"cshenk" > wrote in message
...
> I know little of UK 'pudding' other than it is grain based, fairly thick,
> and has a consistancy not too far off 'refried beans' (mashed, seldom
> truely fried but may have oil added as mashed and sorta fried as you mix
> them up).
Pudding is just what you call 'dessert'. We also call it a 'sweet'.
So, for example Apple pie and custard = pudding
Rice pudding = pudding, Ice cream can be a pudding too, usually after the
main course.
So you see it really is just another word for dessert
> Look about your stores and tell me what types they have in dried form.
> Don't be suprized if they are a bit different than my common list. I just
> listed 'the' most common types but your area may have alot of canary
> yellows (fairly vibrant yellow when dried, fits mostly with white beans
> above) or a mottled sort of smallish round one with a white background and
> red blots (cranberry beans we call them and they fit between the red/pink
> and the white).
Crumbs I doubt it. My area had only canned beans and certainly nothing like
you describe. I shall be going into the city sometime soon and will have a
look around the shops. I think I have more chance there.
> I left off dried baby limas and large limas (dried lima beans, may also be
> called 'butter beans') because I've been told they arent sold much where
> you are. They bear almost no flavor relation to fresh ones and fit in
> roughly with the white beans.
Canned butter beans are very common here. Big old white things?
> Universally though there are some basics to cooking dried beans. The
> least expensive method uses a 'crockpot' (I believe you call them
> slowcookers, a counter top device with a ceramic crock setting in a stand
> with a glass lid).
I have one of those
> Exact measures are not required so you'd add about 500g dried to 3.5-4L
> water then add some stock cubes if you like and we normally add peeled
> chopped garlic and black pepper. Many add salt at this stage so suit
> yourself. We often have a ham bone or some sort of porky bits and add
> them in but they are fine without that if you like. A scoup of bacon fat
> is nice but not essential if you have a need to reduce that. Chicken fat
> somehow doesnt work BTW but with white beans, duck fat works well.
>
> Set crockpot/slow cooker on lowest setting and let it do it's thing. The
> bean type will vary on when it's ready but most will be by 8 hours and
> hold well for 2 days straight heating (getting naturally closer to mashed
> as you go along). Stove top works too but will cost you 4x in energy
> bills. Time to stovetop at a merry boil is 45mins-2 hours with the
> slowest to tenderize beans getting more notable on that (pintos).
>
> I can scroll off actual recipes as well if you want!
>
> PS: sorry if i have overexplained. I can't recall if you are a USA sort
> living abroad so know my terms, or are a UK friend who might need a little
> translation.
I am definitely a 'UK Friend'
) As I said elsewhere, I have never made a
bean dish such as this one. All help received with big thanks
The meat I used was some smoked lardons I had in, but now I have bought a
large smoked ham joint. I am only cooking for the two of us now so I don't
need huge amounts. I will portion that ham up and freeze it so I will have
it on hand for future bean dishes. Btw we don't like spicy or 'hot' food
and this dish was creamy and tasty and just.... delicious
)
All your points noted and saved
Many thanks
O
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