xiaoxl/recipe_data huggingface dataset:
Orange Glazed Swordfish
Category: seafood
By Robyn Webb

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

Directions:
In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes. Prepare an outside grill with an oiled rack set 6 inches above the heat source. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center. In a small bowl,  mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil.  Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 servings

Calories: 169.5
Fat: 6.2 g
Saturated fat: 1.5 g
Carbohydrates: 4 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 22.9 g
Cholesterol: 44.3 mg
Sodium: 279.6 mg
Mutthri


Ingredients:
semolina, all-purpose flour, ghee, salt, black pepper, water

Directions:
Mix everything except the water and oil. The flour after mixing the ghee should resemble bread crumbs.
Start kneading by adding water little by little till the dough is smooth but not too soft. A stand mixer would be a good idea.
Make small balls out of the dough and keep aside.
Heat oil on a medium flame. Do not heat the oil too much as the Muthris will burn on the outside and stay undone on the inside.
Lightly dust your rolling surface with flour and use a rolling pin to roll each ball into a rough circle shape about 3-4 mm in thickness and about 3 inches in diameter and keep aside.
Prick the surface with a fork a few times so as to avoid the Muthris to puff up while frying. Keep aside for frying later. Roll out all the remaining balls like this.
Once the Muthris have been rolled out, test the oil to check its temperature by dropping a tiny ball of the dough into it. If it sizzles and rises quickly to the top, the oil is ready for frying.
Drop a few Muthries into the oil, do not crowd them or they will not fry well. Fry, gently turning and flipping every now and then, till the Mathris are a pale golden brown in color.
When done, use a slotted spoon to drain extra oil and remove the Muthris. Put them on paper towels to drain some more. Allow to cool. Store when they are at room temperature in airtight containers.
Muthris can be stored for up to a month.They are consumed as such or with any indian pickle as a tea time snack!
Pumpkin Spice Latte Overnight Oats With Maple Pepitas


Ingredients:
coffee, pumpkin puree, pure maple syrup, pure vanilla extract, pumpkin pie spice, sea salt, old fashioned oats, pure maple syrup, sea salt

Directions:
In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.].
maple pepitas:  Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast.
Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
When you’re ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven’t already.
Top with candied pepitas and hemp seeds (if using].
Balsamic Chicken with Red Onions and Potatoes
Category: meat-and-poultry
By stmwood

Easy chicken dish that is bound to impress your family and friends!

Ingredients:
2 tablespoons olive oil, divided, or more to taste
3  red potatoes, sliced 1/4-inch thick
¼ cup minced fresh parsley
3 cloves garlic, minced
2 whole split chicken breasts with skin
kosher salt and ground black pepper to taste
1 large red onion, cut into wedges
3 tablespoons balsamic vinegar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish. Mix parsley and garlic together in a small bowl. Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath. Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken. Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 servings

Calories: 595.3
Fat: 28.9 g
Saturated fat: 6.2 g
Carbohydrates: 21.5 g
Sugars: 7.2 g
Dietary fiber: 2.6 g
Protein: 60.3 g
Cholesterol: 163 mg
Sodium: 355.1 mg
Heirloom Tomato Tarts


Ingredients:
tomatoes, olive oil, flaked sea salt, black pepper, buffalo mozzarella, egg, fresh basil leaf

Directions:
Preheat the oven to 375°F.
Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven.
Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges.
Remove from the oven and allow to cool slightly; turn the oven down to 325°F.
Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes]; remove from the oven.
place tomatoes and mozzarella on the pastry, alternating the two.
brush the edges of the pastry with the beaten egg.
Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper.
Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden.
Remove from the oven and top with fresh basil leaves.
Mexican Roll Ups


Ingredients:
cream cheese, black olives, green chilies, green onion, flour tortillas

Directions:
"Mix all except tortillas and spread on tortillas. Cut and serve with salsa."
60-Second Lunch: Cheese Roll-Ups


Ingredients:
whole wheat tortillas, mozzarella string cheese

Directions:
"Roll cheese stick up in tortilla.  Place seam-side down on microwave safe plate.  Cook on high for thirty seconds or until cheese melts."
Mini Spicy Turkey Meatloaf Cupcakes


Ingredients:
ground turkey, egg, red bell pepper, onion, tomato paste, minced garlic cloves, thyme, Worcestershire sauce, sriracha sauce, parmesan cheese, salt, pepper

