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Slow Cooker Recipes
SSLLOOWW CCOOOOKKEEDD BBLLAACCKK BBEEAANNSS
Serves 8, Cooking time: 30 minutes + 8 hours
1 pound black beans
6 cups water
1 ½ cups chicken stock
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 can (14.5 oz) diced tomatoes
4 cloves of minced garlic
2 tablespoons cumin
1 teaspoon fresh ground pepper
1 teaspoon chili powder
1 teaspoon salt (or to taste)
Rinse black beans well and drain. Place in the cooker and add 6 cups water.
Lock lid in place and cook on the pressure cooking setting for 30 minutes.
When cooking time is complete, release pressure, rinse and drain beans. Re-
turn beans to the cooker and add the remaining ingredients. Stir well. Cover
and cook on the slow cooker setting for 8 hours.
SSUUPPEERR EEAASSYY SSHHOORRTT RRIIBBSS-- BBAARRBBEEQQUUEE SSTTYYLLEE
Serves 4, Cooking time: 10 minutes + 8 hours
3 pounds boneless beef short ribs
1 large onion thinly sliced
1 cup prepared barbeque sauce
1 cup water
1 teaspoon garlic powder
Salt and pepper to taste
Season the meat with salt and pepper and brown on all sides using the “brown-
ing” setting. It may be necessary to do this in 2 batches. Set the timer for 8
hours on slow cooker setting and return all of the meat to the cooker. Stir in
onion and garlic powder. Combine the barbeque sauce and water and add to
the slow cooker. Cover and cook for 8 hours.
RECIPES
70
Use the “browning” setting to melt the butter. Add the sugar and peaches. Stir
well. Turn off the browning setting. Add the water, rum, spices, and mix well.
Close the lid and turn the knob to Pressure. Set the timer for 5 minutes at low
pressure. When done, release the pressure and open the cooker. Serve warm
or cold.
PPEEAARRSS SSTTEEWWEEDD IINN RREEDD WWIINNEE
Serves 4, Low pressure, 4 + 4 minutes
A most elegant dessert when served with raspberry sauce and a fine ending
to a special dinner.
2 cups water
½ cup sugar
2 slices fresh lemon
2 whole cinnamon sticks
¼ teaspoon nutmeg
4 firm pears peeled but not cored, stems on
¾ cup red wine
1 cup frozen raspberries
¼ cup heavy cream
In the cooker, combine the water, sugar, lemon, cinnamon sticks and nutmeg.
Use the “browning” setting to simmer the syrup until the sugar dissolves. Turn
off the browning feature. Place the peeled pears upright in a steamer basket,
the bottoms may need to be trimmed to make them stand upright. Lower the
basket into the cooker. Close the lid and turn the knob to Pressure. Set the
timer for 4 minutes at low pressure. When done, release the pressure and
open the cooker. Add the red wine; close the lid and set the timer again for 4
minutes at low pressure. When done, release the pressure and open the
cooker. Remove the pears and transfer them to a deep container. Use the
“browning” setting to boil down the sauce until syrupy. Turn off the cooker.
When the sauce has cooled, pour over the pears and keep at room tempera-
ture overnight.
To serve, defrost and purée the raspberries until smooth. Spoon ¼ cup of the
purée on four dessert dishes and place a pear upright in the center of each
dish. Spoon some syrup over each pear. Dribble 1 tablespoon of the cream in
a circle over the sauce. With the aid of a knife, swirl the cream into the sauce
in an attractive design.
RECIPES
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