My mother gave me her old Mirror pressure cooker that’s probably close to 40 years old. We’ve been having a blast with it. We make chicken stock with it, and use the stock in recipes like this one.

Ingredients

1 lb small dried lima beans (soaked and drained)
3 cups chicken stock
1 onion, cleaned and chopped
1 poblano cleaned and minced.
3 gloves garlic, minced
3/4 teaspoon ground black pepper
1/2 teaspoon Nu Salt
dash each of red and white pepper
1/2 teaspoon dried thyme
1 tablespoon dried basil
1/2 teaspoon dried oregano
4 bay leaves
1 teaspoon Worcestershire Sauce
4 celery sticks, chopped
2 carrots, chopped

Directions

Combine all in pressure cooker. Set pressure to 15 lbs. Follow manufacturer instructions to bring up to pressure and maintain for 22 minutes.

Turn off the burner. Allow the pot to rest for 5 minutes; then cool under running water until pressure is completely released.

Serve with a good shot of Sriracha chili sauce.