Clippings by changeling

 Sort by: Last Updated Post Date Post Title Forum Name 

Beans, beans... The musical fruit...

posted by: ritaotay on 02.01.2008 at 02:32 am in Cooking Forum

Sorry, couldn't resist... But I do have a question about beans... How do you cook them so they stay in one piece... I've bought canned pork and beans ( not any more ), canned chili beans, bottled pinto beans and canned baked beans and all of them contain whole beans... When I cook beans either they turn to mush or most of them split open... If I stop cooking them while they're still whole they're too hard to eat... lol

I have to learn how to cook them the right way... Hubby loves his beans and I can no longer buy canned ( I won't pay twice as much for 'no added salt' when the dry beans are so cheap )... I have better ways to waste my money... lol

I don't really need recipes, I've made chili and baked beans from scratch and they tasted great, mushy but great... Well, when the texture isn't right the taste isn't as good... But anyway... I need to know how to cook them the right way.

Oh, another question, with baked beans do you add all the other ingredients to the dry ( soaked over night ) beans then pop them in the oven or precook the beans on the stove then add the other stuff and bake?

Rita

NOTES:

<none>
clipped on: 02.01.2008 at 04:17 pm    last updated on: 02.01.2008 at 04:17 pm

RE: Beans, beans... The musical fruit... (Follow-Up #12)

posted by: ritaotay on 02.01.2008 at 02:31 pm in Cooking Forum

Grainlady, I'll have to try the thermos cooking next time, wanted the beans for tonight...

Dixiedog, glad I could help... lol

Lou... LOL... I've been lurking, not enough time to post.

Shambo, I used to soak the beans in baking soda water but I couldn't find a reference as to just how much sodium the beans retain... ( Hubby is on a salt restricted 'diet'. )

Ok, first off I'm using Great Northern beans today and was shooting for baked beans... I soaked them over night in cold filtered water and this morning rinsed in fresh filter water... Since no one said not to add other ingredients I added a bit of pork stock, a good pinch of dried minced onions and a carrot to the fresh filtered water... Brought the un-salted water to a boil, reduced the heat and added the beans, covered the pot and simmered on low ( electric stove )... BTW, no scum...

I just checked them... Took a spoonful and blew on them... The skins split wide open and the beans are still hard, you can eat them but... Well canned beans are a lot softer... Oh, and the skins are tough too, even though I didn't add salt...

I certainly can't cook them all day or I'll end up with bean puree... And I'm afraid baked beans are out because if I cook them for a 3 or 4 hours in the oven I'll end up with flavored bean paste... lol

I've turned off the burner and the beans are still holding together, as long as I don't take them out of the liquid... Think I should stick them in the oven with the tomato puree, molasses and spices and still try for baked beans or just add some veggies and call it soup? lol

Rita

NOTES:

BEANS
clipped on: 02.01.2008 at 04:12 pm    last updated on: 02.01.2008 at 04:13 pm

RE: dying for ham & bean soup (Follow-Up #4)

posted by: barnmom on 10.02.2007 at 02:54 pm in Cooking Forum

I do much as Annie does, no recipe. Mine soup includes:

* The aforementioned beans, I prefer pinto or black beans, soaked over night in the frig. Pour off the water and rinse.
* 1 large onion
* 1 bell pepper
* 1-2 bay leaves
* 1 15 oz can of diced tomatoes
* 1-2 cloves of garlic, minced
* a few twists of fresh pepper
* 3-4 stalks of celery
* 1 meaty ham bone. I have also cooked some bacon and used that instead. A sliced up Kielbasa works, too.
* If I have some chicken broth or beer, I add that as well.
* Water to cover an inch or so.
* 1 teaspoon cumin is a nice addition.

I toss it all in the crockpot on low overnight or all day. If it stills needs a little more cooking time, I put it on high until the beans are tender.

NOTES:

<none>
clipped on: 01.06.2008 at 02:09 pm    last updated on: 01.06.2008 at 02:10 pm

RE: dying for ham & bean soup (Follow-Up #1)

posted by: annie1992 on 10.02.2007 at 02:00 pm in Cooking Forum


alliberries, I usually just toss all the ingredients in my crockpot and cook it all day. If I have a leftover ham bone from a previous meal, I use that. If not, I use whatever I can find, including smoked hocks or diced leftover ham. I suppose you could even get ham especially for the soup, although I never thought of it, it's a "leftover" kind of soup for me.

Bean Soup

1 pound dry white beans, soaked overnight (or quick soaked)
1 meaty ham bone or 2 smoked ham hocks
3 quarts water
3 onions, finely chopped
3 cloves garlic, finely chopped
4 stalks celery, with leaves, finely chopped
2 carrots, finely chopped
salt and pepper to taste

Strain the water from the soaked beans and put beans into a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

Stir the chopped vegetables into the pot and cook over low heat for another hour until the beans are nicely tender.

Remove the bones from the pot, cut off the meat into small bits and return the meat to the pot, discarding the bones.

When ready to serve, ladle into bowls. If you want thicker soup, some of the beans may be smashed as a thickener or a cup of mashed potatoes may be added along with the other vegetables.

Oh, and mine always gets served with cornbread. I don't know why, but that's how grandma always served it.

Annie

NOTES:

<none>
clipped on: 01.06.2008 at 01:40 pm    last updated on: 01.06.2008 at 01:42 pm