Featured Recipe

2 T olive oil

2 medium onions, chopped

3 cloves garlic, minced

1 ½ lbs ground beef

2 t ground cumin

2 T chili powder, or to taste

1 ½ t oregano

1 bay leaf

2 t celery seed

Salt to taste

1 T flour

1 ½ cup crushed tomato

1 cup beef stock

1 ½ cups cooked pinto or red kidney beans

Garnishes:

Grated cheddar or Monterey Jack cheese

Finely chopped onion

Shredded lettuce

Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix in the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock, close the lid, bring to pressure and cook at position 1 for 28 minutes and then position 2 for 15 minutes.

Release pressure, remove the lid and add the beans. Cook uncovered 5 minutes. Serve in bowls, passing the garnishes separately.

 

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This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles, including a loop handle for two-handed lifting, stay cool. Pressure cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It is safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious.