Use and Care Manual

24
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. You can also purée them to make a
white bean dip to serve with a crudités platter.
Settings: Brown/Sauté
Slow Cook
Makes about 5 cups
water
1 pound navy or cannellini beans
1½ teaspoons olive oil
6 to 8 garlic cloves, smashed
2 rosemary sprigs
½ teaspoon sea or kosher salt
2½ cups vegetable or chicken broth
1. Put the beans into the cooking pot of the
Cuisinart
®
Multicooker and cover with water
by two inches to soak overnight.
2. Set unit to Brown/Sauté at 500°F to bring
soaked beans and water to a boil for 10
minutes. Cool slightly and then carefully
drain beans and rinse under cold water. Dry
cooking pot well and place back into unit
with the oil.
3. Set unit to Brown/Sauté at 375°F. Once oil is
hot, add the garlic. Sauté until the garlic is
golden and fragrant.
4. Add the remaining ingredients. Stir to
combine, cover and switch to Slow Cook
on High for 4 hours.
5. Once time has expired, the unit will
automatically switch to Keep Warm.
Nutritional information per serving (½ cup):
Calories 166 (8% from fat) • carb. 29g • pro. 11g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 252mg
• calc. 83mg • fiber 11g
Indiana-Style Cornbread
This version of cornbread is more on the
savory than the sweet side – a perfect pair
with chili. If you are feeling bold, stir in some
chopped raw jalapeño for an added kick.
Setting: Roast
Makes one 8-inch round cake
butter for greasing pan
¾ cup yellow cornmeal
¾ cup unbleached, all-purpose flour
¾ teaspoon sea salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1 large egg, beaten
1½ cups reduced-fat milk, room
temperature
4 tablespoons unsalted butter, melted
and cooled to room temperature
1. Lightly coat an 8-inch round cake pan with
butter; reserve.
2. Put the cornmeal, flour, salt, baking powder
and sugar into a medium-large mixing
bowl. Using a hand or stand mixer fitted
with the beaters or paddle, mix on low until
combined, about 10 seconds. Reserve.
3. Add the egg, milk and butter to the dry
ingredients. Mix on low until just combined.
Pour into prepared cake pan.
4. Place filled pan on the roasting rack. Place
into the cooking pot of the Cuisinart
®
Multicooker. Set to Roast at 350°F for 45
minutes and cover. Begin checking bread
after 40 minutes; bread is done when a cake
tester comes out clean.
5. Let cool slightly and serve.
Nutritional information per serving
(based on 12 servings):
Calories 116 (40% from fat) • carb. 15g • pro. 3g
• fat 5g • sat. fat 3g • chol. 32mg • sod. 195mg
• calc. 46mg • fiber 1g