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51
ES
Verduras
Pisto
2 cebollas grandes picadas, 3 pimientos rojos en cubos, 6 cucharadas soperas de aceite de oliva,
4 berenjenas en cubos, 5 calabazas cortadas en rodajas, 4 jitomates grandes en cubos, 1 rama
de tomillo, 1 hoja de laurel, 1 rama de romero, 3 dientes de ajo pelados y triturados, 15 g bote
de cilantro, sal y pimienta.
Fría en la olla a fuego vivo las cebollas, el pimiento rojo
y verde con 3 cucharadas soperas de aceite de oliva.
Cuando estén dorados, añada berenjena, calabaza,
jitomate y el resto del aceite. Para terminar, añada
tomillo, laurel, romero y ajo. Salpimiente. Remueva
bien.
Cierre la olla. En cuanto empiece a silbar la válvula,
baje el fuego y deje cocer durante el tiempo indicado.
Abra, vuelva a colocarlo a fuego lento durante 10
minutos aproximadamente sin tapa. Rectifique la
sazón, si fuera necesario.
Sirva caliente, espolvoreado con una mezcla de
albahaca y cilantro picado.
Frijoles
Frijoles tradicionales
2 tazas de frijoles bayos, 4 tazas de agua (la suficiente para cubrir), 1 cucharada de sal, 1 trozo
de cebolla, 1 diente de ajo, 1 ramita de epazote.
Remoje los frijoles desde la noche anterior. Escurra los
frijoles y colóquelos dentro de la olla.
Agregue 4 tazas de agua, la sal, la cebolla, el ajo y el
epazote. Cierre la olla y cocine a fuego vivo hasta que
ésta haya llegado a su punto de presión. Baje el fuego
y cocine durante 30 minutos.
Escurra el agua. Vierta 4 tazas de agua nueva caliente,
agregue la sal, la cebolla, el ajo y el epazote y cocínelos
con la olla destapada durante 10 minutos.
8 personas
Elaboración: 20 min
Tiempo de cocción: 30 min
Posición de la válvula:
6 personas
Elaboración: 15 min
Tiempo de cocción: 15 min
Posición de la válvula:
55


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