On Mon, 28 May 2018 19:19:45 -0400, wrote:

>On Tue, 29 May 2018 05:35:14 +1000, Bruce >
>wrote:
>
>>On Mon, 28 May 2018 11:53:03 -0400, wrote:
>>
>>>On Mon, 28 May 2018 15:59:23 +1000, Bruce >
>>>wrote:
>>>>
>>>>Are canned beans a problem? I've started to use more beans, but mainly
>>>>canned so far. The only thing I check is that they don't come with
>>>>added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>can add that ourselves if we want.
>>>
>>>I use a lot of plain canned beans, many kinds, I've never seen any
>>>with added sugar... usually salt and calcium chloride as a firming
>>>agent, and water of course. For cooked dishes like soups I use the
>>>liquid, for cold dishes like salads I dump the liquid and rinse the
>>>beans. We almost always add canned beans to tossed salads... could be
>>>any kind of beans but usually garbanzos.... we buy Goya garbanzos by
>>>the case, black beans too, we used black beans for refried.
>>
>>Goya Chick Peas, Garbanzos:
>>"Chick Peas, Water, Salt, and Disodium EDTA* Added to Promote Color
>>Retention."
>>
>>*EDTA, on FDA's toxicity watchlist
>
>I have at least two dozen cans of Goya garbansos, none contain
>Disodium EDTA.
>Actually I think you are full of horseshit with your ingredients
>postings.. you doctor the lists to suit your CHEATING, were you honest
>you'd just post the URL, which you never do.

<http://www.fooducate.com/app#!page=product&id=537EF200-E10A-11DF-A102-FEFD45A4D471>

Bruce wrote:
> On Mon, 28 May 2018 19:07:44 -0400, wrote:
>
>> On Tue, 29 May 2018 05:29:27 +1000, Bruce >
>> wrote:
>>
>>> On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-05-28 1:59 AM, Bruce wrote:
>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>> wrote:
>>>>>
>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
>>>>>> some red pepper flakes.
>>>>>
>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>> canned so far. The only thing I check is that they don't come with
>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>> can add that ourselves if we want.
>>>>
>>>> One of my problems with canned pork and beans is that they are usually
>>>> too sweet. I knew there are some recipes that involve doctoring them
>>>> up, and that sometimes involves even more sugar or other sweet ingredients.
>>>
>>> In the supermarket, 50% of canned beans had sugar added. I don't want
>>> to make sweets with them, so what gives.
>>
>> Youe looking at baked beans, beans with sauce. Plain canned beans
>> contain no added sugar.
>
> I checked 4 canned beans in the supermarket. 2 had added sugar.
>

My gawd folks, just use canned beans, so Popeye don't have a stroke!

wrote:
> On Tue, 29 May 2018 05:35:14 +1000, Bruce >
> wrote:
>
>> On Mon, 28 May 2018 11:53:03 -0400, wrote:
>>
>>> On Mon, 28 May 2018 15:59:23 +1000, Bruce >
>>> wrote:
>>>>
>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>> canned so far. The only thing I check is that they don't come with
>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>> can add that ourselves if we want.
>>>
>>> I use a lot of plain canned beans, many kinds, I've never seen any
>>> with added sugar... usually salt and calcium chloride as a firming
>>> agent, and water of course. For cooked dishes like soups I use the
>>> liquid, for cold dishes like salads I dump the liquid and rinse the
>>> beans. We almost always add canned beans to tossed salads... could be
>>> any kind of beans but usually garbanzos.... we buy Goya garbanzos by
>>> the case, black beans too, we used black beans for refried.
>>
>> Goya Chick Peas, Garbanzos:
>> "Chick Peas, Water, Salt, and Disodium EDTA* Added to Promote Color
>> Retention."
>>
>> *EDTA, on FDA's toxicity watchlist
>
> I have at least two dozen cans of Goya garbansos, none contain
> Disodium EDTA.
> Actually I think you are full of horseshit with your ingredients
> postings.. you doctor the lists to suit your CHEATING, were you honest
> you'd just post the URL, which you never do.
>

LIAR! Yoose ain't got no goya beans of any kind Popeye.

