I am making beans and Ham hocks, I used to use the white navy beans but have
switched to the pinto beans, I like them better.. what beans do you use ???
Rosie

Rosie Miller wrote:

> I am making beans and Ham hocks, I used to use the white navy beans but have
> switched to the pinto beans, I like them better.. what beans do you use ???
> Rosie


I usually use great northerns (a small white bean), or sometimes red beans.

Bob

"Rosie Miller" > wrote in message
...
> I am making beans and Ham hocks, I used to use the white navy beans but
have
> switched to the pinto beans, I like them better.. what beans do you use
???
> Rosie

Black Eyed Peas....

Dimtiri

On 24 Oct 2003 16:24:58 GMT, (Rosie Miller) wrote:

>I am making beans and Ham hocks, I used to use the white navy beans but have
>switched to the pinto beans, I like them better.. what beans do you use ???
>Rosie

What beans are best?

Whatever beans I have the most of that are getting old and need to be
used up.

No real answer to that question unless you really like one type over
another.

Many times with us it's pintos, but sometimes I want a white bean
which may be a great northern or maybe navy, but sometimes it's black
eyed peas. Once in a while black beans.

Seasoned exactly the same if you closed your eyes most of them you
could not tell apart on taste alone. Lima beans, black eyed peas,
black beans, and split peas would be exceptions, I think.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

On 2003-10-24, Rosie Miller > wrote:

> I am making beans and Ham hocks, I used to use the white navy beans but have
> switched to the pinto beans, I like them better.. what beans do you use ???

Yep, I've tried all those. But, my fav bean with hocks is now lima
beans! Or, as they are known in the South, butter beans. It's an old
soulfood classic. The trick is to cook the dried limas so the skins
almost disolve. Start the dry, unsoaked, beans at a full rolling boil
in plenty of water, reduce to a simmer after about an hour and cook
till thin cream forms. Do what you like with your hocks. I like to
pre-cook mine till they fall apart then cut the meat into pieces and
add to beans during their last hour of cooking. I also add the hock
likker and a chopped onion.

nb

Me too. Black eyed peas

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<><
www.peagramfamily.com
http://www.mompeagram.homestead.com/

225/205/145
"Dimitri" > wrote in message
om...
>
> "Rosie Miller" > wrote in message
> ...
> > I am making beans and Ham hocks, I used to use the white navy beans but
> have
> > switched to the pinto beans, I like them better.. what beans do you use
> ???
> > Rosie
>
> Black Eyed Peas....
>
> Dimtiri
>
>

Rosie Miller wrote:
> I am making beans and Ham hocks, I used to use the white navy beans
> but have switched to the pinto beans, I like them better.. what
> beans do you use ??? Rosie

Great Northern or Navy.

Jill

notbob wrote:
> On 2003-10-24, Rosie Miller > wrote:
>
>> I am making beans and Ham hocks, I used to use the white navy beans
>> but have switched to the pinto beans, I like them better.. what
>> beans do you use ???
>
> Yep, I've tried all those. But, my fav bean with hocks is now lima
> beans! Or, as they are known in the South, butter beans.
(snip)
> nb

Are they really the same thing? Down here (Tennessee) I can find dried
limas but also something larger which are packaged as dried butter beans
(sometimes I even see speckled butter beans). I always thought they were
two different beans; one green, one more yellow (butter) in colour.

Jill

jmcquown wrote:

> notbob wrote:
>
>>On 2003-10-24, Rosie Miller > wrote:
>>
>>
>>>I am making beans and Ham hocks, I used to use the white navy beans
>>>but have switched to the pinto beans, I like them better.. what
>>>beans do you use ???
>>
>>Yep, I've tried all those. But, my fav bean with hocks is now lima
>>beans! Or, as they are known in the South, butter beans.
>
> (snip)
>
>>nb
>
>
> Are they really the same thing? Down here (Tennessee) I can find dried
> limas but also something larger which are packaged as dried butter beans
> (sometimes I even see speckled butter beans). I always thought they were
> two different beans; one green, one more yellow (butter) in colour.
>
> Jill
>

They're the same things; they taste quite a bit different when they are
shelled fresh vs. when they are dried.

