xiaoxl/recipe_data huggingface dataset:
Spicy Noodles With Ginger-Garlic Shrimp and Wasabi Sauce


Ingredients:
shrimp, gingerroot, garlic cloves, napa cabbage, carrot, radish, fresh basil, honey-roasted cashews, soy sauce, rice vinegar, lime juice, sugar, wasabi paste

Directions:
In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked.  Set aside.
Meanwhile, cook noodles according to package directions.  Drain; rinse in cold water and drain again.
To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls.  Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
A Word of Caution:  I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start.  Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired.  The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.
Classic Whiskey Sour
Category: drinks
By JEESH999

If it's not made from scratch, it ain't a Whiskey Sour. For a cleaner, classier looking drink, strain the lemon juice to remove seeds and pulp.

Ingredients:
1 fluid ounce simple syrup
2 fluid ounces fresh lemon juice
5 fluid ounces whiskey
ice cubes
3  maraschino cherries for garnish

Directions:
Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 144.9
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 8.1 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 0.5 mg
Peanut Butter Sheet Cake
Category: desserts
By ERNSBERGER5

Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup water
¾ cup butter or margarine, softened
½ cup peanut butter
¼ cup vegetable oil
2  eggs
½ cup buttermilk
1 teaspoon vanilla extract
⅔ cup white sugar
⅓ cup evaporated milk
1 tablespoon butter or margarine
⅓ cup chunky peanut butter
⅓ cup miniature marshmallows
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 - 10x15 inch pan

Calories: 321.3
Fat: 16.6 g
Saturated fat: 6.6 g
Carbohydrates: 39.9 g
Sugars: 28.9 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 39.9 mg
Sodium: 183.7 mg
Almond Flour Blueberry Nut Muffins
Category: uncategorized
By Living Smart Girl

These muffins are gluten free, dairy free, and low carb. And they taste awesome! I have made these for people without any diet restrictions and they absolutely love them. The almond flour keeps these muffins nice and moist, and let's be honest... who doesn't love blueberry muffins? They are perfect for breakfast, snack, or dessert. Keep in airtight container up to one week.

Ingredients:
1 cup blanched almond flour
⅛ teaspoon baking soda
1 pinch salt
½ cup coconut milk
1 large egg, at room temperature
2 tablespoons coconut oil, melted
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup blueberries
¼ cup chopped nuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin. Mix almond flour, baking soda, and salt together in a bowl. Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 133.9
Fat: 11.4 g
Saturated fat: 4.4 g
Carbohydrates: 6.2 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 33.3 mg
5-Ingredient Mexican Casserole
Category: world-cuisine
By Annie Ellis

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

Ingredients:
1 (16 ounce) can refried beans
¾  onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes. Place one tortilla in the  bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese! Bake until the cheese is melted, approximately 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 650.7
Fat: 20.3 g
Saturated fat: 12.5 g
Carbohydrates: 74 g
Sugars: 3.8 g
Dietary fiber: 10.3 g
Protein: 29.3 g
Cholesterol: 68.3 mg
Sodium: 1505.1 mg
Glazed Pears


Ingredients:
pears, butter, brown sugar

Directions:
In a large bowl, mix the lemon juice with 2 cups of water.
Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
Drain pears and pat dry with paper towels.
In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully  so as not to burn the pears.
Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
Easy Buttermilk Deluxe Macaroni & Cheese


Ingredients:
macaroni, buttermilk, cheddar cheese, cornstarch, kosher salt, mustard powder, paprika, turmeric

Directions:
Boil 2 cups of water and lightly salt it. Cook the macaroni for 8 minutes for an al dente texture then drain.
In the empty pot/another heavy-bottom saucepan, mix the buttermilk and cheddar cheese together, keeping the heat low for now.
Add the spices and cornstarch, then kick the heat up to medium and let simmer for about 5 minutes, stirring occasionally.
You'll know when the cheese has melted and the cornstarch did its work when the sauce is nice and thick.
Simply pour it on the mac and cheese, mix it up, and it's ready to eat! Awesome with broccoli and cauliflower too.
Chicken or Turkey Enchiladas with Sour Cream