Directions:
Dice the red pepper, onion and jalapeno finely. Mince the cloves of garlic into a fine paste.
In a nonstick pan coated with non stick spray saute the finely diced red pepper, onion and jalapeno until soft,
Add in thyme paprika, crushed garlic paste and tomato paste. Season with salt and pepper. Cook for about 5 minutes more.
Allow mixture to cool.
Incorporate the cooled pepper mix and ground turkey with 1 beaten egg , Worcestershire, Sriracha sauce and Parmesan cheese.
Spray a muffin pan with non stick coating.
Fill each muffin cup 3/4 of the way.
Indent each cup with a thumb print to keep moist.
Bake at 425 for 7-10 minutes or until the turkey reaches 165.
Tomato & Garlic Bruschetta Bread


Ingredients:
tomatoes, Spanish onion, parsley, garlic clove, garlic clove, olive oil

Directions:
Mix roughly chopped tomatoes, onion, parsley & garlic, apple juice and vinegar in a shallow bowl.
Season with salt and pepper.
Cover bowl and let tomatoes marinate at room temperature for about 1-2 hour.
Stir occasionally to distribute flavours.
Meanwhile, heat the grill/broiler.
For the bread rub one side with garlic and brush with a little olive oil and grill/broil them oiled-side up until lightly browned.
Place a good 2-3 spoonful of tomato mixture on each slice and serve with a fork and knife.
Egg Salad


Ingredients:
mayonnaise, sour cream, Dijon mustard, paprika, hard-boiled eggs, bacon, scallions

Directions:
In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika., In a medium bowl, combine the chopped eggs, bacon and scallions., Add mayonnaise mixture until salad is of desired consistancy., Stir in horseradish and salt and pepper to taste., Chill until ready to serve., Keep any unused portion refrigerated.
Leftover Spaghetti Casserole


Ingredients:
spaghetti, mozzarella cheese, tomatoes

Directions:
Mix the tomatoes with spaghetti and pour into a pan according, to the size of your spaghetti.
Cover with pepperoni and then cover pepperoni with cheese.
I usually make these and put them in the freezer, to be ready for family or church get togethers always take the top off of the casserole before you bake it so the cheese wont stick to the top.
Bake at 350°F until it is bubbling because it is already cooked.
My family can't get enough of it, I have some that don't like meat so I fix some with hamburger and some traditional.
Rice Atole, Hot Rice Drink


Ingredients:
white rice, water, milk, cinnamon stick, sugar, cornstarch, milk

Directions:
"Place the water in a large pot, bring to a boil. Add the rice and the cinnamon stick, mix well. Bring to a boil again and cook until the rice is translucent but not cooked through. Add the milk and bring to a boil again. When the rice is very soft, add the sugar and stir to dissolve. When it boils again add the cornstarch previously dissolved in the 1/4 cup water. Cook stirring often until it thickens."
Quick Meatball Lasagna


Ingredients:
egg, light ricotta cheese, part-skim mozzarella cheese, parmesan cheese

Directions:
Slice thawed meatballs in half.
Set aside.
Spray 13 x 9 baking dish with oil spray.
Spread 1 cup sauce evenly in bottom of dish.
Place 3 uncooked noodles over sauce.
Set aside.
Place egg in 1-quart bowl and beat with whisk.
Add ricotta cheese to egg and stir well to blend.
Dollop half of ricotta mixture evenly over noodles.
Top ricotta with half of the meatballs.
Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
Pour 1 1/2 cups of sauce over meatballs.
Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups] evenly on top, spreading evenly.
Make sure all noodles are well coated with sauce.
Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
Bake 1 hour at 350ºF.
Remove dish from oven, uncover.
Spoon some sauce from edges over exposed top noodles.
Sprinkle mozzarella and Parmesan cheeses evenly over top.
Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
Serve at once or remove lasana from oven and let rest (up to 15 minutes] until ready to serve.
Pumpkin Oatmeal
Category: breakfast-and-brunch
By JULOYES

A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)

Ingredients:
1 cup quick-cooking rolled oats
¾ cup milk, or as needed
½ cup canned pumpkin puree
¼ teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar

