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.

On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
wrote:

>
>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.

Alan,

Maybe it isn't you, but the beans?

Where are you buying your beans...are you buying them in a place where
you can only get bagged beans? Or in a place where you can get beans
in bulk, and where there is a fast turnover?

I am thinking you are buying old beans..and sometimes they never get
soft, if that is the case.

Maybe try a different source for your beans?

Christine

Mr Libido Incognito > wrote in
:


>
> 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.
>


Google is your friend :-)

http://www.onlineconversion.com/volume.htm

2&1/2 cups = 20oz



http://www.onlineconversion.com/

has a *whole* range of things to convert.


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"Christine Dabney" > wrote in message
...
> On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
> wrote:
>
>>
>>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.
>
> Alan,
>
> Maybe it isn't you, but the beans?
>

No. That is crazy. Cooking dried beans simply takes patience
And NEVER add salt.

Soak them overnight, change the water, bring to a boil then down
to a simmer, cover and leave them for 1-3 hours. Black beans take
the longest. You can put pepper and fresh garlic in them, it does fine.
But never salt, until they are completely soft. Put a dollop of olive
oil in to make them creamy.

Stop thinking BOIL and think "one-bubble simmer."

There is nothing simpler than cooking dried beans.



--
Posted via a free Usenet account from http://www.teranews.com

"PeterL" > wrote:
> Mr Libido Incognito > wrote:
>>
>> 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.
>>
>
>
> Google is your friend :-)
>
> http://www.onlineconversion.com/volume.htm
>
> 2&1/2 cups = 20oz
>
>
>
> http://www.onlineconversion.com/
>
> has a *whole* range of things to convert.

I think there is more than one flaw in that plan. First, I'm pretty sure the can
of beans is by weight, not volume. At least that's true of all the canned goods
I looked at in my pantry (though no beans). Second, dried beans expand
considerably when soaked.

My Joy of Cooking cookbook says 1 cup of dried beans will expand to between 2
and 2-1/2 cups after soaking. The canned beans should be equivalent to soaked
dried beans. On a bag of dried navy beans I have, the instructions say that 1
cup of dried beans will make 3 cups of cooked beans.

2-1/2 cups of dried beans would seem to make between 5 and 7-1/2 cups of soaked
beans.

Though the cans are by weight, I'd think it's still roughly close to the volume
measurement. So the can might have 1-3/4 cups in it. So it would take between 3
and 4 cans of beans. I'd measure the beans as I opened a can and decide based on
that.

Maybe there's a flaw in my plan too, if anyone wants to correct it.

--
wff_ng_7 (at) verizon (dot) net

On Wed, 2 May 2007 23:57:50 -0400, "cybercat" >
wrote:


>No. That is crazy. Cooking dried beans simply takes patience
>And NEVER add salt.

No, it is not crazy. Old, very dried beans will never get soft. I
suggest you read up on this... This does happen.

Christine

On 2007-05-03, Mr Libido Incognito > wrote:
>
> 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.

You've tried all the wrong methods.

Start your water boiling to a full rolling boil. Use plenty of water.
Not some measured amount, but enough to fully cover the beans keep
them agitated during the initial boil. Add the washed beans to the
boiling water and adjust heat to keep the beans moving, but not so
much as cause a boil over. Forget pre-soaking the beans, it's a waste
of time. Let the beans cook at this agitated boil for at least an
hour or more. Leave the lid off the pot and add more water if too
much evaporates. After an hour or so, you can reduce the boil and let
the water reduce to the desired amount. Continue to let the beans
simmer until done. Test the beans periodically for doneness. Using
this method, your beans will come out just like you want them and the
skins will not be tough. Add salt after the beans have reached the
degree of doneness you desire.

You can still stand on one leg, if you'd like.

nb

On Wed, 2 May 2007 23:57:50 -0400, "cybercat" >
wrote:

>No. That is crazy. Cooking dried beans simply takes patience
>And NEVER add salt.
>
>Soak them overnight, change the water, bring to a boil then down
>to a simmer, cover and leave them for 1-3 hours. Black beans take
>the longest. You can put pepper and fresh garlic in them, it does fine.
>But never salt, until they are completely soft. Put a dollop of olive
>oil in to make them creamy.

