Sentences with phrase «beans cook until liquid»

Bring the liquid to a low boil over medium - high heat, cover and let the beans cook until liquid has thickened.

Not exact matches

Cook partially covered for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated.

Blend the beans with a little bit of the liquid they were cooked in with the chicken stock until smooth.

I make creamy kidney beans or cannellini beans by cooking them down with the can liquid until thickened then drizzle in good olive oil while stirring to make an emulsion then finish them with salt & pepper.

Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.

Add the pork, beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is just cooked through, about 10 minutes.

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes.

Batch 3: Dried chickpeas, soaked, cooked in their soaking liquid until tender The soaked beans took only an hour and 20 minutes to cook.

In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated.

Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.

Add black beans, broth and garlic cloves, stir and cook until liquid has evaporated (2 to 4 minutes).

If there's still too much liquid in the skillet, continue to cook until the bean mixture thickens, then serve.

Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, 15 to 20 minutes.

Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean - cooking liquid, 1 tablespoon at a time, as needed.

Add both green beans and diced tomatoes and cook, uncovered, until the liquid from the vegetables evaporates.

Add lentils and cook, stirring occasionally, until beans are creamy but still hold their shape, and lentils are tender, 25 — 35 minutes (the soup may look a bit thick, but don't fret; the greens will release liquid when they're added, thinning the soup out a bit).

Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50 — 65 minutes.

Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes.

Cover and cook until bright green, then add the mushrooms and their liquid, followed by the beans, tomatoes, and olives.

Add beans and their liquid; cook until flavors meld, 12 — 15 minutes.

Add rinsed black beans and cook, mashing, until soft (the texture should resemble refried beans; add a splash of liquid if too dry).

Cook, stirring occasionally, until the beans are soft and the liquid is thickened.

Cook coconut cream until liquid, then stir together the sugar, vanilla bean, and starch in a small bowl, and whisk it into the coconut cream.

Gently stir in the beans and their cooking liquid and cook until heated through, about 2 minutes.

Cook for a couple of mins longer until the liquid has evaporated, then stir through the parsley leaves, tomatoes and beans and transfer to a lightly oiled roasting tin.

Preheat oven to 350 ° F In a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving

Cook the beans until very tender and the liquid has thickened slightly (it will continue to thicken).

If there is too much liquid in the beans after this time, remove the cover and cook for 15 - 30 minutes more or until desired consistency.

Cook partially covered for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated.

Then, toss roasted sweet potatoes, honey, cumin, and juice of 1/2 a lime into the pan with the garlic / bean / onion mix and cook until liquid is mostly evaporated, 2 - 3 minutes.