Posted on 01/06/2024 1:37:25 PM PST by ConservativeMind
I eat a bowl of some kinda beans every day.
Closer to two cups.
Inclusive of lentils.
ffffffttttt.....
Does lentil soup count? Or does it have to be navy beans?
You’ll have to speak up, I’ve got beans in my ears.
it counts
I’m like you in that I always have a pot of beans in the fridge. I just finished eating white beans twenty minutes ago. There’s a recipe on the bag of Camellia Navy beans for “White Bean, Collard Greens, and Ham Hock Soup” that is delicious. I just use canned collard greens and add some chopped ham also.
I have a quick, no prep recipe for lentils.
1.5 cups rinsed lentils.
2 cloves garlic, crushed.
3 TBSP EVOO
8 ounces frozen spinach.
6 cups water.
Put it all in the pot, bring to boil, then reduce to simmer for 25mins.
Done and excellent.
No soaking. No 3 hour cook.
This is great!
Just so happen to have a 10 (Ten) lb bone-in smoked Ham. And two (2) pounds of fresh Great Northern beans. And a couple onions &c.
Is that about the right proportion of beans to ham? Anyone know?
Gonna use the All American pressure canner for the ham & beans, think it draws out the bones better. Soak the beans overnight, pressure cook the whole shootinā match for an hour at 10 psi. Then slow simmer for a few more hours.
Make a batch of cornbread to go with.
.
I think that the more frequently beans are eaten, the less gas attacks are experienced, but it takes a while for that adaptation to take place. Anyone here notice that?
I prefer great northern white beans, but navy beans also make a delicious soup. The Senate bean soup recipe is really good.
We like our beans creamy. I cook the ham bone separately, then add it to the beans after they’re completely soft. No salt of any kind til they’re soft, or the skins will never properly soften.
Ok thank you very much. I like lentils better. Lol
I think it is more calorie based. What I noticed, is back when I would eat a can of chili for a snack I could peel paint. A more reduced calorie diet, the body hangs on to whatever kind of food is eaten a little longer, and does a better job of it.
I was thinking about doing that twice. Beans take forever, the pressure canner just gets them done enough so ya donāt break a tooth. The beans should look āfuzzyā, almost if that makes sense, when they are done. Basically re-fried.
The salt/no salt doesnāt matter I donāt know? I always salt em and soak em in cold water and store in the fridge, to keep them from going sour. I suppose they could even sprout if it was warm enough, I always soak āem almost 24 hours before trying to cook. Fresh beans cook a lot faster than older beans, so I try to ensure success. And keep the electricity bill down LOL
I forgot that I have the white beans recipe on my computer. I cooked it a lot longer than the recipe says to reduce it and added ham cubes also.
White Bean, Collard Green, and Ham Hock Soup
1 lb Navy Beans, dry
1 can collard greens Margaret Holmes brand -or
1 bunch collard greens, stripped, cleaned, and chopped
2 T olive oil
1 sprig fresh rosemary, whole
1 medium onion, finely diced
1 large carrot, diced small
1 stalk celery, diced small
1 clove garlic, chopped
1 ham hock
12 cups chicken or veg stock
(3 qt)
1 T flat-leaf parsley, chopped
HOW TO PREP
1. Soak the beans in a gallon of water overnight. Drain and rinse. Set aside.
2. Pull the collard green leaves from their stems, rinse them under cold water, cut the leaves bit-sized pieces. Set aside. --or-- use one can of collard greens.
3. In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and celery. Mix well.
4. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
5. Turn the heat up to medium-high and add the chopped garlic. Stir and cook for another 2 minutes until you start to smell the aroma.
6. Add the stock, beans, and ham hock to the pot. Bring the soup to a boil, partially cover, and turn the heat down to medium-low. Simmer for 1 hour, or until the beans are tender.
7. Adjust the seasoning with extra salt and pepper if needed.
8. Add the greens to the pot, and simmer for another 20 minutes.
9. Mash some of the beans against the sides of the pan to thicken the soup slightly. Turn off the heat and stir in the chopped parsley. Let the soup sit, covered, for 5 minutes before serving.
Great Northerns have a better flavor, I think. But I think they take longer to cook down than Navy beans, Great Northerns are recommended for dishes where the beans are expected to hold their shape and stay plump, which is not really what I like.
Might see if I can get some big 1 qt. canning jars delivered, maybe I should put up some of this. Iām still marveling at the 10.5 pound ham in the fridge. Supposed to get into Deep Freeze next week. A full pot of Bean Soup sounds righteous, Iāll try to hole up.
Most recipes call for a 1 to 1 ratio of Ham to Beans. Would closer to 4 or 5 pounds be too much, you think? Iām willing to take that chance, for Science!
Wow. I don’t put nearly that much ham in, but it’s by personal preference. When I make soup, as opposed to just beans and ham to eat with cornbread, I cook the beans with onions, A little garlic, diced carrots and celery and diced tomatoes. As far as firmness, I think the great northern beans get softer than navy beans. The skins don’t seem as hard to me.
Yeah!
Well it definitely isnāt short on the meaty side of things. One thing I noticed, by pressure cooking the beans, it speeds up the process obviously, but it doesnāt give long enough time for the flavors to āmarryā and smooth out. It was good yesterday, but I let it simmer all night and today all the meat sloughed off the bones, and tried some tonite after feeding in some onions & Cheyenne pepper, black pepper, white pepper, etc around 8PM itās fantastic.
I think Iāll buy a couple big cans of great northerns and drain and rinse those off, and feed these into the pot. Have several gallons worth. Should be good till April. Will report back!
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