This has been proven to be a fallacy. Salt does nothing to affect the
texture, and if you salt them at first, they will be salted all the
way through. Read Russ Parsons, read Harold McGee.

Besides..how many times do we add some salted pork product to them
from the start and they do just fine? They get salted that way from
the start, and they get tender.

Try it.

Christine

Christine Dabney wrote on 02 May 2007 in rec.food.cooking

> On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
> wrote:
>
> >
> >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.
>
> Alan,
>
> Maybe it isn't you, but the beans?
>
> Where are you buying your beans...are you buying them in a place where
> you can only get bagged beans? Or in a place where you can get beans
> in bulk, and where there is a fast turnover?
>
> I am thinking you are buying old beans..and sometimes they never get
> soft, if that is the case.
>
> Maybe try a different source for your beans?
>
> Christine
>

I'm buying my beans canned....I have given up...I gave this much thought. I
rarely, other than for use in soups, stews and humus, eat beans. I dislike
boston baked beans and pork and beans ...the sweetness makes me shudder in
horror.Some will only eat canned mushrooms others only fresh. So as a
logical extension of my dislike of beans ...I find canned bean meet my
needs mostly. We all have food fetishes and I can live with myself over any
bean issues I have and eat liver to console myself.

So I'm going with 2-14 oz cans of navy beans in my modified bean and bacon
soup. Another soup day tomorrow, as I'm low on homemade soups for work
lunches. Made a paultry 15-3 cup containers of Bean, Cabbage and Sausage
soup today. Tomorrow is bean and Bacon (I'll probably double the recipe)
and the day after is a almond and wild rice soup recipe I got from Damsel,
which is quite excellent. On the weekend I'm thinking maybe Nanners
Tortillia soup or a Veggie,beef barley number...That should hold me for a
month or 3. Then on to Stews and pot pies. I got a loverly chicken spring
veggie pot pie recipe from a new cookbook I want to try...excepting I need
smallish one serving ovenware containers... that I can freeze...thinking
foil jobs except I'd like to microwave to reheat...Can you say I see
corningware or ironstone purchases in my future.

On Thu, 03 May 2007 04:21:11 GMT, Mr Libido Incognito >
wrote:

That should hold me for a
I got a loverly chicken spring
>veggie pot pie recipe from a new cookbook I want to try

Hmm..what cookbook?

I just got 23 new cookbooks from Amazon... and I have another one
coming tomorrow. I finally was able to buy some after not buying any
or almost any for over a year or so. Some great titles...and great
authors. And some great recipes.

Christine

Christine Dabney wrote on 02 May 2007 in rec.food.cooking

> On Thu, 03 May 2007 04:21:11 GMT, Mr Libido Incognito >
> wrote:
>
> That should hold me for a
> I got a loverly chicken spring
> >veggie pot pie recipe from a new cookbook I want to try
>
> Hmm..what cookbook?
>
> I just got 23 new cookbooks from Amazon... and I have another one
> coming tomorrow. I finally was able to buy some after not buying any
> or almost any for over a year or so. Some great titles...and great
> authors. And some great recipes.
>
> Christine
>

A marked down number I got at Costco....Home style family meals...by
nobody I'd heard of before...but nice sounding recipes. The W S soup
cookbook was disappointing and this home style family meals was a delight.

Note to self: leaf through any William and Sonoma cookbooks in the future
before buying them no matter how cheap.

On Thu, 03 May 2007 04:35:59 GMT, Mr Libido Incognito >
wrote:


>A marked down number I got at Costco....Home style family meals...by
>nobody I'd heard of before...but nice sounding recipes. The W S soup
>cookbook was disappointing and this home style family meals was a delight.

Oh, I have found some good soups from that book.. Try the
Broccoli-Leek one.. if that is the volume you have. It is very
good. But I have to admit I tinker with that recipe, and add Sunny
Paris to it. It adds a nice flavor/undertone to it.

And I know Charlotte likes the lentil one in there.

>
>Note to self: leaf through any William and Sonoma cookbooks in the future
>before buying them no matter how cheap.

