12
Recipes
Dried Beans
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
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
2 Tablespoons (30 ml) olive oil
1 cup (237 ml) carrot, finely chopped
1 cup (237 ml) celery, finely chopped
2 teaspoons (10 ml) kosher salt
1 (16-ounce/454-g) bag lentils, picked and rinsed
1 (14.5-ounce/411-g) can 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
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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