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COOKING DRIED BEANS OR PEAS BY MICRO
POWER
Place hot tap water in 4-litre dish. Bring hot water to
the boil on P10 for 10 to 12 minutes. Add beans and
2 tablespoons oil to water. Cook according to
directions in chart. Stir. Allow to stand, covered, for
15 to 20 minutes.
Note: Beans such as red kidney beans and lima
beans should be soaked overnight before cooking.
250 g of dried beans equals about 3 cups cooked
beans. Use in place of canned beans.
Cooking Dried Beans and Peas by Micro
power
Cooking Legumes by Sensor Cook (S) /
Auto Cook
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• Suitable for cooking chickpeas, split peas, dried beans
and peas and brown rice.
• Cover legumes with cold water and soak overnight,
drain.
• Place legumes and boiling water into an appropriate
sized dish.( See table for quantities )
Amount of Amount of Dish Size
Legumes Boiling Water
1 cup 3 cups 2 litre
2 cups 4 cups 3 litre
3 cups 6 cups 4 litre
4 cup 8 cups 4 litre
• During cooking the oven will beep and prompt you to
stir. Remove covering.
• At the end of cooking time, allow legumes to stand for
5 minutes if required.
RED COCONUT DHAL (S)
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Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml can coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on P7 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook / Auto Cook:
Prepare as above; cover with plastic wrap.Refer to
Legumes directions on page 25.
Chickpea Salad with Coriander
Dressing (S)
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Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250 g cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
1
⁄2
cup lemon juice
2 teaspoons sugar
1
⁄
2 cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain.
Place chickpeas and boiling water into a 3-litre
dish and cook on P7 for 25 to 30 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare as above, cover with plastic wrap. Refer to
Legumes directions on page 25.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake well.
Pour over salad and toss well.
Lentil Hot Pot (S)
Serves: 4 to 6
Ingredients:
900 g New potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
415 g can diced tomatoes
1 cup vegetable stock
2 tablespoon tomato paste
3
⁄4 cup red lentils, washed
1
⁄2 cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on Potatoes or P7 for 10 to 12 minutes.
Set aside. Place onion, carrot, celery and garlic into a
3 litre dish. Cook on P7 for 8 minutes. Add curry
powder and cook on P7 for a further 1 minute. Add
tomatoes, stock, tomato paste and lentils. Cook on
P7 for 20 to 24 minutes. Slice potatoes thickly and
layer over the top of lentil mixture. Sprinkle with
grated cheese, paprika and parsley. Cook on P10 for
4 to 6 minutes.
To cook by Sensor Cook / Auto Cook:
Prepare potatoes as above. Cover with plastic wrap.
Refer to Potatoes directions on page 24.
– 25 –
Vegetables and Legumes
ITEM
Lentils (250 g)
Soup Mix (250 g)
Split Peas or
Lentils (250 g)
Beans (250 g)
Soaked overnight
CONTAINER
4-litre dish
4-litre dish
4 litre dish
4-litre dish
TO COOK
BEANS on P3
(in minutes)
COVERED
15 to 20
20 to 25
25 to 30
25 to 30