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Calabacitas
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet onion, chopped
1 cup (250 ml) frozen whole kernel corn
1 teaspoon (5 ml) oregano
1 tablespoon (15 ml) olive oil
Salt and pepper to taste
1. Place all ingredients in cooking dish.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.
Baked Beans
2 (28 ounce/800 g) cans pinto beans, drained
1 medium onion, chopped
1
⁄2 cup (125 ml) brown sugar, packed
1 tablespoon (15 ml) ground mustard
1 cup (250 ml) ketchup
Salt and pepper to taste
1. Place all ingredients in stoneware dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.
Harvest Vegetable Ragout
1
⁄2 pound (450 g) eggplant, peeled, cubed
1 teaspoon (5 ml) kosher salt
1 medium onion, chopped
1 small zucchini, cubed
1 small yellow squash, cubed
1
⁄2 each: yellow, red, and green peppers, diced
1 (15 ounce/400 g) can diced tomatoes, with juice
2 tablespoons (30 ml) tomato paste
3 garlic cloves, minced
1
⁄2 teaspoon (2.5 ml) hot sauce
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) freshly ground pepper
1 tablespoon (15 ml) each: fresh parsley, and basil, minced
1. Place eggplant cubes in colander, sprinkle with kosher salt, drain.
2. Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot
sauce, salt, and pepper in stoneware dish.
3. Rinse eggplant and pat dry; add to dish.
4. Stir all ingredients. Cover and cook on HIGH for 2
1
⁄2 hours or MEDIUM for 4 hours.
5. Stir in parsley and basil 15 to 20 minutes before serving.
Serving Tip: Add 4 strips of
cooked bacon, crumbled.
Side Dishes
Recipes and Tips
Serving Tip: Serve over
hot, cooked pasta or as a
topping for Bruschetta.
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