Black Bean and Couscous Picadillo

Description
Contributed by PressureCookerRecipes Y-Group
 * Makes 6 main-dish servings (9¾ cups)

Ingredients

 * 1½ cups dry black beans
 * 1½ cups coarsely chopped onions (3 medium)
 * ½ cup raisins
 * 3 cloves garlic, minced
 * 1 to 2 jalapeno peppers, seeded and finely chopped
 * 1 teaspoon ground cinnamon
 * ½ teaspoon salt
 * ¼ teaspoon ground cloves
 * 2 cups water
 * 1 tablespoon cooking oil
 * 1 x 28-ounce can tomatoes, cut up
 * ⅔ cup couscous
 * ⅓ cup sliced pimiento-stuffed green olives
 * ⅓ cup slivered almonds, toasted
 * 12 flour tortillas

Directions

 * 1) Rinse beans.
 * 2) In a large saucepan combine beans and enough water to cover.
 * 3) Bring to boiling, reduce heat.
 * 4) Simmer for 2 minutes.
 * 5) Remove from heat.
 * 6) Cover and let stand 1 hour (or, omit boiling and soak beans overnight).
 * 7) Drain and rinse the beans.
 * 8) In a 4- or 6-quart pressure cooker combine the beans, onions, raisins, garlic, jalapeno peppers, cinnamon, salt, cloves, water, and oil.
 * 9) Lock lid in place.
 * 10) Place pressure regulator on vent pipe (if you have a first-generation cooker).
 * 11) Over high heat, bring cooker up to pressure.
 * 12) Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 6 minutes.
 * 13) Quick-release the pressure.
 * 14) Carefully remove lid.
 * 15) Stir in undrained tomatoes; bring to boiling.
 * 16) Remove from heat.
 * 17) Stir in couscous and olives.
 * 18) Cover loosely (do not lock lid) and let stand 5 minutes.
 * 19) Stir in almonds.
 * 20) Meanwhile, wrap flour tortillas in foil and heat in a 350°F oven for 10 minutes.
 * 21) Serve the picadillo with the warm tortillas.