Directions:
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 2 servings

Calories: 229.4
Fat: 4.7 g
Saturated fat: 1.6 g
Carbohydrates: 38.7 g
Sugars: 6.8 g
Dietary fiber: 6.8 g
Protein: 9.4 g
Cholesterol: 7.3 mg
Sodium: 42.7 mg
My Mom's Strufoli


Ingredients:
flour, eggs, pure vanilla extract, Crisco shortening, baking powder, honey

Directions:
Mix all dry ingred together.
Mix all wet ingred together.
Then mix both together. Mix til dough forms into a ball.
Then knead dough for 5 minute
Seperate dough into 3 equal pieces.
Take a section of dough and roll out to 1/8 inch thick rectangle. Cut into 1/2"wide x 2"long strips.
Twist the strips and set aside covered. Do this for all the dough.
Deep fry at 375 degrees til golden brown. Blot on paper towels.
To coat with honey put fried strufoli in a large pot. Drizzle on top with honey. Heat and toss til well coated. Place on a serving platter and sprinkle with nonpareils.
THIS CAN ALSO BE BAKED INSTEAD OF FRIED. JUST TAKE THE CUT TWISTED STRIPS AND PLACE THEM ON A PARCHMENT LINED COOKIE SHEET. BAKE AT 375 DEGREES FOR ABOUT 10 MINUTES OR TIL GOLDEN BROWN AND CRUNCHY. THEN FOLLOW THE SAME DIRECTIONS TO COAT THEM WITH HONEY AND NONPARELIS.
Vegan Vanilla Bites


Ingredients:
all-purpose flour, margarine, granulated sugar, vanilla, confectioners' sugar

Directions:
Preheat oven to 350°F
beat together butter and sugar at medium speed until light and fluffy. Beat in vanilla. Gradually beat in flour until smooth.
On a floured surface, using a floured rolling pin, roll dough to a ½-inch thickness. Using a 1 inch round cookie cutter, cut out cookies. Gather trimmings, re-roll, and cut out more cookies.
Place cookies, 1 inch apart, on an ungreased baking sheet. Bake until set and golden, 18 to 20 minutes. Transfer cookies to a wire rack to cool. Sprinkle with confectioners' sugar.
Stuffed Green Peppers II
Category: main-dish
By jcbrown1971

An easy and delicious way to prepare green peppers as a main dish.

Ingredients:
1 ½ pounds lean ground beef
1  onion, chopped
¾ cup uncooked instant rice
¾ cup water
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
6 large green bell peppers
1 (16 ounce) jar spaghetti sauce

Directions:
In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C). Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture. Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 414.4
Fat: 16.5 g
Saturated fat: 6 g
Carbohydrates: 39.6 g
Sugars: 15.6 g
Dietary fiber: 6.6 g
Protein: 26.7 g
Cholesterol: 75.9 mg
Sodium: 635.6 mg
Cheesy Taco Mac


Ingredients:
hamburger, water, sour cream, tomatoes, cheddar cheese

Directions:
Cook hamburger in a medium pot till brown and crumbly.
Pour in the contents from the taco packet and the water and allow to simmer 3-5 minutes.
Turn the burner to low and add the pre-made mac and cheese and fold the two ingredients together till well distributed.
Stir in the sour cream and diced tomato.
Cover and allow everything to heat up for about 5-7 minutes.
Add the cheese and stir till the cheese is nice and melted.
Garnish with cilantro and avocado slices.  Serve hot and enjoy :].
London Broil Marinade


Ingredients:
garlic cloves, red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, thyme, olive oil

Directions:
"Assemble all ingredients in glass bowl, and mix well.  Place 1-2 lb London broil in marinade in the refrigerator overnight.  Grill."
Crazy Bread Pudding With Zucchini Milk


Ingredients:
zucchini, butter, margarine, margarine, vanilla, sugar, salt, eggs, cinnamon, apple

Directions:
Blend prepared zucchini until thick milk., Heat in saucepan until it comes to a boil. Add 2 tblsps butter., Grease 4 quart casserole with 1 tblsp. margarine., Preheat oven 350., In large metal bowl, place bread cubes., Pour hot zucchini milk mixture over and stir., In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon., Add to bread cubes, toss to blend all together., Add diced apple, spread around on top., Add almonds,spread around on top., Set casserole in a 9 X 13 pan. Add 1 cup water or a little more., Cover., Bake 1 hour., Serve warm or chilled with ice cream.
The Realtor's Blue Moon Ice Cream


