56 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Beans with Pesto Bulgur
Serves: 6
¾ cup dry cranberry beans, lima beans
or pinto beans
2 tablespoons olive oil
6 cups water, divided
1 cup vegetable stock
¾ cup bulgur wheat
¾ cup red pepper, chopped
¼ cup green onion, thinly sliced
1/3 cup refrigerated pesto sauce
Directions:
1. Pour beans onto clean counter to
sort. Remove any stones, debris
and old beans.
2. Rinse beans.
3. Soak beans in 3 cups water and let
soak for 6-8 hours or overnight.
4. In large stock pot, combine soaked
beans, oil and 3 cups water.
5. Bring to boil on Max/Sear.
6. Reduce heat to Medium- Low
(175°F) and let simmer.
7. Drain and rinse beans; set aside and
keep warm.
8. In same large stock pot, bring stock
to boil on Max/Sear.
9. Incorporate bulgur wheat into
cooking liquid by stirring.
10. Cover and cook on Medium-low
(175°F) for 15 minutes.
11. Add red pepper, green onions and
pesto and cook for 5 minutes.
12. Pour out any excess water.
13. Add beans and bring back to
temperature on Medium (275°F)
until majority of water has been
absorbed and heated through.
Tip: Cook beans for 1-1½ hours.
• If you are short on time, use 1
(15-ounce) can pinto beans, rinsed
and drained instead of dry beans.
Fettuccine Alfredo
Serves: 4
12 ounces dried fettuccine
¾ cup heavy whipping cream
½ cup butter
¾ cup grated Parmesan cheese
Salt & pepper to taste
Pinch nutmeg
Directions:
1. Cook fettuccine according to
package directions.
2. Meanwhile, in separate saucepan,
bring butter and cream to simmer on
Medium (275°F) for 3 minutes,
stirring sporadically.
3. Drain and return fettuccine
to saucepan.
4. Remove sauce from heat.
5. Add warm sauce, cheese, salt,
pepper and nutmeg to fettuccine;
coat well.
6. Serve immediately.
To Next Page
Loading...
