Sunbeam HP5590 Balsamic Glazed Beetroots, Wash beetroots, peel and cut in halves or quarters

Recipes continued

Balsamic Glazed Beetroots

Serves 6

4 bunches small beetroots, (about 16)

2 tablespoons water

2 tablespoons balsamic vinegar

1 teaspoon dried mixed herbs

2 cloves garlic, crushed

1 tablespoon finely chopped dill sour cream, to serve

1.Wash beetroots, peel and cut in halves or quarters.

2.Place beetroot, water, balsamic vinegar, herbs and garlic in slow cooker.

3.Cover and cook on HIGH for 3 hours.

4.Serve beetroot with juice, chopped dill and sour cream.

Hearty Homemade Beans

Serves 6

1 ½ cups dried cannellini beans, soaked overnight

1 tablespoon olive oil

1 small onion, finely chopped

175g shortcut bacon, finely chopped

3 cloves garlic, crushed

1 small carrot, finely chopped

1 small celery stick, finely chopped

2 tablespoons tomato paste

2 x 400g can diced tomatoes

¼cup chicken stock

¼cup chopped fresh flat-leaf parsley salt and freshly ground black pepper

1.Place beans in a large bowl and cover with water. Soak beans overnight in the fridge.

2.Heat oil in a large non-stick frying pan. Cook onion and bacon for 2-3 minutes or until soft. Add carrot and celery and cook for a further 2 minutes.

3.Transfer to slow cooker with tomatoes and stock. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours.

4.Stir through parsley and season with salt and pepper.

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