On 5/28/2018 6:00 PM, wrote:
> On Mon, 28 May 2018 15:01:19 -0500, Terry Coombs >
> wrote:
>
>> On 5/28/2018 2:32 PM, Bruce wrote:
>>> On Mon, 28 May 2018 12:13:10 -0400, wrote:
>>>
>>>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>> "Bruce" > wrote in message
>>>>> ...
>>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>>> wrote:
>>>>>>
>>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added
>>>>>>> some
>>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>>>> and
>>>>>>> some red pepper flakes.
>>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>>> canned so far. The only thing I check is that they don't come with
>>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>> can add that ourselves if we want.
>>>>> No, they're not a problem for me but some people think it's simply terrible
>>>>> to use canned beans when one can make their own.
>>>>>
>>>>> Cheri
>>>> I suppose they have time to waste... and money, canned cost less than
>>>> dried.
>>> Unless it tastes better.
>> Â* And it does , plus the texture is better .
> Nonsense... cooking dried beans is always a crapshoot... the texture
> of plain canned beans is always perfectly cooked and always
> consistant. You couldn't count how many times people posted here
> asking why their dried beans always turned out tough with skins like
> toenail clippings. And I know how to cook dried beans, I've cooked
> more dried beans in the Navy than all of yoose have ever cooked
> collectively. The Navy serves beans with practically every meal, and
> always for breakfast.
> There are no canned beans aboard ship, there isn't enough space to
> stow canned goods when dried/dehy is available.
> At home I have plenty of storage space so I much prefer canned.

Â* You are wrong on every single point you mentioned ... and the Navy I
was in most certainly did NOT serve beans for breakfast .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On 5/28/2018 6:51 PM, Hank Rogers wrote:
> Bruce wrote:
>> On Mon, 28 May 2018 19:07:44 -0400, wrote:
>>
>>> On Tue, 29 May 2018 05:29:27 +1000, Bruce >
>>> wrote:
>>>
>>>> On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2018-05-28 1:59 AM, Bruce wrote:
>>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>>> wrote:
>>>>>>
>>>>>>> It's not really a recipe, canned beans (oh the horror) to which
>>>>>>> I added some
>>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider
>>>>>>> vinegar, and
>>>>>>> some red pepper flakes.
>>>>>>
>>>>>> Are canned beans a problem? I've started to use more beans, but
>>>>>> mainly
>>>>>> canned so far. The only thing I check is that they don't come with
>>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>> can add that ourselves if we want.
>>>>>
>>>>> One of my problems with canned pork and beans is that they are
>>>>> usually
>>>>> too sweet.Â* I knew there are some recipes that involve doctoring them
>>>>> up, and that sometimes involves even more sugar or other sweet
>>>>> ingredients.
>>>>
>>>> In the supermarket, 50% of canned beans had sugar added. I don't want
>>>> to make sweets with them, so what gives.
>>>
>>> Youe looking at baked beans, beans with sauce.Â* Plain canned beans
>>> contain no added sugar.
>>
>> I checked 4 canned beans in the supermarket. 2 had added sugar.
>>
>
> My gawd folks, just use canned beans, so Popeye don't have a stroke!
>
>
Â* Why would we do that ? We WANT him to have a stroke !

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Tue, 29 May 2018 09:12:38 +1000, Bruce >
wrote:

>On Mon, 28 May 2018 19:07:44 -0400, wrote:
>
>>On Tue, 29 May 2018 05:29:27 +1000, Bruce >
>>wrote:
>>
>>>On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
> wrote:
>>>
>>>>On 2018-05-28 1:59 AM, Bruce wrote:
>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>> wrote:
>>>>>
>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
>>>>>> some red pepper flakes.
>>>>>
>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>> canned so far. The only thing I check is that they don't come with
>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>> can add that ourselves if we want.
>>>>
>>>>One of my problems with canned pork and beans is that they are usually
>>>>too sweet. I knew there are some recipes that involve doctoring them
>>>>up, and that sometimes involves even more sugar or other sweet ingredients.
>>>
>>>In the supermarket, 50% of canned beans had sugar added. I don't want
>>>to make sweets with them, so what gives.
>>
>>Youe looking at baked beans, beans with sauce. Plain canned beans
>>contain no added sugar.
>
>I checked 4 canned beans in the supermarket. 2 had added sugar.

Show us, LIAR!