Bob

"Rosie Miller" > wrote in message
...
> I am making beans and Ham hocks, I used to use the white navy beans but
have
> switched to the pinto beans, I like them better.. what beans do you use
???
> Rosie


I really like the small red beans for that dish.


-Scott

Rosie Miller wrote:
>
> I am making beans and Ham hocks, I used to use the white navy beans but have
> switched to the pinto beans, I like them better.. what beans do you use ???
> Rosie

Any dried bean I can get. They are all just different versions.
Chickpeas and ham hocks are great, with plenty of garlic in it and
topped with fried onions.

What are the advantages (if any) to the standard overnight soak versus
the quick-cooking method?

~john!


--
What was it like to see - the face of your own stability - suddenly look
away...

"Rosie Miller" > wrote:

> I am making beans and Ham hocks, I used to use the white navy beans but
have
> switched to the pinto beans, I like them better.. what beans do you use
???
> Rosie


Just about any kind but black.

-Mike

On Fri, 24 Oct 2003 19:25:54 -0400, levelwave >
wrote:

>What are the advantages (if any) to the standard overnight soak versus
>the quick-cooking method?
>
>~john!

Maybe none if you pour off the first cooking water. I like to soak
the beans for a couple of hours in warm water then pour the soak water
off as it removes many of the indigestible sugars that are responsible
for the gassiness in beans.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

levelwave wrote:
> What are the advantages (if any) to the standard overnight soak versus
> the quick-cooking method?
>
> ~john!

One cooks more quickly than the other Otherwise, you still pour off the
soak water and start with fresh. No difference I've noticed other than
time.

Jill

levelwave > writes:

>What are the advantages (if any) to the standard overnight soak versus
>the quick-cooking method?
>

I'm sure you'll get lots of responses about "why" one reason is as good as the
other, but I've been cooking dried beans for more than 35 years and I've always
had the best results with overnight soaking, pouring off the soak water, and
then cooking.

It just seems like the "quick cook" method never gets the beans as soft, and
causes the "bean skins" to peel off more.


Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

(Rosie Miller) writes:

>I am making beans and Ham hocks, I used to use the white navy beans but have
>switched to the pinto beans, I like them better.. what beans do you use ???

Cranberry beans or October beans.
The very best of the "brown beans."

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

zxcvbob > writes:

>They're the same things; they taste quite a bit different when they are
>shelled fresh vs. when they are dried.

They're the same bean, but processed differently. Limas are picked, then sold
fresh or canned or frozen.
Butter beans are limas that are picked, then DRIED, then cooked, canned or
frozen. You cannot buy a fresh butter bean.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

ConnieG999 wrote:

> zxcvbob > writes:
>
>
>>They're the same things; they taste quite a bit different when they are
>>shelled fresh vs. when they are dried.
>
>
> They're the same bean, but processed differently. Limas are picked, then sold
> fresh or canned or frozen.
> Butter beans are limas that are picked, then DRIED, then cooked, canned or
> frozen. You cannot buy a fresh butter bean.
>
> Connie


Where I grew up, we called the *fresh* ones "butter beans". Especially
"speckled butter beans".

Bob

ConnieG999 wrote:
> levelwave > writes:
>
>> What are the advantages (if any) to the standard overnight soak
>> versus
>> the quick-cooking method?
>>
>
> I'm sure you'll get lots of responses about "why" one reason is as
> good as the other, but I've been cooking dried beans for more than 35
> years and I've always had the best results with overnight soaking,
> pouring off the soak water, and then cooking.
>
> It just seems like the "quick cook" method never gets the beans as
> soft, and causes the "bean skins" to peel off more.
>
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

I'd agree with that, Connie. But sometimes you just want beans faster than
having decided 24 hours ahead of time

Jill

On 2003-10-24, levelwave > wrote:

> What are the advantages (if any) to the standard overnight soak versus
> the quick-cooking method?

