Hamilton Beach 37541-SC Manual page 13

Recipes
Dried Beans
454 g dried beans (any variety)
1.9 L water
0.6 ml baking soda
1 medium onion, quartered
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
30 ml olive oil
237 ml carrot, finely chopped
237 ml celery, finely chopped
10 ml kosher salt
1 bag (454 g) lentils, picked and rinsed
1 can (411 g) fire-roasted tomatoes, crushed
1.9 L chicken or vegetable broth
2.5 ml ground coriander
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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