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Drain, reserving liquid.
Drain porcini, reserving liquid.
2. Drain lentils, reserving liquid.
4. Strain artichokes, reserving liquid.
3. Drain beans, reserving liquid.
Strain cool berries, reserving liquid.
Similar(44)
Stir in 1/4 cup of the reserved liquid.
Sprinkle over the walnuts and drizzle with some of the reserved liquid.
Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes.
2. Transfer the asparagus stems and reserved liquid to a blender and puree until smooth.
Add some reserved liquid, if necessary, and continue to mash to make a coarse purée.
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