Black Bean And Couscous Picadillo

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%.