Black Bean and Couscous Picadillo

Ingredients 1-1/2 cups dry black beans 1-1/2 cups coarsely chopped onions (3 medium) 1/2 cup raisins 3 cloves garlic, minced 1 to 2 jalapeno peppers, seeded and finely chopped 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 cups water 1 tablespoon cooking oil 1 28-ounce can tomatoes, cut up 2/3 cup couscous 1/3 cup sliced pimiento-stuffed green olives 1/3 cup slivered almonds, toasted 12 flour tortillas

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).

Contributed by:

 * PressureCookerRecipes Y-Group