Ingredients:
chicken, turkey, sour cream, sharp cheddar cheese, salt, canola oil, corn tortillas, medium hot salsa

Directions:
In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
Heat oil in an 8-to 10inch frying pan over low heat.
Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
Pour salsa evenly over top.
Bake in a 350 degree oven until heated through, about 20 minutes.
If desired sprinkle with more shredded cheese over hot enchiladas before serving.
Vanilla Cookies


Ingredients:
plain flour, sugar, egg, butter, margarine, baking powder, vanilla

Directions:
Preheat oven to 350°F / 180°C., Melt butter and let cool., Add rest of the ingredients and mix well., Put small spoonfuls on tray., Bake for 15 - 20 minutes or until golden.
Chicken Flautas


Ingredients:
onion, garlic cloves, cilantro, lime juice, chicken breast, corn tortillas, black olives, cheddar cheese, lettuce, sour cream

Directions:
Roast the tomatillos and jalapeno peppers in oven or over flame.
Put in  a wet paper sack to steam to soften skin; peel.
In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of  the cilantro, lime juice, and chicken stock.
Add whole chicken breasts and cook.
When chicken is cooked until it shreds, and tomatillos mash easily,  take out chicken.
Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.
Steam tortillas in microwave until soft.
Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.
Repeat.
Deep fry until crisp.
To plate put 2 flautas on plate then serve with  Mexican rice and  refried beans topped with melted cheese.
Top with 1/2 cup  lettuce.
Pour 1/4 cup tomatillo sauce over flautas and lettuce.
Sprinkle on some cilantro and cheese on top.
Serve gaucamole and sour cream on side.
Simple Ranch Chicken Macaroni Salad
Category: salad
By Pamela Batovsky

This is a simple to make recipe with Ranch dressing mix which gives it an extra kick.

Ingredients:
1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

Directions:
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry. In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 393.2
Fat: 22.4 g
Saturated fat: 5.5 g
Carbohydrates: 26.3 g
Sugars: 1.2 g
Dietary fiber: 1.9 g
Protein: 20.3 g
Cholesterol: 55.6 mg
Sodium: 1318 mg
Crock Pot Chutney


Ingredients:
onions, golden raisin, light brown sugar, crystallized ginger, mustard seeds, ground ginger, cinnamon, ground cloves, flour, cider vinegar

Directions:
spray a skillet with cooking spray and saute onions until softened., add onion and next 8 ingredients to a 3 quart crock pot., combine flour and vinegar with a whisk, stirring well., add to peach mixture., cover and cook on low for 5 hours., serve.
Quick and Easy Low Carb Chili


Ingredients:
tomatoes, tomato sauce, onions, chili beans, hamburger, salt, water

Directions:
Brown hamuburger.
Add about 2 tablespoons of the chopped dehydrated onions midway through cooking the hamburger.
Drain grease from hamburger.
Add chili ready tomatoes to hamburger.
Add salt pepper and garlic powder to taste.
Add only 1 of the chili seasoning mixes now, and stir it in with the hamburger and tomatoes.
Turn heat on low, and let cook for about 5 minutes.
Transfer hamburger and tomatoes to a deeper pot(if needed].
Add 3 cups of water (I just filled the can from the tomatoes twice and dumped that in the pot].
Add the second chili seasoning mix now, and stir.
Add about half a can of the tomato sauce, I used a little over half.
Add chili beans.
Let cook on medium low heat for about 20 minutes, or until hot, stirring occasionally.
Enjoy!
Spicy Mango Salad
Category: salad
By MIREILLE67

This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food.