I personally like those books, and have many of them.

Christine

Mr Libido Incognito wrote:

> I'm buying my beans canned....I have given up...I gave this much thought.
I
> rarely, other than for use in soups, stews and humus, eat beans. I dislike
> boston baked beans and pork and beans ...the sweetness makes me shudder in
> horror.


See, if you make yer own baked beans from scratch you can vary the
seasonings to taste, you'll find them quite tasty...superior to any canned.
It's like the diff between canned and home - made soups...

There are TONS of bean varieties, beans in all their permutations are one of
the fun - nest things to make...

--
Best
Greg

cyberSQUAT wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
> > wrote:
> >
> >>
> >>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.
> >
> > Alan,
> >
> > Maybe it isn't you, but the beans?
> >
>
> No. That is crazy. Cooking dried beans simply takes patience
> And NEVER add salt.
>
> Soak them overnight, change the water, bring to a boil then down
> to a simmer, cover and leave them for 1-3 hours. Black beans take
> the longest. You can put pepper and fresh garlic in them, it does fine.
> But never salt, until they are completely soft. Put a dollop of olive
> oil in to make them creamy.
>
> Stop thinking BOIL and think "one-bubble simmer."
>
> There is nothing simpler than cooking dried beans.


And there is NO need to soak beanz overnight, cyberSQUAT...that's just a
needless step.

--
Best
Greg

Christine Dabney wrote on 02 May 2007 in rec.food.cooking

> On Thu, 03 May 2007 04:35:59 GMT, Mr Libido Incognito >
> wrote:
>
>
> >A marked down number I got at Costco....Home style family meals...by
> >nobody I'd heard of before...but nice sounding recipes. The W S soup
> >cookbook was disappointing and this home style family meals was a
> >delight.
>
> Oh, I have found some good soups from that book.. Try the
> Broccoli-Leek one.. if that is the volume you have. It is very
> good. But I have to admit I tinker with that recipe, and add Sunny
> Paris to it. It adds a nice flavor/undertone to it.
>
> And I know Charlotte likes the lentil one in there.
>
> >
> >Note to self: leaf through any William and Sonoma cookbooks in the
> >future before buying them no matter how cheap.
>
> I personally like those books, and have many of them.
>
> Christine
>
>
>

I found it too much interested in the Tech end of things...Too many pages
on how to chop stuff and too many pages on how to make basic stocks...etc.

I guess if I didn't have 20 or 30 other cookbooks on how to make soup it
might appeal. But 3 pages on: when, how and why to moisten cheese cloth to
help strain the stock properly is too much techno-babble for me. When
other books follow other just as valid methods to produce the same
results...I found it a very boring and limiting volume. Especialy when in
every recipe it has a tip which says use store bought stocks and start at
step 6.

On Thu, 03 May 2007 05:32:48 GMT, Mr Libido Incognito >
wrote:


>I found it too much interested in the Tech end of things...Too many pages
>on how to chop stuff and too many pages on how to make basic stocks...etc.
>
>I guess if I didn't have 20 or 30 other cookbooks on how to make soup it
>might appeal. But 3 pages on: when, how and why to moisten cheese cloth to
>help strain the stock properly is too much techno-babble for me. When
>other books follow other just as valid methods to produce the same
>results...I found it a very boring and limiting volume. Especialy when in
>every recipe it has a tip which says use store bought stocks and start at
>step 6.
>

Hmm..that doesn't sound like the book I have. Must be another one.

Christine

On Thu, 03 May 2007 05:13:11 GMT, "Gregory Morrow"
> wrote:

<snipped>

>And there is NO need to soak beanz overnight, cyberSQUAT...that's just a
>needless step.

It is definitely not a needless step. You can, if you wish, bring
the beans to a boil and let them sit for about four hours. After
that, you can proceed to cooking them as called for by the recipe you
are using. Black beans I would definitely soak overnight. Pinto beans
should be soaked for at least a couple of hours. It depends on the
bean that you are using.

To the previous poster, salt does make a difference. The difference
may depend on the bean that you are using, however, and the results of
adding salt to the beans at the beginning may vary.

