Continue to cook
at a bare simmer until beans are creamy but still hold their shape, 35 - 45 minutes.
Poach eggs
at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
Continue to cook
at a bare simmer until beans are creamy but still hold their shape, 35 — 45 minutes.
Not exact matches
Directions: Bring the 6 cups of broth to a
bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes,
until pancetta begins to brown and onion is soft / Add peas and
simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and
simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little
at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
Bring just to a boil; reduce heat to low, and cook
at a
bare simmer, adding water as needed during cooking to maintain level of liquid
until stock is flavorful, about 2 hours.
Partially cover and cook, reducing heat as needed to keep
at a
bare simmer,
until meat is falling off the bone, 3 — 3 1/2 hours.
Cover and cook
until the beans are done, adjusting the heat to keep the water
at a
bare,
bare simmer.