I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA


--
Untie the two knots to email me

A closed mouth gathers no foot.

On Mon, 05 Dec 2005 18:07:22 GMT, Ken Knecht
wrote:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

Here's my bean with bacon soup. I frequently add ham hocks or shanks
to mine, although they're not listed in the ingredients. Actually, I
do that more often than not. When I cook bacon for the soup, I tend
to nibble away at it until I find myself with meatless soup!

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.


- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Ken Knecht wrote:
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit?

Not much. Once you start fooling around with them, the dish mutates
into something weird that may or may not be good. What I try to do is
vary the accompaniments to the beans. Bread, biscuits, tortillas,
crackers, or cornbread. Salads with varying dressings. Sherbet makes
a great finish after a bowl of beans.

Liquid smoke? Bullion cubes?

No.

Maybe chopped fresh (possibly browned?) instead of dehydrated onions?

Fresh, yes. I don't chop the onion, though. I just halve it so I can
fish it out at the end before serving.

I'm soaking the beans now to make a batch tomorrow.

If you're anxious for something different, you might consider adding
one finely minced serrano chile. -aem

In article ,
Ken Knecht wrote:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA

First, start with stock instead of water.
Chicken, beef or pork works, beef is richer but I use chicken most of
the time.

chopped FRESH onion
Chopped shallot
minced or powdered garlic
a nice sized bulb of grated ginger root
powdered white pepper
a single sprig of rosemary (I remove it after cooking)
a pinch of sage
fresh mince basil
chopped up pre-cooked bacon

That is what I personally use.

Many people add grated or cubed carrot

Cheers!

Om - Having trouble typing after doing in the backs of two knuckles
with the cleaver and lucky to have her fingertips! :-P )
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I add chili powder, onion, garlic, a bit of cumin and tomato paste to my ham
hock and beans. I also do a multi-bean combination, pinto, kidney, black,
northern, lentils, barley, split peas, the soup thickens itself.

Lynne
"Ken Knecht" wrote in message
...
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA


--
Untie the two knots to email me

A closed mouth gathers no foot.

On 2005-12-05, OmManiPadmeOmelet wrote:

First, start with stock instead of water.

Agreed. I was about to suggest same. Maybe not all stock, but I
usually go 1/3-1/2, depending on the salt content and if I'm using
homemade, canned, or concentrated. Some stock is always better than
just water.

nb

On Mon 05 Dec 2005 11:07:22a, Ken Knecht wrote in rec.food.cooking:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA



Hot pepper flakes, a bay leaf, some thyme. With fresh hock I would cook in
stock or broth. Fresh onion is almost always preferable to dehydrated when
making something like this. A celery stalk wouldn't hurt.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ken Knecht wrote:
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a
little chopped garlic, and a smoked or fresh (preferred) ham hock.
And water of course. After the beans are cooked some salt and pepper.
Anything I can add to this to improve the taste a bit? Liquid smoke?
Bullion cubes? Maybe chopped fresh (possibly browned?) instead of
dehydrated onions? I'm soaking the beans now to make a batch tomorrow.

TIA

You might try finding ham stock paste/base to add a bit more flavour to the
water you use with the beans. Carmelized onions would help the taste a bit,
I think. Do you add a bay leaf or two when you're cooking the beans? I
always do.

Jill

On 2005-12-05, Ken Knecht wrote:

course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

Absolutely!! Always use fresh onions. Saute them a bit with the
garlic and then put them aside and add to beans later to get the
crispness level you want. Maybe add a couple green onions. Also, one
finely minced carrot always adds another dimension without
overwhelming the beans. I almost always use a bay leaf. And what's
with the fresh rather than smoked hock? Smoked brings added flavor to
the dish. Or saute the onions/garlic in bacon grease for the smoke
flavor. Serve with a good Louisiana hot sauce. There's so much you
can do. Bullion cubes are better than a poke in the eye with a sharp
stick, but you can do better. See my comments about stock elsewhere
in this thread.

nb

OmManiPadmeOmelet wrote:
In article ,
Ken Knecht wrote:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a
little chopped garlic, and a smoked or fresh (preferred) ham hock.
And water of course. After the beans are cooked some salt and
pepper. Anything I can add to this to improve the taste a bit?
Liquid smoke? Bullion cubes? Maybe chopped fresh (possibly browned?)
instead of dehydrated onions? I'm soaking the beans now to make a
batch tomorrow.

