Not exact matches
I used 4 cans of sugar free red beans from Kroger and processed two of the cans into kind of a chunky bean dip texture and
simmered it all in my cast iron dutch
oven for just
over an hour, adding three cups of
water over that time and thickening it back down each time.
once the squash is in the
oven,
simmer the sorghum: place the sorghum in a pot with 1.5 cups
water and some salt + pepper, cover, and bring to boil
over medium - high heat.
2 Melt chocolate: Melt chocolate in a microwave
oven or in a double boiler
over simmering water.