None. People will argue this to death, but after trying every
imaginable variation, including pressure cooked (my least favorite,
even though that's what I bought the pressure cooker for!), I just
throw the washed (but not soaked) dry beans in a pot of boiling water
and cook them till done. I've found no other method that results in
superior flavor/texture/color (pick one). All other methods are, at
the very least, slower (pressure cooker excepted). Also, in my experience,
no other method provides a means to reduce the hard skin of some beans
(like limas) to a soft, gossamer, thiness.

nb - bean junkie

This has been my experience too. I ran a health food business where I
made beans several times a week for years. Soaking might have saved
time but not that much time. For ease and convenience, I measured the
beans into a pot, covered them with water, brought to a boil, reduced to
a simmer, stirred now and then, cooked until done, then seasoned them
up. The big variable in how long the beans took to cook and how soft
they came out was how old the beans had been in storage. Fresher dried
beans were noticeably better than ones that had been waiting around
forever. For that reason, I avoided buying them at health food stores
which had slow turnover of the stock. The supermarket was better.

--Lia

notbob wrote:

I've found no other method that results in
> superior flavor/texture/color (pick one). All other methods are, at
> the very least, slower (pressure cooker excepted). Also, in my experience,
> no other method provides a means to reduce the hard skin of some beans
> (like limas) to a soft, gossamer, thiness.

On 25 Oct 2003 02:18:57 GMT, (ConnieG999) wrote:

>zxcvbob > writes:
>
>>They're the same things; they taste quite a bit different when they are
>>shelled fresh vs. when they are dried.
>
>They're the same bean, but processed differently. Limas are picked, then sold
>fresh or canned or frozen.
>Butter beans are limas that are picked, then DRIED, then cooked, canned or
>frozen. You cannot buy a fresh butter bean.

I'd have to disagree with that. My grandmother grew butter beans in
her vegetable patch every summer. I suspect maybe it's a regional
thing; here in the south the fresh ones are commonly referred to as
butter beans. Limas are what you buy canned; they always seems pastier
and blander than the ones from the garden, but that may have been
(probably was) due to canning.

Regards,
Tracy R.

ConnieG999 wrote:
> zxcvbob > writes:
>
>> They're the same things; they taste quite a bit different when they
>> are shelled fresh vs. when they are dried.
>
> They're the same bean, but processed differently. Limas are picked,
> then sold fresh or canned or frozen.
> Butter beans are limas that are picked, then DRIED, then cooked,
> canned or frozen. You cannot buy a fresh butter bean.
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

So what about the small dried ones I see (labelled Lima Beans) and then the
larger dried ones labelled Butter Beans? But sometimes I see dried "Large
Lima Beans".

To confuse matters more, I see both canned baby limas and regular green
limas. Also I see canned butter beans, which are larger and yellow (and
which my brother seems to think go particularly well with pork chops).

Then we move on to the frozen bean. Baby limas: small & green and the same
bean I used to grow in Virginia for a science experiement when I was 9.
Fordhook limas: my favorite! Big tasty green lima beans

Butter beans: larger yellow lima-looking beans. Speckled butter beans: Not
green; speckled. Never saw them canned.

Jill

On Sat, 25 Oct 2003 00:46:27 -0500, "jmcquown"
> wrote:

>ConnieG999 wrote:

>> zxcvbob > writes:
>>
>>> They're the same things; they taste quite a bit different when they
>>> are shelled fresh vs. when they are dried.
>>
>> They're the same bean, but processed differently. Limas are picked,
>> then sold fresh or canned or frozen.
>> Butter beans are limas that are picked, then DRIED, then cooked,
>> canned or frozen. You cannot buy a fresh butter bean.
>
>So what about the small dried ones I see (labelled Lima Beans) and then the
>larger dried ones labelled Butter Beans? But sometimes I see dried "Large
>Lima Beans".

