Black & Decker SLO400 Serie Guide D'entretien Et D'utilisation page 6

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1 pound (454g) boneless pork chops,
trimmed of fat, cut into
1 ⁄ -inch (1.27cm) cubes
2
1 pound (454g) dried 16 bean soup mix* 4
1 carrot, sliced
1 stalk celery, sliced
1 medium onion, chopped
1. Combine pork chop cubes, dried beans, carrot, celery, onion, salt, cloves, bay leaf, and
4 cans beef broth in Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl
in Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. About 1/2 hour before serving, stir in
additional can beef broth, or 2 cups water. Stir to mix and heat.
Makes: About 6-7 (1 1 ⁄ cups/360ml) servings.
2
*No need to soak or precook beans.
Soup:
1 ⁄ pound (227g) dried small red beans* 1
2
1 large onion, coarsely chopped
2 heaping tablespoons minced garlic
2 medium carrots, thinly sliced
2 stalks celery, sliced
2 red or green peppers, diced
6 cups vegetable stock or broth
3 cups frozen corn, thawed
1 teaspoon ground cumin
1. Combine all soup ingredients except 1 cup (240ml) vegetable broth in Stoneware Bowl.
Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in 1 cup (240ml)
vegetable broth.
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.
Makes: About 7 (1 1 ⁄ cup/360ml) servings.
2
*No need to soak or precook beans.
1 large onion, quartered and sliced
1 pot roast, rump or bottom round
(about 3 1 ⁄ to 4 lbs./1589-1816g)
2
1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.
2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.
3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.
5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.
Make: About 8 (4-oz./114g) servings.
Tasty Bean Soup
1 ⁄ teaspoon salt
2
5-8 whole cloves
1 bay leaf
cans (14
1 can (14
2 cups water
Mexican Corn Soup
teaspoon red pepper flakes
1 ⁄ teaspoon cayenne pepper (optional)
4
1 cup vegetable broth
To Serve:
Hot cooked white rice
Nonfat yogurt
3 tablespoons minced cilantro leaves
Spicy Pot Roast in Sauce
1 ⁄ cup chili sauce
2
1 ⁄ cup Balsamic vinegar
2
2 teaspoons minced garlic
6
1 ⁄ -oz./435ml each) beef broth
2
1 ⁄ -oz./435ml) beef broth or
2