Reduce heat to low and
cook at the barest simmer for 10 minutes.
Continue to
cook at a bare simmer until beans are creamy but still hold their shape, 35 - 45 minutes.
Bring the mixture to a boil, then lower the heat to medium - low and let
cook at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms.
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.
Continue to
cook at a bare simmer until beans are creamy but still hold their shape, 35 — 45 minutes.
Not exact matches
Take care to
cook the chili
at the
barest possible
simmer to avoid evaporating the sauce before the beef is tender.
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.