Ingredients:
4 medium mangos - peeled, seeded, and cubed
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

Directions:
Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

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

Calories: 140.2
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 25.8 g
Sugars: 20.9 g
Dietary fiber: 3 g
Protein: 1 g
Sodium: 4.3 mg
Spicy Baked Pierogies


Ingredients:
olive oil, canola oil

Directions:
Preheat oven to 400*.
Grease a 9 x 13 cookie sheet.
Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking].
-Bake 20 minutes, flipping over half way through.
Serve immediately with a side of sour cream for dipping.
The Best Broccoli You'll Ever Eat... Without Turning on the Oven


Ingredients:
broccoli, garlic cloves, crushed red pepper flakes, soy sauce, lemon juice

Directions:
Bring large pan of salted water to a boil.
Cut broccoli into florets.
Add broccoli to boiling water and blanch for 1 minute. Drain.
In a large skillet, warm sesame oil, garlic, and red pepper over low heat for 2 minutes.
Stir in soy sauce and lemon juice.  Add broccoli, toss to coat.
EAT!
Baked BBQ Chicken


Ingredients:
barbecue sauce, boneless skinless chicken breast halves

Directions:
HEAT oven to 375°F.
POUR sauce over chicken in 13x9-inch baking dish.
BAKE 25 minute or until chicken is done (165ºF].
Ham Balls
Category: main-dish
By Beth

This is my newest, favorite meatball recipe. If you like a sweet twist, you'll like this one. The meatballs will be slightly pink inside when done because of the pork, so do not overbake them!

Ingredients:
1 ¼ pounds ground smoked ham
1 pound ground pork
1 pound lean ground beef
1 cup milk
2  eggs
1 ½ cups graham cracker crumbs
1 (10.75 ounce) can  tomato soup
¼ cup cider vinegar
1 cup packed brown sugar
1 teaspoon mustard powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish. In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs. Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

Yields: 8 servings

Calories: 646.4
Fat: 33 g
Saturated fat: 12.1 g
Carbohydrates: 46.1 g
Sugars: 36.1 g
Dietary fiber: 1 g
Protein: 39.6 g
Cholesterol: 172.8 mg
Sodium: 1388.4 mg
Pilgrim Panini Dip Sandwich


Ingredients:
cranberry sauce, ginger ale, light brown sugar, salt, turkey breast, provolone cheese

Directions:
Combine all Dip ingredients in a saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes or until liquid is reduced by half. Meanwhile, make the sandwiches and grill.
Serve the dip in small (wide mouthed] individual dishes next to each guests plate along with the panini.
Spicy Mexican Lamb Kebabs


Ingredients:
dried ancho chile, cilantro, onion, lime juice, jalapeno chiles, garlic clove, canola oil, coarse salt, pepper, ground cinnamon, boneless leg of lamb, red onion, fresh cilantro stem, lime wedge

Directions:
Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft.  Strain, reserving soaking liquid.  Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
Pour marinade over lamb and red onion in resealable plastic bag.  Refrigerate 2 hours, turning occasionally.
Heat grill.  Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade.  Alternately thread lamb and onion onto 4 (12-inch] metal skewers.  Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center.  Garnish with cilantro sprigs and lime wedges.
Keto Fried Coconut Shrimp
Category: appetizers-and-snacks
By Allrecipes Magazine

Pair this keto coconut shrimp recipe with cilantro-jalapeno aioli to make a tasty appetizer or light meal. This Allrecipes Magazine recipe is based on TanaAmen's Keto Coconut Shrimp.

Ingredients:
1 pound peeled and deveined jumbo shrimp, thawed if frozen
¼ teaspoon sea salt
¼ teaspoon black pepper
½ cup coconut flour
1 teaspoon garlic powder
1 teaspoon onion powder
2  eggs
2 tablespoons water
⅔ cup finely chopped macadamia nuts
⅔ cup unsweetened shredded coconut
2 tablespoons ghee, or more to taste

Directions:
Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper. Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish. Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet. Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total. Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 320.8
Fat: 24.2 g
Saturated fat: 9.6 g
Carbohydrates: 14.8 g
Sugars: 1.4 g
Dietary fiber: 5.9 g
Protein: 13.7 g
Cholesterol: 133 mg
Sodium: 228.6 mg
Peanut Butter Banana Oatmeal Cookies


