Sentences with phrase «until beans»

Cover with a lid or a piece of aluminum foil, transfer to the oven, and braise for 30 to 45 minutes, or until the beans are tender.

Reduce the heat and simmer for a further 20 to 50 minutes, or until the beans have broken down into a mush.

Stir in the beans and simmer 5 minutes or until the beans are heated through.

Using on / off turns, process until beans are coarsely chopped.

Transfer to the oven and bake for 20 minutes, until the beans are velvety and creamy.

Turn down the heat a little, cover with the lid, and cook for another 5 to 6 minutes, or until the beans are tender, then take off the heat and serve.

Bring the pot to a boil, turn down to a simmer, and let cook, covered, until the beans are fully and meltingly tender and everything has gotten to know each other cozily, about another hour.

Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

Place the chickpeas, cooked lentils, garlic, cilantro, sea salt, cumin, and chili powder in a food processor and blend until the beans and lentils are very smooth.

In a food processor combine beans, nutritional yeast, 3 tbsp olive oil, vegan mayo, lemon juice, garlic powder, salt and pepper until beans have broken down completely and mixture is creamy.

Cook on low setting for 8 hours or until beans are tender, then proceed with the remaining steps in the recipe.

Place the filled tacos on a baking sheet and bake until the beans are hot and the cheese is melted, 12 to 15 minutes.

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

Cook over medium heat until the soup begins to boil, then turn the heat down, cover and let the soup simmer gently for 3 hours, or until the beans are tender.

Cook until beans are fully cooked about 50 to 55 minutes.

Add beans and cook for another 10 - 15 minutes, until the beans are tender.

To make them, throw everything into a pot then cook at a very low simmer until the beans are creamy and tender.

Cook uncovered, until the beans are tender, 1 1/2 to 2 hours.

Add the green beans and cook for 1 - 2 minutes or until the beans are bright green.

Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm.

Cover and cook on low until beans are tender, 8 to 9 hours.

Add string beans; simmer until beans are crisp and tender (about 3 minutes).

Drain and rinse under cold water until the beans are room temperature.

Bring to a boil and let simmer with the lid partially covered for 45 minutes, or until beans are firm but tender to the bite.

Cook the potatoes in a large pan of boiling water for 8 - 10 mins until just undercooked, then throw in the beans and continue to cook for 4 - 5 mins until the beans and potatoes are done.

Cover and cook, stirring once or twice, until the beans are crisp - tender, about 5 minutes.

Add beans, garlic, and ginger to the pan and cook for about 3 to 5 minutes or until the beans are warm.

Grind the mixture until the beans are completely ground and add back to the sugar jar.

Steam for 3 to 4 minutes, until beans are just tender.

Stir frequently and bring to a boil, then simmer for 3 - 4 hours or until beans are tender and desired texture is achieved.

Continue to simmer on medium - low until the beans have fully softened, another 15 — 30 minutes.

Add in green beans and garlic, and saute until beans are a bit char - marked and garlic is browned.

Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm.

Cook for about 6 hours, or until the beans are soft to eat.

Boil over medium heat, uncovered, until beans are softened and soup is thickened.

Add the beans to the mixture, toss and cook for a few minutes, just until the beans are heated through.

Simmer, covered, for 1 to 1 1/2 hours or until beans are tender.

Cover and cook until the beans are done, adjusting the heat to keep the water at a bare, bare simmer.

Add 12 cups of water and bring to a boil over med - high heat, continue boiling until beans are soft adding the other 5 cups of water as the beans soak it up.

Cook until the beans and potatoes are tender.

Cover the beans with fresh water, bring to a boil, reduce the heat and simmer, covered, until the beans are done, about 2 to 2 1/2 hours.

Cook for 2 hours or until the beans are tender.

Soak futher, if necessary, until the beans or peas can be crushed.

Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours.

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

Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours.

Cook, adding water as needed to keep beans covered by at least 1», until beans are completely tender, 1 — 1 1/2 hours.

Reduce heat to medium - low and simmer gently, skimming any foam from surface, until beans are tender, 35 — 45 minutes.

Reduce heat, cover pot, and simmer, occasionally skimming surface, until beans are tender enough to be easily smashed with the back of a spoon, about 1 hour.

Simmer a bit more until beans are heated through.