David

On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
wrote:

>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.

One thing that you did not mention trying was cooking the beans in a
pressure cooker. I can pretty much guarantee that this methid will
work.

<snipped>


David

On 2007-05-03, David > wrote:

> It is definitely not a needless step.

Yes, it is. There is absolutely no need whatsoever to soak beans for
any length of time unless you want the skin to remain tough long after
the interior is cooked. The longer you soak, the more pronounced this
effect. OTOH, I suppose there are some folks who like their bean skin
a little more chewy.


nb

notbob > wrote:

>There is absolutely no need whatsoever to soak beans for
>any length of time unless you want the skin to remain tough long after
>the interior is cooked.

Doesn't an overnight soak shorten the cooking time?

Steve

On 2007-05-03, Steve Pope > wrote:

> Doesn't an overnight soak shorten the cooking time?

It shortens the cooking time of the interior of the bean. So, you get
a soft mushy interior while the skin is still tough and chewy. If you
like your beans like that, go for it. I don't.

nb

Steve Pope wrote:

> notbob > wrote:
>
> >There is absolutely no need whatsoever to soak beans for
> >any length of time unless you want the skin to remain tough long after
> >the interior is cooked.
>
> Doesn't an overnight soak shorten the cooking time?


Not in my experience...

Doesn't take me more than three hours MAX to cook any bean, I bring them to
a roiling boil for maybe 20 minutes, then turn off the heat and let them sit
for an hour, then simmer for for an hour or so more. Perfect beans every
time...

--
Best
Greg

David wrote:

> On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
> wrote:
>
> >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.
>
> One thing that you did not mention trying was cooking the beans in a
> pressure cooker. I can pretty much guarantee that this methid will
> work.


If you like mooshy beanz with the consistency of baby food...it's very easy
to over - cook things in a pressure cooker, you have to watch the timing
carefully.

Some might suggest a crock pot, but when I make a crockpot soup that uses
beans, I cook the beans separately and only add them in the last hour or so
of cooking (same if I am using canned beans). That way they don't got all
mooshy and over - cooked...and slow cookers don't get up to the boiling
point very fast in any case, if cooking dried beans you want a ROILING boil
initially.

--
Best
Greg

Christine Dabney wrote:
> On Wed, 2 May 2007 23:57:50 -0400, "cybercat" >
> wrote:
>
>
>> No. That is crazy. Cooking dried beans simply takes patience
>> And NEVER add salt.
>
> No, it is not crazy. Old, very dried beans will never get soft. I
> suggest you read up on this... This does happen.
>
> Christine

My mom always told me that, too, Christine - you can't use old beans. I've
never been much of a bean fan, so I wouldn't really know. I have made lima
bean and ham hock soup before, and it came out fine, but that's the extent
of my experience.

kili

"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.

kilikini wrote:

> My mom always told me that, too, Christine - you can't use old beans. I've
> never been much of a bean fan, so I wouldn't really know. I have made lima
> bean and ham hock soup before, and it came out fine, but that's the extent
> of my experience.

I'm not much of a bean eater either. Black beans are about the largest I
like. I find big beans just starchy and tolerate them only in limited
amounts such as in vegetable soups. But once in a while, I'll try
someones baked beans at a picnic or bbq and they're much better than I
expect. Not sure if it is the selection of beans used or what...?
My kids on the other hand adore big starchy limas, fordhorks and any
other beans they're served. Just not my thing.

"pfoley" > wrote
> ==============
> 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.
>
>
If you simmered them instead, they would stay whole and get velvety.