Ingredients:
creamy peanut butter, white sugar, brown sugar, egg, bananas, all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, cinnamon, oatmeal, chocolate chips, raisins

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, wisk together flours, baking soda, salt, nutmeg, and cinnamon.  Stir in oatmeal and set aside.
In a large bowl, cream together peanut butter and sugars.  Add egg and banana and mix well.
Pour dry ingredients into wet ingredients bowl and mix together thoroughly with large spoon.  Stir in nuts, chocolate chips, or raisins (I used raisins in my first batch -- didn't have either nuts or chocolate chips].
Batter will be fairly wet, so put bowl in fridge for 15 minutes to firm up.
Prepare baking sheets with parchment paper.  Drop cookie dough by teaspoons onto sheets.  Bake for 12-13 minutes.  Cool on racks.  (Note:  return bowl to fridge in between baking.]  Makes 36-45 cookies, depending on how big they are.
Baked Wonton Chips With Yogurt Dip


Ingredients:
wonton wrappers, Splenda sugar substitute, cinnamon, nonfat plain yogurt, liquid stevia

Directions:
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick spray.  Lay the wonton wrappers flat on the sheet.
Melt the margarine in the microwave and brush each wonton wrapper with melted margarine.  Sprinkle with cinnamon and Splenda to taste.  Bake at 350 for approximately 8 minutes.
Meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding Splenda to taste, and a drop or two of liquid Stevia.
Break the baked wonton wrappers into “chips” and dip into the yogurt!
Tofu With Tomatoes and Coriander


Ingredients:
tomatoes, tofu, garlic, scallion, salt, sugar, soy sauce, ground coriander, black pepper

Directions:
Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat pan. Toss in garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar, soy sauce and coriander. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds.
Season with pepper or other seasonings to taste and serve hot.
Thai Garlic Chili Pork Meatballs


Ingredients:
ground pork, garlic powder, soy sauce, salt, egg

Directions:
Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined.
Roll mixture into one and a half inch balls (about 25] and place on a baking sheet. Refrigerate for 1 hour.
Preheat oven to 425° F and bake meatballs for 15 to 20 minutes.
Toss the meatballs with the Thai chili garlic sauce and serve.
Rosie's Bok Choy Salad
Category: salad
By JPW94

Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.

Ingredients:
½ cup red wine vinegar
½ cup olive oil
½ cup white sugar
1 tablespoon soy sauce
¼ cup margarine
¼ cup blanched slivered almonds
¼ cup sesame seeds
2 (3 ounce) packages ramen noodle pasta, crushed
1 medium head bok choy
3  green onions

Directions:
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce.  Set aside. Melt the margarine over medium heat in a small skillet.   Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds.  Saute until everything is golden brown.  Remove from heat and drain on a paper towel. Chop the bok choy and green onions and add to a large bowl.  Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 374.1
Fat: 26.4 g
Saturated fat: 5.4 g
Carbohydrates: 31.8 g
Sugars: 15.2 g
Dietary fiber: 2.6 g
Protein: 4.9 g
Sodium: 658.2 mg
South African Samp and Beans (Umngqusho)


Ingredients:
pinto beans, onion, potatoes, tomatoes, canola oil, salt, vegetable bouillon cube, curry powder

Directions:
Mix and wash the samp and beans together.
Put them in a large pot with 5-6 cups water and cook samp and beans until they start becoming soft.  Check on it every 30 minutes or so to see if the samp and beans need more water and to see when they are start to soften (don't wait until they are cooked through and too soft].
Once the samp and beans are slightly soft, but not done (when they look like they need about another 20-30 minutes left of cooking] drain some of the water if there is more than a few cups of water still cooking with it and add everything else (the vegetables, oil, salt, spices and seasonings].  Cook the remainder of time it takes until the beans are very soft (usually 20-30 minutes more].