Garlic-Rosemary Beans; Indiana-Style Cornbread - Cuisinart MSC-800 Series Instruction Booklet

Garlic-Rosemary Beans

These are delicious served alongside lamb
chops. You can also purée them in a food
processor to make a white bean dip to serve
with a crudités platter.*
Settings: Brown/Sauté
Slow Cook
Makes about 5 cups
1 pound navy or cannelloni beans,
soaked in room-temperature water
overnight
1½ teaspoons olive oil
6 to 8 garlic cloves, crushed
2 rosemary sprigs
½ teaspoon sea or kosher salt
2½ cups vegetable or chicken broth
1. Soak the beans overnight by covering with
water by about 2 inches. Once soaked,
drain and rinse.
2. Put the rinsed beans into the cooking pot
of the Cuisinart
®
with water. Cover and set to Brown/Sauté
at 500°F to bring to a boil. Once a boil
has been achieved, let boil for 10 minutes.
Carefully drain beans and rinse under cold
water; reserve. Dry cooking pot well and
place pot back into unit with the oil.
3. Set unit to Brown/Saute at 375°F. Once oil is
hot, add the garlic. Sauté until the garlic is
golden and fragrant.
4. Add the remaining ingredients (be sure to
drain the beans). Stir to combine, cover and
switch to Slow Cook on High. Set the timer
to 3 hours.
5. Once the 3 hours have expired, the unit will
automatically switch to Keep Warm.
*If puréeing, more liquid will need to be added.
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
MultiCooker and cover

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
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