Serves 6
Ingredients:
- Olive Oil, 1 tablespoon
- Minced Garlic, 1 teaspoon
- Onions, 2 (peeled and chopped into chunks)
- Celery, 5-6 stalks (chopped into large pieces)
- Carrots, 2 small sized (peeled and diced)
- Potatoes, 2 small sized (peeled and diced)
- Frozen Green Beans, 150 grams (thawed)
- Kidney Beans, 1 can (400 grams, rinsed)
- Cherry Tomatoes, 100 grams (diced)
- Basil, 1 tablespoon (chopped)
- Salt, 1/2 teaspoon (or to taste)
- Pepper, 1 teaspoon (or to taste)
- Water, 550ml
Instructions:
- In a 3.0L Thermos® Shuttle Chef® inner pot, add oil and minced garlic. Stir fry until fragrant.
- Add onion chunks and celery pieces. Stir fry for 1 minute.
- After 1 minute, add carrot dices, potato dices, green beans, kidney beans and tomato dices. Stir fry for 2 minutes.
- After 2 minutes, add chopped basil, salt and pepper. Stir fry for 2 minutes.
- After 2 minutes, add water and bring contents to a boil. When boiling, let it simmer for 5 minutes.
- After 5 minutes, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
- Before serving, garnish with chopped basil.
Notes:
- This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
Recipe courtesy of thermalcookware.com. Photos courtesy of Thermos Singapore team.