MIRRO 92012 - DRIED VEGETABLE TIMETABLE; RECIPES - Beef

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DRIED VEGETABLE TIMETABLE
Heat beans (not black eyed peas or lentils) and water (2 cups water for 1 cup beans) to boiling in cooker;
boil 2 minutes remove from heat; cover and let stand 1 hour. Drain; add necessary water. ADD 1
TABLESPOON VEGETABLE OIL TO PREVENT FROTHING. Bring up to pressure on high heat. Cook as
directed.
Alternate Method: Soak beans overnight in water to cover. Drain; add water and oil. bring up to pressure
on high heat. Cook as directed.
FOR ALL DRIED VEGETABLES, COOL COOKER NORMALLY FOR 5 MINS, THEN PLACE UNDER FAUCET.
Amount of Liquid
for 1 cup Vegetables
Dried Vegetables
Minutes to Cook
4.2 Qt. Cooker
6/8 Qt. Cooker
at 10 Lbs.
3 cups
4 cups
Black-eyed Peas
10
4 cups
5 cups
Great Northern Beans
20
4 cups
5 cups
Kidney Beans
30
4 cups
5 cups
Lentils
20
4 cups
5 cups
Lima Beans, large
30
4 cups
5 cups
Lima Beans, small
25
4 cups
5 cups
Navy Beans (Chick-Pea)
30
4 cups
5 cups
Pea Beans
20
4 cups
5 cups
Pinto Beans
10
4 cups
5 cups
Soybeans
35
WARNING:
DRIED VEGETABLES WILL EXPAND OR PUFF-UP DURING COOKING.
NEVER FILL COOKER MORE THAN 1/2 FULL.
OVERFILLING CAN PLUG VENT TUBE AND CAUSE RELEASE OF STEAM.
RECIPES - Beef
Barbequed Beef Short Ribs
4.2 Qt.
6/8 Qt.
Ingredients
3 lbs
6 lbs
Beef Short Ribs
2 Tbsp
3 Tbsp
Bacon Drippings
2 Tbsp
1/4 cup
Onion, sliced
1 Tbsp
2 Tbsp
Green Pepper, chopped
1 cup
2 cups
Catsup
1 tsp
2 tsp
Salt
1 tsp
2 tsp
Celery Seed
2 Tbsp
1/4 cup
Brown Sugar
2 Tbsp
1/4 cup
Lemon Juice
2 tsp
1 Tbsp
Dry Mustard
2 cup
3 1/2 cup
Water
4 servings
8 servings
1. Brown short ribs in dripping in pressure pan. Pour off excess fat.
2. Mix remaining ingredients together and pour over meat.
3. Cover, set control at 10 PSI and cook 40-50 minutes after control jiggles.
4. Cool pan normally for 5 minutes, then place under faucet.
5. Thicken sauce with 1 tablespoon flour mixed with 1/4 cup water for each cup of sauce.