Sunbeam 08EM1 - Manual (Page 32)

61
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
62
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Soups and Chowders
Black Bean Chipotle Soup *
1 pound dry black beans, rinsed, drained and checked for foreign
objects
2 stalks celery, cut into
1 / 4 -inch dices
2 carrots, peeled and cut into 1 / 4 -inch dices
1 yellow onion, peeled and cut into 1 / 4 -inch dices
2 chipotle peppers (canned in adobo sauce), chopped**
1 cup crushed tomatoes
1 4-ounce can chopped green chilies, drained (hot or mild, depending on
preference)
6 cups chicken (or vegetable) stock
2 teaspoons cumin
Salt and pepper
Toppings
Sour cream
Salsa
Fresh cilantro, chopped
*For an even heartier soup, add 1 cup of diced, cooked spicy sausage, such as
andouille, chorizo, or linguica. Add to soup after soup has been pureed and
cook for 30 minutes more.
**If using dried chipotle peppers, soak in warm water to soften before
chopping about 20 minutes.
1. Place beans in a medium pan, cover with cool water, bring to a boil, boil
for 2 minutes, remove from heat, and let stand for 1 hour and rinse. Add
to stoneware and top with celery, carrots, and onions.
Recipe continued on next page.
Soups and Chowders
Black Bean Chipotle Soup (cont.)
2. In a separate bowl, combine chipotles, crushed tomatoes, green
chilies, stock, cumin, and salt and pepper to taste. Mix to blend and pour
into stoneware.
3. Cover; cook on HIGH for 1 hour and then on LOW for 6 hours, until beans
are tender to bite. Adjust seasoning to taste.
4. Puree with an immersion blender (or traditional blender) to a slightly
chunky consistency. If using, add additional sausage and cook for 30
minutes more.
5. Serve topped with a dollop of sour cream, spoon of salsa and sprinkling
of chopped cilantro.
Serves 4-6
6 QT Smart-Set 08EM1.indd Sec1:61-Sec1:62 6 QT Smart-Set 08EM1.indd Sec1:61-Sec1:62 4/17/08 6:21:24 PM 4/17/08 6:21:24 PM