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Old 02-10-2009, 02:15 PM   #11
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Quote:
Originally Posted by nyccook View Post
Thanks! I'd actually considered using canned beans (maybe draining and rinsing) - bad idea?
I don't know enough about cooking with beans to tell you - though with such a long cooking time they might soften too much.
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Old 02-10-2009, 02:54 PM   #12
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Cooked that long, most the garlic is usually going to dissolve into the sauce. I wouldn't worry about trying to keep it in one piece.
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