"Wayne Boatwright" > wrote in message
15.223...
> On Sat 22 Sep 2018 12:11:45p, jmcquown told us...
>
>> On 9/22/2018 2:30 PM, Wayne Boatwright wrote:
>>> On Sat 22 Sep 2018 10:58:20a, KenK told us...
>>>
>>>> I like to make soaked dry beans with garlic, a bit of smoked
>>>> meat, diced onion and bullion in a crockpot. Notherns are very
>>>> good but I don't want to get tired of them. I just tried black
>>>> beans but they weren't that great - edible though. Pintos and
>>>> kidneys seem to work better with chile spices. Any suggestions?
>>>> Cananilli (sp?) beans don't agree with me.
>>>>
>>>> TIA
>>>>
>>>>
>>>
>>> Navy beans?
>>>
>> My dad made wonderful navy bean *soup* seasoned with a nice meaty
>> ham hock or ham bone (not smoked, although I suppose that could
>> work). I've made it occasionally and it's quite tasty. I can't
>> say I've ever just cooked dried beans as just beans.
>>
>> Jill
>
> Certainly any dried bean needs plenty of liquid for cooking. That
> can vary from how one typically cooks blackeyed peas to making many
> types of bean soup. It's all in the liquid.

Yes! I kept trying to recreate the black bean soup at my favorite Mexican
place. I finally asked the owner. I wasn't using enough water. He said to
use as much water as possible. Drain off what isn't needed after cooking but
reserve it. Can be used for making bread, soup, or a variety of things.