MIRRO 92012 - RECIPES - Vegetables and Soups

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RECIPES - Vegetables and Soups
Baked Beans
4.2 Qt.
6/8 Qt.
Ingredients
1 lb
2 lbs.
Dried Navy Beans
or
(2 1/2 cups)
(4 2/3 cups)
(Great Northern Beans)
4 cups
8 cups
Water
3 slices
6 slices
Bacon or Salt Pork, cut in 2 in. pieces
2 Tbsp
1/4 cup
Onion, chopped
1/4 cup
1/2 cup
Molasses or Syrup
3 Tbsp
6 Tbsp
Brown Sugar
1 tsp
2 tsp
Dry Mustard
1 tsp
2 tsp
Salt
Dash
Dash
Pepper
4 servings
8 servings
1. Heat beans and water to boiling in cooker; boil 2 minutes. Remove from heat; cover and let
stand 1 hour.
2. Drain beans, reserving liquid. Add enough water to bean liquid to measure 4 cups. Use 8
cups for 6/8-qt. recipe.
3. Stir bacon and onion into beans. Mix bean liquid and remaining ingredients; pour over
beans.
4. Cover, set control to 10 PSI and cook 25 minutes after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.
Alternate Method: Soak beans in 4 cups water overnight. Use 8 cups for 6/8-qt recipe. Drain, reserving
liquid. Continue as directed in step 2.
Spicy Red Cabbage
4.2 Qt.
6/8 Qt.
Ingredients
1/2 cup
1 cup
Raisins
2 Tbsp
1/4 cup
Bacon Fat, Butter or Margarine
5 cups
10 cups
Red Cabbage, shredded
1 cup
2 cups
Apples, sliced
3/4 cup
1 1/2 cups
Onions, chopped
1 tsp
1 1/2 tsp
Mixed Spices, tied in wet cheesecloth
1/2 cup
2/3 cup
Water
3/4 tsp
1 1/2 tsp
Salt
1/4 tsp
1/2 tsp
Pepper
2 Tbsp
1/4 cup
Sugar
4 servings
8 servings
1. Place all ingredients in cooker.
2. Cover, set control at 10 PSI and cook 5 minutes after control jiggles. Reduce pressure
instantly.
3. Remove spices.