On Mon, 28 May 2018 16:46:18 -0400, songbird >
wrote:

>Bruce wrote:
>...
>> If dried taste a lot better, I can understand that, but it adds a few
>> steps and quite a bit of time to the preparation.
>
> i can usually make them when i'm doing something else.
>all it takes it rinsing them off and then bringing them to
>a boil and then cutting back heat to very slight simmer.
>stir and then stir again once every half hour until done to
>whatever level of firmness i want. sometimes have to add
>a little more water.
>
> in case of future need i may make a big pot of them and
>then freeze some, but more often i like variety so don't
>want to make a lot of one kind or one blend.
>
> i never soak them first.

Thanks, I'll give it a go.

On Tue, 29 May 2018 09:14:58 +1000, Bruce >
wrote:

>On Mon, 28 May 2018 19:09:57 -0400, wrote:
>
>>On Tue, 29 May 2018 06:15:28 +1000, Bruce >
>>wrote:
>>
>>>On Mon, 28 May 2018 15:09:02 -0500, Terry Coombs >
>>>wrote:
>>>
>>>>On 5/28/2018 2:30 PM, Bruce wrote:
>>>>
>>>> * It's not really that big a deal if you plan ahead . Five minutes to
>>>>sort and put in water the night before , and yes they take longer to
>>>>cook but you're not just standing over them while they do . And IMO the
>>>>flavor is much better . Here's a test , cook some dried blackeye peas
>>>>and compare them to canned . No meat drippings or ham or anything , just
>>>>a little salt and pepper . The difference will amaze you .
>>>
>>>Yes, I guess you always pay for convenience with lesser flavour. I'll
>>>try dried beans soon.
>>
>>Plain canned beans actually cost less than dried beans.
>
>I don't think either are expensive. I'm not against canned beans
>(without added sugar) or anything, but I want to try dried too.

What, are you five years old that you never tried dried beans?

On Tue, 29 May 2018 09:23:58 +1000, Bruce >
wrote:

>On Mon, 28 May 2018 19:19:45 -0400, wrote:
>
>>On Tue, 29 May 2018 05:35:14 +1000, Bruce >
>>wrote:
>>
>>>On Mon, 28 May 2018 11:53:03 -0400, wrote:
>>>
>>>>On Mon, 28 May 2018 15:59:23 +1000, Bruce >
>>>>wrote:
>>>>>
>>>>>Are canned beans a problem? I've started to use more beans, but mainly
>>>>>canned so far. The only thing I check is that they don't come with
>>>>>added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>can add that ourselves if we want.
>>>>
>>>>I use a lot of plain canned beans, many kinds, I've never seen any
>>>>with added sugar... usually salt and calcium chloride as a firming
>>>>agent, and water of course. For cooked dishes like soups I use the
>>>>liquid, for cold dishes like salads I dump the liquid and rinse the
>>>>beans. We almost always add canned beans to tossed salads... could be
>>>>any kind of beans but usually garbanzos.... we buy Goya garbanzos by
>>>>the case, black beans too, we used black beans for refried.
>>>
>>>Goya Chick Peas, Garbanzos:
>>>"Chick Peas, Water, Salt, and Disodium EDTA* Added to Promote Color
>>>Retention."
>>>
>>>*EDTA, on FDA's toxicity watchlist
>>
>>I have at least two dozen cans of Goya garbansos, none contain
>>Disodium EDTA.
>>Actually I think you are full of horseshit with your ingredients
>>postings.. you doctor the lists to suit your CHEATING, were you honest
>>you'd just post the URL, which you never do.
>
><http://www.fooducate.com/app#!page=product&id=537EF200-E10A-11DF-A102-FEFD45A4D471>

Perhaps where you live they use a different recipe.
From now on post the URL.

