Recipe - Slow cook

Jambalaya

Registered Date :10/24/2009

CORRESPONDING MODELS
JKC-R ,  JBA-T ,  JAH-T ,  JBA-A ,  JKJ-G

TAGS
Rice & Grains,  Beans,  Slow cook

Prep Time : 2 hours 30 minutes (plus 1 day for soaking beans)

(Use 2 JKC-R18U)　“Bean cooking"

INGREDIENTS

  • Serving 8
  • 5 cup White uncooked rice
  • 12 beef frank sausage sliced ½ inc
  • 1 lb Red Kidney beans
  • 5 oz lentils
  • 1 beef chorizo
  • 5 Tbsp ketchup
  • 1 Tbsp salt
  • 2 Tbsp Butter
  • # Optional seasoning:
  • # Black pepper
  • # Red pepper
  • # Hot sauce
  • # Parmesan cheese

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1. Drain soaks water and rinse bean.
Place beans into inner pan. And then add water to water level 8 (Plain rice), add salt after measured water. (Stir well)


2. Select [Slow cook] set time for 120 min. (JKC #1)


3. In the mean while, rinse out rice and lentils separately.


4. Place rice into inner pan, and add the water to water scale level 5. And then place lentils on top of rice. Do not stir. (JKC#2)


5. Set soak timer JKC-R #2 for 30min.


6. When JKC#1 is done, drain hot water and put beans back to inner pan. Add butter and mix them well.


7. JKC-R #2 turn into steaming process, add beef frank on top of rice. And then close lid.


8. When #2 is done, add kidney beans from #1 inner pan, chorizo and ketchup. Mix them well.


9. Keep warm about 10 min to continue cooking chorizo in the inner pan.


10. Add salt, pepper, hot sauce or parmesan cheese for your personal choice.

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