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Bake the beans uncovered for 40 minutes.
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Simmer beans uncovered for an hour and a half until beans are tender, not mushy.
Let the beans simmer, uncovered, for an hour or so, checking on them occasionally.
Bake the beans in the oven, uncovered until it is bubbling in the center, about 25 minutes or so.
(The cooking time depends on the freshness of your beans, so it may take longer; add more water if necessary). 4 When the beans are almost done, uncover and turn up the heat until you have a thick sauce.
Lower the heat to a simmer and continue to cook uncovered until the beans are tender and, adding more water when needed to keep the beans covered.
4. Add the beans and continue to simmer, uncovered.
Reduce the heat to low and simmer, uncovered, until the beans are tender but still firm, 1 1/2 hours.
3. Uncover the beans, taste and adjust salt, and stir in the Swiss chard.
Sieve the mixture to remove any bits, then add to the pan of beans along with the sugar and ground shrimp, if using. 4 Turn down the heat on the beans, then simmer for 1-2 houncoveredvered.
Remove the parchment and beans, and bake uncovered for another 5 minutes.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com