--
Posted via a free Usenet account from http://www.teranews.com

"kilikini" > wrote in message
...
> Christine Dabney wrote:
>> On Wed, 2 May 2007 23:57:50 -0400, "cybercat" >
>> wrote:
>>
>>
>>> No. That is crazy. Cooking dried beans simply takes patience
>>> And NEVER add salt.
>>
>> No, it is not crazy. Old, very dried beans will never get soft. I
>> suggest you read up on this... This does happen.
>>
>> Christine
>
> My mom always told me that, too, Christine - you can't use old beans.
> I've
> never been much of a bean fan, so I wouldn't really know. I have made
> lima
> bean and ham hock soup before, and it came out fine, but that's the extent
> of my experience.
>

I am the Bean Queen. No kidding. And while Christine may be right,
I have never, ever had this problem. Perhaps one reason is that I do not
keep old food around. And yes, someone else said at some point that the
beans might be old when you get them. It has never, ever happened to me.
Maybe because I have always lived in large cities and shopped at high
volume groceries. I am not saying that it doesn't happen. I AM saying
that when someone says, as Mr. L. I. said here, that they never have
beans turn out right, I know they are not cooking them long enough,
or adding salt before they are soft. You never, EVER add salt to hard
beans.



--
Posted via a free Usenet account from http://www.teranews.com

"David" > wrote in message
...
> On Thu, 03 May 2007 05:13:11 GMT, "Gregory Morrow"
> > wrote:
>
> <snipped>
>
>>And there is NO need to soak beanz overnight, cyberSQUAT...that's just a
>>needless step.
>
> It is definitely not a needless step. You can, if you wish, bring
> the beans to a boil and let them sit for about four hours.

Actually, you can bring them to a boil for two minutes and let
them sit an hour covered off the heat if you forget to soak them.
I prefer the taste and consistency when they have been soaked
overnight, and the water drained and replaced.


>
> To the previous poster, salt does make a difference. The difference
> may depend on the bean that you are using, however, and the results of
> adding salt to the beans at the beginning may vary.
>

There is simply no need to ever add salt until after the beans are soft.



--
Posted via a free Usenet account from http://www.teranews.com

"notbob" > wrote in message
. ..
> On 2007-05-03, David > wrote:
>
>> It is definitely not a needless step.
>
> Yes, it is. There is absolutely no need whatsoever to soak beans for
> any length of time unless you want the skin to remain tough long after
> the interior is cooked. The longer you soak, the more pronounced this
> effect. OTOH, I suppose there are some folks who like their bean skin
> a little more chewy.
>

This is not at all true in my experience. I soak most of them overnight,
and because I cook them gently and for several hours in the case
of black beans, they are always tender inside and out.



--
Posted via a free Usenet account from http://www.teranews.com

"Steve Pope" > wrote in message
...
> notbob > wrote:
>
>>There is absolutely no need whatsoever to soak beans for
>>any length of time unless you want the skin to remain tough long after
>>the interior is cooked.
>
> Doesn't an overnight soak shorten the cooking time?
>

Yes, but so does a two-minute boil and an hour in a covered
pan off the heat. Even so, I simmer black beans with fresh
garlic and pepper for three hours.



--
Posted via a free Usenet account from http://www.teranews.com

"kilikini" > wrote

> I've
> never been much of a bean fan, so I wouldn't really know. I have made
> lima
> bean and ham hock soup before, and it came out fine, but that's the extent
> of my experience.
>

I wish you were more of a bean eater. The protective properties of beans
are well known. More than gas happens when they break down in the
digestive system!

In addition to fiber there are B vitamins and folic acid, very good minerals
and other substances that do things like lower cholesterol and prevent
cancer and heart disease.

My favorite ways to make them: 15-bean soup with hot Italian sausage,
carrots, and celery, and black bean burritos. Black beans are like meat
to me. I load them down with fresh garlic and lots of pepper, and a bit
of cumin, red peppers and chili powder for burritos, a bit of sherry, onion
and lemon juice for soup. The best condiment for both the 15-bean and the
burritos is a sprinkle of sharp cheddar cheese. For burritos I simmer them
down to sludge.

Hoppin' John is another wonderful bean dish--crisp a pound of bacon under
the broiler or on the stove, drain and add to a pound of dried black-eyed
peas
after they have soaked overnight, along with browned onions. Simmer them
gently until they are the right consistency to put over rice, but still
whole.
(Black-eyed peas cook faster than black beans and navy beans, and have a
more delicate flavor and consistency.) Serve with a sprinkle of cheddar, or
your favorite cheese. Perfect! You can add just a little diced tomatoes for
tang and texture and color, too. Nutritious, cheap, and delicious eating!



