all-clad NC00135210-02, Инструкция по эксплуатации

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23
EN
Black Bean Soup
Servings: 4
Ingreedients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium green pepper, seeded and diced small
1 carrot, diced small
1 celery stalk, diced small
1 ½ teaspoons ground cumin
1 teaspoon dried, crushed oregano
½ teaspoon chili powder
Black pepper, to taste
1 (14.5-ounce) can diced tomatoes
2 (15.5-ounce each) cans black beans, drained
3 cups chicken or vegetable broth
1 bay leaf
• Add oil to the cooking pot. Select the Brown/Sauté setting. Set temperature to 320F. Use the preset cooking
time. Press Start/Stop button. When oil is hot, add the onions, garlic, green pepper, carrot and celery. Cook 7-8
minutes or until the vegetables are soft. Season with salt to taste. Add the cumin, oregano and chili powder. Cook,
stirring, for 1 minute. Season with black pepper to taste. Add the diced tomatoes, black beans, broth and bay leaf.
Stir well. Press Start/Stop button.
• Cover pot with the lid. Select the Slow Cook function, LO settings. Set cooking time for 6 hours. Press Start/
Stop button. Do not remove the lid while slow cooking.
• When done cooking, press Start/Stop button and adjust seasoning with salt and pepper. To thicken the soup,
gently mash some of the beans with the back of a wooden spoon against the sides of the pot.