Black Bean and Couscous Picadillo

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  • Makes: 6 servings
  • Makes: 9-3/4 cups
  • Prep: 25 mins
  • Stand: 1 hr

Black Bean and Couscous Picadillo

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Directions

  1. Rinse beans. In a large saucepan combine beans and enough water to cover. Bring to boiling, reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)
  2. Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onions, raisins, garlic, jalapeno peppers, cinnamon, salt, cloves, water, and oil.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 6 minutes.
  4. Quick-release the pressure. Carefully remove lid.
  5. Stir in undrained tomatoes; bring to boiling. Remove from heat. Stir in couscous and olives. Cover loosely (do not lock lid) and let stand 5 minutes. Stir in almonds. Meanwhile, wrap flour tortillas in foil and heat in a 350 degree F. oven for 10 minutes.
  6. Serve the picadillo with the warm tortillas. Makes 6 main-dish servings (9-3/4 cups).
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Nutrition Facts (Black Bean and Couscous Picadillo)

  • Per serving:
  • 598 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 884 mg sodium ,
  • 103 g carb. ,
  • 8 g fiber ,
  • 22 g pro.

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