What You Need:
1 lb. very lean ground beef
1 onion, chopped fine
6 C of beef broth
1 C canned small white beans, drained
1 C of lentils
1 can chick peas, drained
1/4 C of tomato puree
1 t cloves
1 t hot red pepper flakes
1 t dried mint, crumbled
1 t salt
1 t pepper
How to Make It:
Generously spray the cooker with cooking spray.
Break the ground beef into the cooker and stir in the onion.
Cook the mixture until the beef is cooked through and no longer pink.
Pour the broth over the beef then add the beans, lentils and chick peas.
Stir in the tomato puree, cloves, red pepper, mint, salt and pepper.
Place the cooker on medium heat and bring to high pressure.
Cook 20 minutes then allow the pressure to drop naturally.
You don’t need to soak the lentils as they will soften and cook during the pressure cooking time. To keep the fat down use the leanest ground beef you can find.
Makes 10 serving
Pressure cooked dry beans and lentils are so much better than canned beans. There are many variables in why this is true. Dry beans cost much less than canned beans, they 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. Besides the fact that using a new generation pressure cooker is the fastest way to cook beans and rice.
What You Need:
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