Nesco ES-12 Manuel D'utilisateur page 8

GREEN BEANS WITH TOASTED ALMONDS
25 servings
1 tsp. extra virgin olive oil
1 pound green beans, trimmed
1/8 tsp. freshly ground black pepper
2 tbsp. slivered almonds, lightly toasted
Lightly spray skillet surface with cooking spray. Preheat skillet to 275°F. Add
shallots to oil and cook 1 minute. Add beans and season with salt and
pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam
5 minutes. Remove cover and cook until water has evaporated and beans
are tender, 6 to 7 minutes. Add butter and almonds; toss to coat.
8 servings
1 tbsp. olive oil
2 bay leaves
2 tbsp. dried oregano
2 stalks celery, chopped
2 jalapeno peppers, chopped
2 (4 oz.) cans chopped green chili peppers, drained
2 (12 oz.) packages vegetarian burger crumbles
3 (28 oz.) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 (15 ounce) can kidney beans
1 (15 oz.) can black beans
Preheat skillet to 275°F. Add olive oil and stir in the onion and season with
bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then
mix in the celery, green bell peppers, jalapeno peppers, garlic, and green
chili peppers. When vegetables are heated through, mix in the vegetarian
burger crumbles. Cover pot and simmer 5 minutes.
Mix the tomatoes and beans into the skillet. Season with chili powder and
pepper. Set temperature to 375°F and bring mixture to a boil, then reduce
heat to 275°F and simmer 45 minutes. Add the corn and cook for 5 minutes.
8 servings
1 tbs. extra virgin olive oil
10 ounces baby carrots
10 ounces green beans
1 tsp. thyme
3/4 tsp. kosher salt
Preheat skillet to 375°F. Add olive oil and stir to coat skillet. Cook potatoes
and shallot halves until lightly browned. Reduce heat to 300°F; add carrots,
green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook
until almost tender and water has evaporated; add sun dried tomatoes and
cook 3 to 4 minutes.
Recipes
1 tbsp. finely chopped shallots
1/4 tsp. kosher salt
1-1/2 tsp. unsalted butter
1 cup water
VEGETARIAN CHILI
1/2 medium onion, chopped
1 tsp. ground cumin
1 tbsp. salt
2 green bell peppers, chopped
3 cloves garlic, chopped
1 tbs. ground black pepper
1 (15 oz.) can garbanzo beans
1 (15 oz.) can whole kernel corn
ROASTED VEGETABLES
3/4 pound white potatoes, diced
3/4 pound red potatoes, diced
2 large shallots, peeled, halved
2 large cloves garlic, peeled, crushed
6