Ingredients:
milk, heavy cream, granulated sugar, vanilla extract

Directions:
"Stir all of the ingredients together.  Stir until sugar disolves.  Pour into your ice cream freezer and proceed according to the directions for your ice cream maker.  Don't tell anyone you're making it.  They'll totally inhale this and you won't get any.  Hide it!"
Angel or Heart Sandwiches


Ingredients:
cream cheese, orange marmalade

Directions:
In small mixing bowl, beat the cream cheese and marmalade until blended.
Using a 2-inch angel-shaped or heart-shaped cookie cutter, cut out 16 angels or hearts from bread.
Spread half with cream cheese mixture; top with remaining bread.
Nutty Apricot Cookies


Ingredients:
confectioners' sugar, flour, baking powder, pecans

Directions:
In mixing bowl, combine sugar, flour, baking powder and egg whites.
Add nuts and apricots; mix well.
Drop by spoonsful onto well-greased baking sheets.
Bake at 325°F for 15-18 minutes.
Drizzle tops, if desired, with a mixture of confectioners' sugar, lemon juice, and water.
Creamy Beef Enchiladas
Category: world-cuisine
By FeatherAnnRealtor

I made this up because I love cream cheese.

Ingredients:
1 ½ pounds ground beef
1 (1 ounce) packet taco seasoning mix
½ cup chopped sweet onion
4  green onions, or to taste, chopped
1 (8 ounce) package cream cheese, softened
1 cup chunky salsa
12  corn tortillas
1 cup shredded pepperjack cheese, divided
2 ½ cups enchilada sauce
4 ounces sliced black olives

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir   mix into the beef; transfer to a large bowl, reserving drippings in the skillet. Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely. Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese. Bake in preheated oven until cheese melts completely, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 655.1
Fat: 39.8 g
Saturated fat: 18.4 g
Carbohydrates: 42.4 g
Sugars: 4.2 g
Dietary fiber: 6.3 g
Protein: 32.6 g
Cholesterol: 135.7 mg
Sodium: 1421 mg
Blueberry Pizza


Ingredients:
all-purpose flour, granulated sugar, baking powder, lemon zest, salt, ricotta cheese, unsalted butter, water, pure vanilla extract, blueberries, granulated sugar, lemon zest

Directions:
FOR THE DOUGH:  In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
FOR THE FILLING:  Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
Cut the pizza into wedges & serve warm.
Spicy Chicken Enchiladas


Ingredients:
cheddar cheese, flour tortillas, sliced ripe olives, chopped tomato, lettuce

Directions:
In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.
Old Fashioned Sicilian Succo
Category: side-dish
By Joiamia

My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs.

Ingredients:
4 cloves garlic, chopped
3 (29 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 pounds ground beef
1 pound ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Directions:
In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil.  Bring sauce to a boil and then turn down the heat and simmer. In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist.  In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture.  Simmer over low heat for four hours.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 20 servings

Calories: 233.5
Fat: 11.3 g
Saturated fat: 4.5 g
Carbohydrates: 17.4 g
Sugars: 9.4 g
Dietary fiber: 3.4 g
Protein: 17.3 g
Cholesterol: 45.7 mg
Sodium: 1044.4 mg
Lamb Souvlaki


Ingredients:
lamb, garlic, onion, bay leaves, lemon juice, oregano, lettuce, tomatoes

Directions:
Mix oil, crushed garlic, onion, bay leaves, lemon juice and oregano together in a shallow dish or marinader. Add meat skewers and marinade for 2 hours up to overnight.
Shred lettuce and cut up tomato into slices, put into serving bowls.
Cook meat on a BBQ or grill pan for 4-5 minutes on each side until well cooked.
To serve - Place the flat breads, lettuce, tomato, greek yoghurt and hommus and cooked skewers on the table for self serve.
Smashed Pinto Beans


Ingredients:
onion, olive oil, garlic cloves, tomato sauce, pinto beans, beef broth, salt, ground cumin, pepper, red wine vinegar

Directions:
saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
Add minced garlic, and saute for 1 minute.
Stir in tomato sauce and remaining ingredients.
Bring to a boil, reduce heat, and simmer for 8 minutes.
Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.