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23
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.
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