On Mon, 28 May 2018 21:08:00 -0400, wrote:

>On Tue, 29 May 2018 09:14:58 +1000, Bruce >
>wrote:
>
>>On Mon, 28 May 2018 19:09:57 -0400, wrote:
>>
>>>On Tue, 29 May 2018 06:15:28 +1000, Bruce >
>>>wrote:
>>>
>>>>On Mon, 28 May 2018 15:09:02 -0500, Terry Coombs >
>>>>wrote:
>>>>
>>>>>On 5/28/2018 2:30 PM, Bruce wrote:
>>>>>
>>>>> * It's not really that big a deal if you plan ahead . Five minutes to
>>>>>sort and put in water the night before , and yes they take longer to
>>>>>cook but you're not just standing over them while they do . And IMO the
>>>>>flavor is much better . Here's a test , cook some dried blackeye peas
>>>>>and compare them to canned . No meat drippings or ham or anything , just
>>>>>a little salt and pepper . The difference will amaze you .
>>>>
>>>>Yes, I guess you always pay for convenience with lesser flavour. I'll
>>>>try dried beans soon.
>>>
>>>Plain canned beans actually cost less than dried beans.
>>
>>I don't think either are expensive. I'm not against canned beans
>>(without added sugar) or anything, but I want to try dried too.
>
>What, are you five years old that you never tried dried beans?

Once or twice years ago. I never had beans much. I was also never into
Mexican food.

On Mon, 28 May 2018 21:10:54 -0400, wrote:

>On Tue, 29 May 2018 09:23:58 +1000, Bruce >
>wrote:
>
>>On Mon, 28 May 2018 19:19:45 -0400, wrote:
>>
>>>On Tue, 29 May 2018 05:35:14 +1000, Bruce >
>>>wrote:
>>>
>>>>On Mon, 28 May 2018 11:53:03 -0400, wrote:
>>>>
>>>>>On Mon, 28 May 2018 15:59:23 +1000, Bruce >
>>>>>wrote:
>>>>>>
>>>>>>Are canned beans a problem? I've started to use more beans, but mainly
>>>>>>canned so far. The only thing I check is that they don't come with
>>>>>>added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>>can add that ourselves if we want.
>>>>>
>>>>>I use a lot of plain canned beans, many kinds, I've never seen any
>>>>>with added sugar... usually salt and calcium chloride as a firming
>>>>>agent, and water of course. For cooked dishes like soups I use the
>>>>>liquid, for cold dishes like salads I dump the liquid and rinse the
>>>>>beans. We almost always add canned beans to tossed salads... could be
>>>>>any kind of beans but usually garbanzos.... we buy Goya garbanzos by
>>>>>the case, black beans too, we used black beans for refried.
>>>>
>>>>Goya Chick Peas, Garbanzos:
>>>>"Chick Peas, Water, Salt, and Disodium EDTA* Added to Promote Color
>>>>Retention."
>>>>
>>>>*EDTA, on FDA's toxicity watchlist
>>>
>>>I have at least two dozen cans of Goya garbansos, none contain
>>>Disodium EDTA.
>>>Actually I think you are full of horseshit with your ingredients
>>>postings.. you doctor the lists to suit your CHEATING, were you honest
>>>you'd just post the URL, which you never do.
>>
>><http://www.fooducate.com/app#!page=product&id=537EF200-E10A-11DF-A102-FEFD45A4D471>
>
>Perhaps where you live they use a different recipe.
>From now on post the URL.

I just did, right above your post. Is this where you apologise for
calling me a cheater?

"Bruce" > wrote in message
...
> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
> wrote:
>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>> wrote:
>>>
>>>>It's not really a recipe, canned beans (oh the horror) to which I added
>>>>some
>>>>ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>and
>>>>some red pepper flakes.
>>>
>>> Are canned beans a problem? I've started to use more beans, but mainly
>>> canned so far. The only thing I check is that they don't come with
>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>> can add that ourselves if we want.
>>
>>
>>No, they're not a problem for me but some people think it's simply
>>terrible
>>to use canned beans when one can make their own.
>
> If dried taste a lot better, I can understand that, but it adds a few
> steps and quite a bit of time to the preparation.


They don't to me, but may to others.