--
Posted via a free Usenet account from http://www.teranews.com

Mr Libido Incognito wrote:
> 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.

That is by far the most fercoctah bean soup recipe I've ever seen, it
flies in the face of all about how to cook beans. First off you never
ever want to cook beans with tomatoes, certainly not that much
tomato... the acid prevents the bean skin from becoming tender... add
the tomato juice at the very end, when the beans are almost fully
tender (it's a good idea to heat the tomato juice separately before
adding to the beans otherwise adding that much cold liquid will stop
the cooking and cause the bean proteins to seize) I'd use a can of
tomato paste instead of tomato juice and just add an extra quart of
water/stock at the onset, beans cook much better in copious liquid...
actually I don't like tomato in bean with bacon soup, but hey, if you
like it go for it. And naturally omit the salt until the end too,
especially since tomato juice and bacon is so high in salt. You also
do not want to use the initial bean soaking/boiling water, dump that.
I honestly don't see the point of potatoes in bean soup. That recipe
needs some herbs (parsley, marjoram, thyme. etc.), could use a cup of
diced celery too, and a couple-three cloves of garlic (and I think
three onions is a bit much for that recipe). The only reason anyone
has a probem with beans is because they don't stop to *think* _before_
they start cooking.

You stole that fercocktah recipe from he
http://busycooks.about.com/od/hotsou...nbaconsoup.htm

There are much better recipes on the net.

Sheldon

Sheldon wrote on 03 May 2007 in rec.food.cooking

> There are much better recipes on the net.
>

So...show me then.

cybercat wrote on Thu, 3 May 2007 08:14:24 -0400:


c> "kilikini" > wrote in message
c c> said here, that they never have beans turn out right, I
know
c> they are not cooking them long enough, or adding salt
c> before they are soft. You never, EVER add salt to hard
c> beans.

But you can add baking soda and it speeds up the cooking.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"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.
>

I don't do any of that stuff. I never soak. I pick them over and wash
them. Dump them in a large pot with a chunk of ham and enough water to
cover, put the lid on and stick in the oven at 350 degrees for four hours.
Perfect every time. They never boil dry or burn and they're always cooked
perfect. You need to check them after about half an hour and make sure
there aren't any stuck to the sides or above the water level.


Ms P

cybercat wrote:
> "Christine Dabney" > wrote in message
> ...
>
>>On Thu, 03 May 2007 03:04:28 GMT, Mr Libido Incognito >
>>wrote:
>>
>>
>>>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.
>>
>>Alan,
>>
>>Maybe it isn't you, but the beans?
>>
>
>
> No. That is crazy. Cooking dried beans simply takes patience
> And NEVER add salt.

This is not true. I always add salt and all the rest
of my ingredients for Boston-style Baked Beans when
I boil the beans. I use Great Northerns. I add salt,
Worcestershire sauce, molasses, prepared mustard, brown
sugar, cinnamon, cloves, vinegar, onion. When they
are done so that the skin wrinkles when you blow on
it - a couple of hours - then I put them in the
casserole and bake at low heat for 6-8 hours, adding
bacon in the last hour. They always turn out quite nice,
firm but cooked through, not too hard and not to mushy.

I *really* hate mushy beans and 2 things I've
discovered over the years making this recipe is never,
ever cover the casserole - this steams them and they get
mushy - and add the salt and vinegar at the beginning as
this helps them to stay firm (al dente).

The only beans I have ever had trouble with was once
I tried to cook dried kidney beans and they must have
been very old as they never got soft. I gave up and
have gone back to using canned ones ever since. In
fact about the only beans I ever cook from scratch are
the Great Northerns for my baked beans as I don't like
canned Great Northerns - they are too soft. But I'm
perfectly happy with canned black beans, black-eyed
peas, and kidney beans. Those are the only varieties
I ever use. I don't get too excited about navy beans,
pinto beans, and all the other beans out there. The
3 listed above fulfull all my beans needs.

Kate

notbob wrote:

> On 2007-05-03, Mr Libido Incognito > wrote:
>
>>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.
>
>
> You've tried all the wrong methods.
>
> Start your water boiling to a full rolling boil. Use plenty of water.
> Not some measured amount, but enough to fully cover the beans keep
> them agitated during the initial boil. Add the washed beans to the
> boiling water and adjust heat to keep the beans moving, but not so
> much as cause a boil over. Forget pre-soaking the beans, it's a waste
> of time.

