Black Bean and Couscous Picadillo

==Description==
Contributed by PressureCookerRecipes Y-Group
* Makes 6 main-dish servings (9¾ cups)
==Ingredients==
* 1½ cups dry black beans
* 1½ cups coarsely chopped onions (3 medium)
* ½ cup raisins
* 3 cloves garlic, minced
* 1 to 2 jalapeno peppers, seeded and finely chopped
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* ¼ teaspoon ground cloves
* 2 cups water
* 1 tablespoon cooking oil
* 1 x 28-ounce can tomatoes, cut up
* ⅔ cup couscous
* ⅓ cup sliced pimiento-stuffed green olives
* ⅓ cup slivered almonds, toasted
* 12 flour tortillas
==Directions==
# 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, jalapeno 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°F oven for 10 minutes.
# Serve the picadillo with the warm tortillas. 
Category:Pressure cooker Recipes
Category:Vegetarian Recipes
Category:Tortilla Recipes
Category:Black bean Recipes
Category:Onion Recipes
Category:Raisin Recipes
Category:Garlic Recipes
Category:Jalapeno pepper Recipes
Category:Tomato Recipes
Category:Couscous Recipes
Category:Green olive Recipes
Category:Almond Recipes