Cheri

On Mon, 28 May 2018 21:05:23 -0400, wrote:

>On Tue, 29 May 2018 09:12:38 +1000, Bruce >
>wrote:
>
>>On Mon, 28 May 2018 19:07:44 -0400, wrote:
>>
>>>On Tue, 29 May 2018 05:29:27 +1000, Bruce >
>>>wrote:
>>>
>>>>On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
> wrote:
>>>>
>>>>>On 2018-05-28 1:59 AM, Bruce wrote:
>>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>>> wrote:
>>>>>>
>>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
>>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
>>>>>>> some red pepper flakes.
>>>>>>
>>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>>> canned so far. The only thing I check is that they don't come with
>>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>> can add that ourselves if we want.
>>>>>
>>>>>One of my problems with canned pork and beans is that they are usually
>>>>>too sweet. I knew there are some recipes that involve doctoring them
>>>>>up, and that sometimes involves even more sugar or other sweet ingredients.
>>>>
>>>>In the supermarket, 50% of canned beans had sugar added. I don't want
>>>>to make sweets with them, so what gives.
>>>
>>>Youe looking at baked beans, beans with sauce. Plain canned beans
>>>contain no added sugar.
>>
>>I checked 4 canned beans in the supermarket. 2 had added sugar.
>
>Show us, LIAR!

I didn't buy them because of the sugar. And I can't find the
ingredients online. Aldi five bean mix was one of them. The other one
maybe cannellini beans.

On Mon, 28 May 2018 18:20:51 -0700, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>> wrote:
>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>>It's not really a recipe, canned beans (oh the horror) to which I added
>>>>>some
>>>>>ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>>and
>>>>>some red pepper flakes.
>>>>
>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>> canned so far. The only thing I check is that they don't come with
>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>> can add that ourselves if we want.
>>>
>>>
>>>No, they're not a problem for me but some people think it's simply
>>>terrible
>>>to use canned beans when one can make their own.
>>
>> If dried taste a lot better, I can understand that, but it adds a few
>> steps and quite a bit of time to the preparation.
>
>
>They don't to me, but may to others.

I'll have to try it. I already like bean paste (hummus or similar)
from canned beans though.

"Bruce" > wrote in message
...
> On Mon, 28 May 2018 18:20:51 -0700, "Cheri" >
> wrote:
>
>>"Bruce" > wrote in message
. ..
>>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>>> wrote:
>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>> wrote:
>>>>>
>>>>>>It's not really a recipe, canned beans (oh the horror) to which I
>>>>>>added
>>>>>>some
>>>>>>ketchup, mustard, onion, bacon, molasses, a bit of apple cider
>>>>>>vinegar,
>>>>>>and
>>>>>>some red pepper flakes.
>>>>>
>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>> canned so far. The only thing I check is that they don't come with
>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>> can add that ourselves if we want.
>>>>
>>>>
>>>>No, they're not a problem for me but some people think it's simply
>>>>terrible
>>>>to use canned beans when one can make their own.
>>>
>>> If dried taste a lot better, I can understand that, but it adds a few
>>> steps and quite a bit of time to the preparation.
>>
>>
>>They don't to me, but may to others.
>
> I'll have to try it. I already like bean paste (hummus or similar)
> from canned beans though.


Sure, try it and let us know what you think, I have made them from scratch
many times through the years and I like the canned beans just as well. I
love hummus from canned too.

Cheri

On Mon, 28 May 2018 19:46:17 -0500, Terry Coombs >
wrote:

>On 5/28/2018 6:00 PM, wrote:
>> On Mon, 28 May 2018 15:01:19 -0500, Terry Coombs >
>> wrote:
>>
>>> On 5/28/2018 2:32 PM, Bruce wrote:
>>>> On Mon, 28 May 2018 12:13:10 -0400, wrote:
>>>>
>>>>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>>>>> wrote:
>>>>>
>>>>>> "Bruce" > wrote in message
>>>>>> ...
>>>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added
>>>>>>>> some
>>>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>>>>> and
>>>>>>>> some red pepper flakes.
>>>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>>>> canned so far. The only thing I check is that they don't come with
>>>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>>> can add that ourselves if we want.
>>>>>> No, they're not a problem for me but some people think it's simply terrible
>>>>>> to use canned beans when one can make their own.
>>>>>>
>>>>>> Cheri
>>>>> I suppose they have time to waste... and money, canned cost less than
>>>>> dried.
>>>> Unless it tastes better.
>>> * And it does , plus the texture is better .
>> Nonsense... cooking dried beans is always a crapshoot... the texture
>> of plain canned beans is always perfectly cooked and always
>> consistant. You couldn't count how many times people posted here
>> asking why their dried beans always turned out tough with skins like
>> toenail clippings. And I know how to cook dried beans, I've cooked
>> more dried beans in the Navy than all of yoose have ever cooked
>> collectively. The Navy serves beans with practically every meal, and
>> always for breakfast.
>> There are no canned beans aboard ship, there isn't enough space to
>> stow canned goods when dried/dehy is available.
>> At home I have plenty of storage space so I much prefer canned.
>
> * You are wrong on every single point you mentioned ... and the Navy I
>was in most certainly did NOT serve beans for breakfast .