Butter beans and lima beans are the same thing. I can, indeed, buy
fresh butter beans at every produce stand in town in the summer. In
fact, when I moved here, I was intrigued by ads for "butter beans,"
and sadly disappointed to find they were just ol' lima beans. Here,
they're usually smaller (harvested younger), but limas nonetheless.
Flat pod; large flat seed; tastes like paste. Both sold and canned
fresh, and sold dried.

notbob > wrote in
news:FXlmb.9745$ao4.22242@attbi_s51:

> On 2003-10-24, levelwave > wrote:
>
>> What are the advantages (if any) to the standard overnight soak
>> versus the quick-cooking method?
>
> None. People will argue this to death, but after trying every
> imaginable variation, including pressure cooked (my least favorite,
> even though that's what I bought the pressure cooker for!), I just
> throw the washed (but not soaked) dry beans in a pot of boiling water
> and cook them till done. I've found no other method that results in
> superior flavor/texture/color (pick one). All other methods are, at
> the very least, slower (pressure cooker excepted). Also, in my
> experience, no other method provides a means to reduce the hard skin
> of some beans (like limas) to a soft, gossamer, thiness.
>
> nb - bean junkie
>

Are there any advantages to cooking the beans in a covered clay vessel (or
whatever) in the oven rather than on the stove top?

On Sat, 25 Oct 2003 12:34:02 GMT, Hahabogus > wrote:

>Are there any advantages to cooking the beans in a covered clay vessel (or
>whatever) in the oven rather than on the stove top?

This is how I do it. Frijoles de Olla. Beans, water onion, garlic,
peppers, plopped in the Olla (bean pot) and cooked for several hours in the
oven. Keeps my stove top free for cooking up the rest of my mexican feast.


--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

Hahabogus wrote:

> Are there any advantages to cooking the beans in a covered clay vessel (or
> whatever) in the oven rather than on the stove top?


Placing your pot of beans in the oven will expose them to even heat from
every direction... not just from underneath... I find my beans are less
mushy when I prepare them this way... plus you plop them in the oven and
forget about it...'

~john!

--
What was it like to see - the face of your own stability - suddenly look
away...

On Fri, 24 Oct 2003 22:49:01 -0500, Tracy Riggs
> wrote:

>On 25 Oct 2003 02:18:57 GMT, (ConnieG999) wrote:
>
>>zxcvbob > writes:
>>
>>>They're the same things; they taste quite a bit different when they are
>>>shelled fresh vs. when they are dried.
>>
>>They're the same bean, but processed differently. Limas are picked, then sold
>>fresh or canned or frozen.
>>Butter beans are limas that are picked, then DRIED, then cooked, canned or
>>frozen. You cannot buy a fresh butter bean.
>
>I'd have to disagree with that. My grandmother grew butter beans in
>her vegetable patch every summer. I suspect maybe it's a regional
>thing; here in the south the fresh ones are commonly referred to as
>butter beans. Limas are what you buy canned; they always seems pastier
>and blander than the ones from the garden, but that may have been
>(probably was) due to canning.
>

The terms "butter bean" and "Lima bean" get used all sorts of ways
across the South. Some say the fresh ones are butter beans while the
dried ones are lima beans while others use the terms the opposite way.

They're all the same beans. Now, there are different varieties of
these beans as well. Some make a fairly small green tinted bean even
when mature and dry while others make a cream/maroon speckled bean
with some being fairly small when mature while others are quite large.
My personal favorite is the Florida Speckled Butterbean which is a
midsized cream/maroon speckled bean when mature, but green when picked
green and eaten fresh. I've been thinking of trialing the Dixie
Butterpea since it's a smaller bean and I especially like the small
ones cooked fresh and served over rice.

