18
Recipes
Dried Beans
Ingredients:
1 pound (454 g) dried beans (any variety)
8 cups (1.9 L) water
1/8 teaspoon (0.6 ml) baking soda
1 medium onion, quartered
1 tablespoon (15 ml) olive oil
Salt and pepper to taste
Directions:
Sort beans by removing any pebbles or stems. Place beans in
colander and rinse well. Place beans into cooking pot. Add water,
baking soda, onion and olive oil.
Set Cooker: Delay Start (at least 6 hours or overnight)
HEAT/SIMMER: 1 1/2 hours
Season with salt and pepper to taste.
Servings: 12
Lentil Soup
Ingredients:
2 tablespoons (30 ml) olive oil
1 cup (237 ml) carrots, finely chopped
1 cup (237 ml) celery, finely chopped
2 teaspoons (10 ml) kosher salt
1 bag (16 ounces/454 g) lentils, picked and rinsed
1 can (14.5 ounces/411 g) fire-roasted tomatoes, crushed
2 quarts (1.9 L) chicken or vegetable broth
1/2 teaspoon (2.5 ml) ground coriander
1/2 teaspoon (2.5 ml) ground cumin
Directions:
Rinse lentils. Place all ingredients in cooking pot; stir gently
to combine.
Set Cooker: HEAT/SIMMER: 45 minutes
Season with additional salt and pepper to taste.
Servings: 6–8
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