Samsung MW1225BB Warm Potato Salad, Black Bean Soup, Twice. Drain and set aside to cool slightly

Cooking Instructions

Warm Potato Salad

2 lbs. small red potatoes, cut into ½-inch pieces

4 slices bacon (uncooked), cut into ½-inch pieces

¼ cup chopped onion

2 tsp. sugar

1 tsp. salt

1 tsp. flour

½ tsp. celery seed

/8 tsp. pepper

2½ Tbs. apple cider vinegar

1.	In a 2-quart casserole, combine potatoes and ¼ cup water. Cover
1	with lid. Cook at High until potatoes are tender (7-10 minutes); stir
	twice. Drain and set aside to cool slightly.
2.	In a medium bowl, cook bacon at High until crisp (2½-3½ minutes);
	stir once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.
3.	Combine drippings and onion. Cover with plastic wrap; turn back a
	corner to vent steam. Cook at High until tender (1½-2½ minutes);
	stir once.
4.	Stir in sugar, salt, flour, celery seed, and pepper. Cook at High until
	mixture boils (30-40 seconds). Stir in vinegar and ½ cup water.
	Cook at High until liquid boils and thickens slightly (1-2 minutes);

stir once. Add bacon to dressing. Pour dressing over potatoes. Stir well.

Makes 6 servings.

Black Bean Soup

1 cup chopped onion

1 clove garlic, minced

2 cans (15 oz. each) black beans, drained

1 can (14-16 oz.) stewed tomatoes, chopped

1 can (13.75-14.5 oz.) chicken broth

1 can (7-8.5 oz.) corn

1 can (4 oz.) chopped green chilies

1-2 tsp. ground cumin, or to taste

1.Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at High for 2 to 4 minutes until tender.

2.Add one can of beans, mash beans with a fork. Add remaining ingredients; mix well.

3.Cook uncovered, at High for 10 minutes; stir. Reduce power to Medium and cook for 5 minutes. Stir before serving.

Makes about 2 quarts.

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