Black Bean And Couscous Picadillo

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dry black beans
1 1/2 cups	93g / 3.3oz	Coarsely-chopped onions - (3 medium)
1/2 cup	80g / 2.8oz	Raisins
3		Garlic cloves - minced
1		Jalapeño pepper - (to 2) - seeded, and
		Finely chopped
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground cloves
2 cups	474ml	Water
1 tablespoon	15ml	Cooking oil
1		Tomatoes - (28 oz) - cut up
2/3 cup	157ml	Couscous
1/3 cup	78ml	Sliced pimiento-stuffed green olives
1/3 cup	30g / 1.1oz	Slivered almonds - toasted
12		Flour tortillas

Recipe Instructions

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.)

Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onions, raisins, garlic, jalapeño peppers, cinnamon, salt, cloves, water, and oil.

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.

Quick-release the pressure. Carefully remove lid.

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 oven for 10 minutes.

Serve the picadillo with the warm tortillas.

This recipe yields 6 main-dish servings (9 3/4 cups).

Nutritional facts per serving: calories 598; total fat 13g; saturated fat 2g; cholesterol 0mg; sodium 884mg; carbohydrate 103g; fiber 8g; protein 22g; vitamin A 8%; vitamin C 51%; calcium 17%; iron 43%.

Source:
Better Homes and Gardens at http://www.BHG.com

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