Yeah, I used to soak and then decided why? So you just boil
them a little longer. Soaking only helps save fuel since it
shortens the cooking time. That may be a concern to some. I
don't think it's enough to worry about.

> Let the beans cook at this agitated boil for at least an
> hour or more. Leave the lid off the pot and add more water if too
> much evaporates. After an hour or so, you can reduce the boil and let
> the water reduce to the desired amount. Continue to let the beans
> simmer until done. Test the beans periodically for doneness. Using
> this method, your beans will come out just like you want them and the
> skins will not be tough. Add salt after the beans have reached the
> degree of doneness you desire.

Well, we disagree about the salt, but basically you're right.

> You can still stand on one leg, if you'd like.

Maybe I'll try this the next time, if there ever is one,
I try cooking dried kidney beans. ;-)

Kate

Mr Libido Incognito wrote:
> Sheldon wrote:
>
> > There are much better recipes on the net.
>
> So...show me then.

Soup Song is probably the best soup web site:

Search and read through the many writings and recipes to learn and get
ideas before proceding with a suitable soup: http://www.soupsong.com/zfeb01.html

And don't limit your search or discard a recipe just because it
doesn't contain bacon or a particular bean, you can always substitute
ingredients, say navy beans for limas and bacon for ham or sausage...
but mainly you're reading to glean concepts, and of course you can
improvise.

Hint: the single most important element for successful bean cookery is
to cook beans in copious liquid... cooking beans in a skimpy quantity
of liquid is no different from cooking pasta in too little water...
guaranteed failure.

Very little nutrition is lost by dumping bean cooking/soaking water,
beans skins are actually membranes that operate by osmosis, they allow
only pure water to enter but nothing to leave... you cannot season
beans internally because only pure water can enter, adding salt clogs
those micropores, which greatly impedes the cooking of beans
especially the skins... remember, no salt, no acid, not until the end,
and no sugar either so watch the tomato and onion content. And there
is no such thing as beans being too old... so long as they were
properly stored they are just as nutritious and easy to cook if a
thousand years old... the proper moisture content for dried beans is
if I remember correctly 7pct, often beans stored at home lose some
moisture so they will take some small amount of time longer to cook,
but if cooked properly you'll never realize. Btw, beans should never
be boiled.... the longer and slower beans are cooked the better the
result, barely simmer... even canned beans aren't boiled... cooking
too quickly at too high a temperature over cooks the inside before the
skins become tender... if you like bean mush with skins like toenail
clippings go for it. Pressure processors absolutely ruin beans...
anyone who considers that their standard absolutely has their taste in
their ass.

Sheldon

In article >,
Mr Libido Incognito > wrote:

> 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.

Standard liquid to dry ratio for beans is 2 cups liquid to 1 cup dry
beans.

So, 1 cup dry beans should equal 3 cups of canned beans.

I pressure cook beans after a long soak. Works well for us.
My dad has an odd notion that "sprouted" beans are more nutritious so I
plan WAY ahead and humor him. :-)

I soak beans for 3 days with water changes 2 to 3 times per day. This
allows the beans to split as they begin to sprout, and I then pressure
cook them with the same liquid to bean ratio.

Pressure cook time is 20 to 25 minutes.

Even the black soy beans I usually cook come out very tender.
Black soy beans are the only truly "low carb" bean. The flavor and
texture come out similar to pintos.

Oddly enough, the one time I tried pressure cooking them with NO
soaking, a good portion of the beans came out tough/slightly crunchy.
I'm now a fan as well of the "long soak" but I think that 24 hours would
be enough.

I'll continue the 3 day soak tho' for dad's sake. It's not that much
trouble.

For cooking, I generally use ham stock or pork hock stock and add the
meat back later. For a smoky flavor, I add some bacon stock.

Bacon stock is a trip to make, but it's worth it. ;-)
--
Peace, Om

Remove _ to validate e-mails.

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