BOSTON BAKED BEANS
Serves: 8 - 10
Cooking Time: 6 mins
1 lb (450g) dried small white beans
2 teaspoons dry mustard
2 rashers bacon, chopped
¼ teaspoon white pepper
2 medium onions, chopped
2 tablespoons brown sugar
4 garlic cloves, crushed
3 tablespoons tomato ketchup
¾ pint (425ml) chicken stock
3 tablespoons molasses
Soak beans – see Beans and Pulses introduction page for soaking
methods. In a 5 litre or larger Duromatic Pressure cooker, fry the bacon until golden. Add
the onions and garlic and sauté until the onions begin to soften. Add
the stock, drained beans, dry mustard and white pepper. Mix well.
Close the lid and bring the pressure to the 2nd red ring. Adjust the
heat to maintain this pressure for 6 minutes. Remove from the heat and
allow pressure to reduce naturally - please refer to the instruction manual.
Drain the cooking liquid from the beans, return them to the pan and mix in the ketchup, sugar and molasses.
Recipe supplied to Kuhn Rikon by Frances Mahler
SPICY LENTIL HOTPOT
Serves: 2 - 4
Cooking Time: 10 mins
4 oz (100g) red lentils
½ teaspoon cayenne pepper
1 tablespoon olive oil
1 pint (565ml) vegetable stock
½ leek, sliced thinly
zest and juice of ½ an orange
1 garlic clove, crushed
2 tablespoons natural yoghurt
1 celery stalk, chopped
1 teaspoon ground turmeric
salt to taste
Heat the oil in a 3 litre or larger Duromatic pressure cooker. Add the leek,
garlic and celery and sauté for 2-3 minutes until golden. Stir in the
turmeric and cayenne and sauté for a further 2 minutes. Add
lentils, stock and black pepper and stir well.
Close the lid and bring the pressure to the 1st red ring. Adjust the
heat to maintain this pressure for 10 minutes. Remove the cooker from
the heat and allow the pressure to reduce naturally - please refer to the instruction manual.
Remove the lid and stir in the orange zest and juice. Check the seasoning and swirl in the yoghurt. Serve with crusty bread.
Recipe supplied to Kuhn Rikon by Kate Allen