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Crock Pot CSC011 Manual

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1 x 400g tin cannellini beans, drained and rinsed
400g tin flageolet beans, drained and rinsed
400g tin butter beans
100g shredded kale
Salt and pepper
Pesto and crusty bread to serve
1. Add the oil to the removable cooking bowl and heat on your hob.
2. Sauté the onion and celery over a medium heat until softened. Add the carrots, garlic, paprika,
thyme and rosemary and continue sautéing for a further 2 minutes.
3. Remove the bowl from the hob and place into the heating base.
4. Add the chopped tomatoes, tomato purée, stock, beans and kale and stir.
5. Fit the lid and cook on setting 1 for 6-7 hours or setting 2 for 4-5 hours. After cooking, season to
taste, ladle into bowls and add a spoonful of pesto. Serve with fresh, crusty bread.
Bolognaise Sauce Serves 6–8
15ml vegetable oil
800g Minced beef
1 large onion, finely diced
3 garlic cloves, chopped
2 sticks of celery, finely chopped
45g tomato purée
2 x 400g tins of chopped tomatoes
10g dried Oregano
200ml red wine
1. Place the removable cooking bowl onto your hob to heat up.
2. Add the oil and the minced beef and sauté until brown.
3. Remove from the heat and place the removable cooking bowl into the heating base. Stir in the
remaining ingredients.
4. Fit the lid and cook on setting 1 for 7-8 hours or setting 2 for 4-5 hours until you have a meltingly
tender bolognaise sauce. Serve with freshly cooked spaghetti and parmesan shavings.
This sauce can also be used for lasagne/pasta bakes etc.
Sausages in Onion Gravy Serves 6
15ml vegetable oil
12 sausages of your choice
2 red onions, finely sliced
30g plain flour
500ml beef stock
30g chutney (caramelized onion or fig is perfect)
30ml Worcestershire sauce
5g chopped rosemary leaves
10g whole grain mustard
1. Heat the removable cooking bowl on your hob, add the oil and quickly brown the sausages all
over. Remove the sausages from the bowl and set aside.
2. Add the onions and rosemary to the bowl and stir fry until soft but not brown. Stir in the flour and
cook gently for 1-2 minutes. Gradually stir in the stock.
3. Bring to the boil stirring continuously until the mixture is thickened.
4. Add the chutney, Worcestershire sauce and mustard and stir.
5. Remove the cooking bowl from the hob and place into the heating base. Add the sausages.
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