Not exact matches
You can soak the beans in spring water
overnight to make the soup cook faster (the beans will soften sooner) or just
let the soup
simmer for a few hours in the afternoon for a perfect soup by supper.
Soak the black - eyed peas
overnight (or quick soak them by bringing the peas and water to a boil in a medium saucepan,
simmer for 2 minutes, turn off the heat and
let the peas soak for 1 hour, then drain and continue to step 2).
Instead of having to remember to soak cashews
overnight, we add them right into the soup and
let them
simmer.
I
let everything cook
overnight covered over a low
simmer on the stove, then strain and
let it cool the next morning.
:) In that recipe, we salt the tomatoes and
let them sit
overnight, and then make the pickling liquid and
simmer it all together for awhile.
It says to grate it and melt it in
simmering water, then
let it sit
overnight.