Hamilton Beach 840149600 manual Side Dishes Recipes and Tips, Calabacitas, Baked Beans

Serving Tip: Serve over hot, cooked pasta or as a topping for Bruschetta.

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Side Dishes

Recipes and Tips

Calabacitas

1 medium zucchini, cubed

1medium yellow squash, cubed

1small sweet onion, chopped

1cup (250 ml) frozen whole kernel corn

1teaspoon (5 ml) oregano

1tablespoon (15 ml) olive oil Salt and pepper to taste

1.Place all ingredients in cooking dish.

2.Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.

Baked Beans

2(28 ounce/800 g) cans pinto beans, drained

1medium onion, chopped

1⁄2 cup (125 ml) brown sugar, packed

1tablespoon (15 ml) ground mustard

1cup (250 ml) ketchup Salt and pepper to taste

1.Place all ingredients in stoneware dish.

Serving Tip: Add 4 strips of cooked bacon, crumbled.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 8-10 servings.

Harvest Vegetable Ragout

1⁄2 pound (450 g) eggplant, peeled, cubed

1 teaspoon (5 ml) kosher salt

1 medium onion, chopped

1 small zucchini, cubed

1 small yellow squash, cubed

1⁄2 each: yellow, red, and green peppers, diced

1(15 ounce/400 g) can diced tomatoes, with juice

2tablespoons (30 ml) tomato paste

3garlic cloves, minced

1⁄2 teaspoon (2.5 ml) hot sauce

1 teaspoon (5 ml) salt

1⁄2 teaspoon (2.5 ml) freshly ground pepper

1tablespoon (15 ml) each: fresh parsley, and basil, minced

1.Place eggplant cubes in colander, sprinkle with kosher salt, drain.

2.Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot sauce, salt, and pepper in stoneware dish.

3.Rinse eggplant and pat dry; add to dish.

4.Stir all ingredients. Cover and cook on HIGH for 21⁄2 hours or MEDIUM for 4 hours.

5.Stir in parsley and basil 15 to 20 minutes before serving.

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