"Mr Libido Incognito" > wrote in message
...
>
> I can't cook beans to save my soul...Hello my name is Mr Libido Incognito
> and I can't cook dried beans. They are always tough...I've tried the
> overnight soaking...adding baking soda, adding salt, the boil twice
> method...no acids...standing on my left leg , drinking from the other side
> of the glass and many other folk lore methods, alas nothing helps.
>
> So I was wondering how many 14 oz cans of navy beans I'd need to equal
> the 2 and 1/2 cups of dried beans required in this recipe; as I have a
> jonesing for bean and bacon soup that just won't stop. I'm thinking 2.
>
> Modifications to the following recipe.... so far I'm considering adding
> lime juice, sliced elephant garlic, liquid smoke and crushed red pepper
> flakes and I'm considering replacing the potato with something maybe a
> diced pablano pepper or maybe diced ham ..
>
>
> Bean and Bacon Soup
>
> INGREDIENTS:
>
> 2-1/2 cups dried navy beans
> 3 quarts water
> 8 slices bacon
> 3 onions, chopped
> 2 cups diced, peeled potatoes
> 1 cup sliced carrots
> 28 oz. can tomato juice
> 2 tsp. salt
> 1/2 tsp. pepper
> 1 bay leaf
>
> PREPARATION:
> Combine beans and 3 quarts water in large pot. Bring to a boil and boil
> for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until
> crisp in large stock pot. Remove bacon to paper towels to drain and
> crumble. Add chopped onions to bacon drippings. Cook and stir until onions
> are tender. Add partially cooked beans and cooking liquid. Cover and cook
> over low heat for 1 hour.
==============
Try not adding the salt to the soaking beans; that is supposed to toughen
the shells I was told. Also when I boil the beans, I don't just boil for
one hour, I boil till they crack open.