TIA

First, start with stock instead of water.
Chicken, beef or pork works, beef is richer but I use chicken most of
the time.

chopped FRESH onion
Chopped shallot
minced or powdered garlic
a nice sized bulb of grated ginger root
powdered white pepper
a single sprig of rosemary (I remove it after cooking)
a pinch of sage
fresh mince basil
chopped up pre-cooked bacon

That is what I personally use.

Many people add grated or cubed carrot

Cheers!

Om - Having trouble typing after doing in the backs of two knuckles
with the cleaver and lucky to have her fingertips! :-P )

OUCH!

Jill

"Ken Knecht" wrote in message
...
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA

If you're looking to add depth of flavor then I would recommend the following:

Sauté whatever meat you have handy preferably until lightly browned. Add a
mirepoix and a little more olive oil or butter until soft.

Add the soaked beans and some stock.

Add a bay leaf, some thyme, a sprig or 2 of parsley or any other herbs you like
and simmer until the beans are tender. Adjust the salt and pepper and serve.

Dimitri




(mirepoix = onion celery & carrot all diced)

In article ,
"jmcquown" wrote:

OmManiPadmeOmelet wrote:
In article ,
Ken Knecht wrote:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a
little chopped garlic, and a smoked or fresh (preferred) ham hock.
And water of course. After the beans are cooked some salt and
pepper. Anything I can add to this to improve the taste a bit?
Liquid smoke? Bullion cubes? Maybe chopped fresh (possibly browned?)
instead of dehydrated onions? I'm soaking the beans now to make a
batch tomorrow.

TIA

First, start with stock instead of water.
Chicken, beef or pork works, beef is richer but I use chicken most of
the time.

chopped FRESH onion
Chopped shallot
minced or powdered garlic
a nice sized bulb of grated ginger root
powdered white pepper
a single sprig of rosemary (I remove it after cooking)
a pinch of sage
fresh mince basil
chopped up pre-cooked bacon

That is what I personally use.

Many people add grated or cubed carrot

Cheers!

Om - Having trouble typing after doing in the backs of two knuckles
with the cleaver and lucky to have her fingertips! :-P )

OUCH!

Jill



Indeed... ;-p
It's been AGES since I've cut myself in the kitchen.
Never fails tho', when I do it, I generally do it pretty badly.

sigh I was trying to get one more slice of mozarella cheese off of a
block that was getting a bit thin. When I was pressing down, the block
suddenly rolled bringing my fingers right under the knife as it slipped.

Moral is, GRATE what is left of the damned block when it gets that
small! lol
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Ken Knecht wrote:
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy).

Huh? That's like saying blindfolded you can tell which color M & M
you're eating. If you didn't see the package and no one said, cooked
in a dish you'd not be able to tell great northerns from navys.

Sheldon

In article . com,
"Sheldon" wrote:

Ken Knecht wrote:
I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy).

Huh? That's like saying blindfolded you can tell which color M & M
you're eating. If you didn't see the package and no one said, cooked
in a dish you'd not be able to tell great northerns from navys.

Sheldon


I did not know that there was a difference?
Mom used to use those two names interchangeably.

What is the difference?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article ,
Ken Knecht wrote:

I'm getting a bit tired of ham hocks and beans the way I usually make
them - northern beans (I don't care for navy), dehydrated onion, a little
chopped garlic, and a smoked or fresh (preferred) ham hock. And water of
course. After the beans are cooked some salt and pepper. Anything I can
add to this to improve the taste a bit? Liquid smoke? Bullion cubes?
Maybe chopped fresh (possibly browned?) instead of dehydrated onions? I'm
soaking the beans now to make a batch tomorrow.

TIA

Consider 1 tablespoon of Miso into the mix. It is a given here light or
dark.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.