using your pressure cooker

Hummus – Healthy, environmentally safe and delicious!

Ingredients:

 

·         3/4 cup dried chickpeas

·         1/3 cup Canola oil

·         1/3 cup EVOO

·         1/3 cup tahini

·         1/3 cup water

·         4 tbsp. lemon juice

·         2 garlic cloves, minced

·         1/2 tsp. cumin

·         Salt to taste

 

Preparation:

 

Soak chickpeas for at least 4 hours. You can put them in water before you head for work to prepare in the evening. Dispose soaking water and rinse. Place chickpeas in pressure cooker with 3-1/2 cups water. Lock the lid and bring to pressure, then lower heat and cook for 9 to 14 minutes on high (15psi). Use natural release method to allow pressure to drop. Blend cooked chickpeas and all other ingredients until creamy.

 

Makes 4 servings