24
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 6 cups
1 pound navy or cannelloni beans,
soaked in room-temperature water
overnight
1½ teaspoons olive oil
6 to 8 garlic cloves, crushed
2 fresh 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 oil in the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Once oil is hot, add the garlic. Sauté until
the garlic is golden and fragrant, about 1 to
2 minutes. Add the remaining ingredients
(be sure to drain the beans). Stir to combine,
cover and switch to Slow Cook on High for
4 hours. (Check the beans after 3 hours. If
they seem tender enough, turn it off. If not
allow it to cook for the additional hour.)
3. Once the time has expired, the unit will
automatically switch to Keep Warm.
* If puréeing, more liquid (about ½ to 1 cup)
will need to be added when processing.
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Macaroni & Cheese
We upped the creaminess factor in our
version of everyone’s favorite comfort food.
The béchamel is the centerpiece of the
ultimate macaroni and cheese.
Settings: Brown/Sauté
Slow Cook
Makes about 12 servings
8 tablespoons unsalted butter
½ cup unbleached, all-purpose flour
6 cups whole milk
¾ teaspoon sea or kosher salt
½ teaspoon freshly ground black
pepper
pinch ground nutmeg
¼ teaspoon dry mustard
12 ounces various shredded cheeses
(we love using Cheddar and/or
fontina)
4 ounces grated Parmesan
1 pound macaroni, par-cooked (see
package instructions and cook half
of the suggested time), reserved
1. Put the butter into the cooking pot of the
Multicooker set to Brown/Sauté at 250°F.
Once butter has melted, stir in the flour
and let cook, stirring often, for about 4 to 5
minutes or until mixture is lightly browned
and thickened.
2. Gradually whisk in the milk, salt, pepper,
nutmeg and dry mustard using a nonstick
whisk. Raise heat to 325°F to bring the
mixture to a boil. Stirring constantly, let
mixture cook about 5 minutes or so, until
thickened. This mixture is a béchamel or
white sauce, a sauce base for melting
cheese easily. It should be thick enough to
thickly coat the back of a spoon.
3. Once the white sauce has thickened, stir in
the cheeses and mix until melted.
4. Stir in the macaroni until well mixed and
cover.
5. Switch the unit to Slow Cook on Low for 4
hours.
6. Once time has expired, the unit will
automatically switch to Keep Warm. Serve
immediately, garnished with toasted
breadcrumbs if desired.
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