Samsung DE68-01957A Benutzerhandbuch

27

2 lbs. small red potatoes, cut into 1/2-inch pieces

4 slices bacon (uncooked), cut into 1/2-inch pieces

1/4 cup chopped onion

2 tsp. sugar

1 tsp. salt

1 tsp. flour

1/2 tsp. celery seed

1/8 tsp. pepper

2 1/2 Tbs. apple cider vinegar

In a 2-quart casserole, combine potatoes and 
1/4 cup water. Cover with lid. Cook at High 
until potatoes are tender (7-10 min.); stir twice. 
Drain and set aside to cool slightly.

In a medium bowl, cook bacon at High until 
crisp (2

1/2

-3

1/2

 min.); stir once. Place bacon on 

a paper towel. Reserve 1 Tbs. drippings.

Combine drippings and onion. Cover with 
plastic wrap; turn back a corner to vent steam. 
Cook at High until tender (11/

2

-2

1/2

 min.); stir 

once.

Stir in sugar, salt, flour, celery seed, and 
pepper. Cook at High until mixture boils (30-40 
sec.). Stir in vinegar and 1/2 cup water. Cook 
at High until liquid boils and thickens slightly 
(1-2 min.); stir once. Add bacon to dressing. 
Pour dressing over potatoes. Stir well. Makes 
6 servings. 

1 cup chopped onion

1 clove garlic, minced

2 cans (15 oz. each) black beans, drained

1 can (14-16 oz.) stewed tomatoes, chopped

1 can (13.75-14.5 oz.) chicken broth

1 can (7-8.5 oz.) corn

1 can (4 oz.) chopped green chilies

1-2 tsp. ground cumin, or to taste

Place onion and garlic in a 3-quart casserole. 
Cover with lid. Cook at High for 2 to 4 minutes 
until tender.

Add one can of beans, mash beans with a 
fork. Add remaining ingredients; mix well.

Cook uncovered, at High for 10 minutes; stir. 
Reduce power to Medium and cook for 5 
minutes. Stir before serving. Makes about 2 
quarts.

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