Not exact matches
Bring the
mixture to a boil over high heat; then add the
beans, reduce the heat to medium - low, and simmer for 30 minutes.
Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla
bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the
mixture becomes the most complexly flavored thick copper caramel with a deliciousness will
bring tears to your eyes.
In a large saucepan or stockpot, combine the
beans, onion
mixture, cumin, and broth and
bring to a boil.
Add
beans, and
bring mixture to a simmer.
Combine meat
mixture,
beans, and next 11 ingredients in Dutch oven;
bring to a boil.
Bring the
mixture to a boil over medium - high heat, then reduce the heat to a strong simmer and cook for about 30 minutes, or until the
beans are soft but not mushy.
Bring the
mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry
beans you will need about 1 hour at least, sometimes more)
Bring the
mixture to a boil and pour over
beans.
Return the
beans to the pot, add the epazote, habanero, and 2 quarts of water and
bring the
mixture to a boil.
Bring the
mixture to a boil over high heat, and boil the
beans uncovered for 2 minutes.
Add 2 cans of Great Northern
Beans and 1 can of chicken broth and
bring the
mixture to boil.