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Electric pressure cooker for stocks, beans, braising, sterilization
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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Electric pressure cooker for stocks, beans, braising, sterilization
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Let beans cool in their cooking liquid; drain. Set aside. Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended. Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled. Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Cook rice cakes, in batches, 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.