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12
A Beginner’s Guide to Slow Cooking continued
Preparing Vegetables
Vegetables should be cut into even-
sized pieces to ensure more even
cooking. Frozen vegetables must be
thawed before adding to other foods
cooking in the Slow Cooker.
Preparing Dried Beans and
Pulses
If time permits, overnight soaking of
dried beans and pulses is preferable.
After soaking, drain and place in the
Slow Cooker and cover with sufficient
water to reach double their volume.
Cook beans on the High Setting for
2–4 hours or until tender. Pre-soaked
beans and pulses will cook a little
faster.
KSC110_IB_Issue0210_V1.indd 12 8/12/09 9:12 AM