Butter bean = Lima bean = all the same species, but with many
differing varieties.

And they're all good.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

Dimitri wrote:
> "Rosie Miller" > wrote in message
> ...
>> I am making beans and Ham hocks, I used to use the white navy beans
>> but have switched to the pinto beans, I like them better.. what
>> beans do you use ??? Rosie
>
> Black Eyed Peas....
>
> Dimtiri

32 years in the South and I never gots to likin' dem black eyed peas...

Jill

This brings up an interesting related question. Could you tell
varieties of beans apart in a blind taste test? My first thought is
that I could though I'd admit that they were pretty similar. Now I'm
wondering if that's true. I'm pretty sure that I could distinguish
chick peas (garbanzos) and limas from all the others because they have a
distinctive texture and taste. But could I tell black beans from navies
from red chili beans? Since I always put red kidneys in minestrone and
black beans in Cuban style soup with red onions and sour cream and
navies with Italian herbs, I wonder how they'd taste if I mixed and
matched type of bean with recipe.

--Lia

Julia Altshuler > writes:

>This brings up an interesting related question. Could you tell
>varieties of beans apart in a blind taste test? My first thought is
>that I could though I'd admit that they were pretty similar.

I think I could too.
My family was so poor when I was a kid, we ate LOTS of beans of every variety,
from fresh half-runners to dried kidney beans.
They sure have a different taste to me.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

"jmcquown" > writes:

>32 years in the South and I never gots to likin' dem black eyed peas...

I'm with you on this one, Jill.
I've lived here since the mid '60's and I still think they taste like mud.
And yes, I've had them cooked by people who "swear" I'll like 'em.


Just about every other kind of bean is okay, except I also dislike limas.
Though I do like butter beans. (G) But we've been through that before.
Butter/limas terminology has to be a regional and personal thing....!!



Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

levelwave wrote:
>
> What are the advantages (if any) to the standard overnight soak versus
> the quick-cooking method?
>
> ~john!
>

It takes no energy at all. It's also a second chance to sort out any
defective beans.

jmcquown wrote:
>
> ConnieG999 wrote:
> > levelwave > writes:
> >
> >> What are the advantages (if any) to the standard overnight soak
> >> versus
> >> the quick-cooking method?
> >>
> >
> > I'm sure you'll get lots of responses about "why" one reason is as
> > good as the other, but I've been cooking dried beans for more than 35
> > years and I've always had the best results with overnight soaking,
> > pouring off the soak water, and then cooking.
> >
> > It just seems like the "quick cook" method never gets the beans as
> > soft, and causes the "bean skins" to peel off more.
> >
> >
> > Connie

>
> I'd agree with that, Connie. But sometimes you just want beans faster than
> having decided 24 hours ahead of time
>
> Jill

Mostly I cook the beans as something to have on hand for several meals.
At this altitude, without a pressure cooker, waiting for dried beans to
cook takes ages anyway.
Soaking them saves a couple of hours.

BubbaBob wrote:
>
> Arri London > wrote:
>
> >
> > Mostly I cook the beans as something to have on hand for several
> > meals. At this altitude, without a pressure cooker, waiting for
> > dried beans to cook takes ages anyway.
> > Soaking them saves a couple of hours.
> >
>
> You are without a pressure cooker?

LOL! Yes I am. After years and years of using them in every lab I've
ever worked in as mini-autoclaves, the idea of actually putting *food*
in one seems bizarre!

Beans aren't fast food for me any more than bread is. If I don't have
the time I make something else. Although neither of those require much
supervised time.

>Where I grew up, we called the *fresh* ones "butter beans". Especially
>"speckled butter beans".
>

Grandma would make butter bean soup. She's boil the butter beans until soft,
drain off the water and pour in straight cream and butter. To DIE for. Now a
days I'll make this but omit the butter and use fat free half and half.