| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Appetizers, Pressure co |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 2 |
c |
Garbanzo beans, soaked |
| 1/4 |
c |
Vegetable oil |
| 1 |
lg |
Onion, chopped |
| 3 |
c |
Parsley, chopped |
| 1/2 |
c |
Lemon juice |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
Garlic powder |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Worcestershire sauce |
INSTRUCTIONS
To cook reduced quantities: reduce all ingredients proportionally but not
below one-fourth; then increase water by 3/4 cup.
1. Pour water into cooker. Add beans. Bring to boil on high heat. Skim off
scum, if any.
2. Close cooker. Bring to full pressure on medium heat. Reduce heat and
cook for 18 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Empty beans into a colander. Transfer beans to a bowl. Mash
beans until smooth with a fork, potato masher or food mill.
5. Heat oil in a pan on medium heat. Add onion. Stir fry till onion is soft
but not brown. Add parsley and remaining ingredients except mustard and
Worcestershire sauce. Cook just until parsley is soft, stirring
occasionally. Add this mixture, mustard and Worcestershire sauce to mashed
beans. Mix with a fork. Use as a sandwich filling or as a dip.
Soaking beans: To soak overnight, put beans in twice their volume of cold
water and soak overnight. Or put beans in a pan and pour boiling water to
fully cover and allow to stand for one hour. Drain beans before using.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe
Digest V1 #571 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997
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