Which navy, Chinese? The US Navy serves beans every day and at SEA
always for breakfast. In the US Navy beans for breakfast is a
tradition. On which ship did you serve... you were probably shore
duty, that's not Navy... shore duty is pussy navy

In article >, Cheri >
wrote:

> This coming from the KING of "huge walls of text" with no paragraphs etc.
> just line after line after line after line. You're just a tiresome
> sloppopotamus with most of your posts.

I had a wonderful golden retriever that I named Spotrapotamus. I yelled
"Spot!" when I needed his attention. Otherwise he was known as "the
Potamus". For instance, when a friend told me, "The Potamus is
wallowing on a rancid cow corpse", I yelled "Spot!".
Ah, memories.

leo

On Monday, May 28, 2018 at 7:12:41 PM UTC-4, Bruce wrote:
> On Mon, 28 May 2018 19:07:44 -0400, wrote:
>
> >On Tue, 29 May 2018 05:29:27 +1000, Bruce >
> >wrote:
> >
> >>On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
> > wrote:
> >>
> >>>On 2018-05-28 1:59 AM, Bruce wrote:
> >>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
> >>>> wrote:
> >>>>
> >>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
> >>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
> >>>>> some red pepper flakes.
> >>>>
> >>>> Are canned beans a problem? I've started to use more beans, but mainly
> >>>> canned so far. The only thing I check is that they don't come with
> >>>> added sugar. Why would anyone add sugar to plain beans in a can? We
> >>>> can add that ourselves if we want.
> >>>
> >>>One of my problems with canned pork and beans is that they are usually
> >>>too sweet. I knew there are some recipes that involve doctoring them
> >>>up, and that sometimes involves even more sugar or other sweet ingredients.
> >>
> >>In the supermarket, 50% of canned beans had sugar added. I don't want
> >>to make sweets with them, so what gives.
> >
> >Youe looking at baked beans, beans with sauce. Plain canned beans
> >contain no added sugar.
>
> I checked 4 canned beans in the supermarket. 2 had added sugar.

From this we can conclude that the packager's customers prefer beans
with sugar. They're not in business to please Bruce, they're in business
to please a million people.

Cindy Hamilton

Am Dienstag, 29. Mai 2018 03:43:07 UTC+2 schrieb Sheldon:

> Which navy, Chinese? The US Navy serves beans every day and at SEA
> always for breakfast. In the US Navy beans for breakfast is a
> tradition. On which ship did you serve... you were probably shore
> duty, that's not Navy... shore duty is pussy navy

https://www.navy.com/life-in-the-navy/life-on-a-ship

Click "Ship Life Underway":

"DEPLOYMENT

A Sailor is typically assigned to a ship for a three-year period,
followed by a three-year period of shore duty. However, you will
not be at sea for three years straight, as most ships spend a
significant amount of time docked at their home port. Deployments
can last anywhere from 6 to 9 months, with significant time between
deployments."

The Navy-employed Dieticians may disapprove of your beans-for-breakfast
statement. Except for coffee-beans, of course.

sanne wrote:
>
> The Navy-employed Dieticians may disapprove of your beans-for-breakfast
> statement. Except for coffee-beans, of course.

Yep...coffee beans for sure. I doubt the Navy could function
without plenty of those.

Terry Coombs wrote:
....
> Â* You are wrong on every single point you mentioned ...

i've cooked dry beans thousands of times and they
come out fine. i suspect the cook doesn't know what
he's doing if they come out poorly that often that
they can be called a crapshoot.

i've never have canned beans that were better than
fresh cooked from dry, but that is because i dislike
additives and off tastes that comes from many
containers. beans put up in glass jars at least do
not have as many off tastes but they still often have
added salt and other preservatives i don't like.


songbird

On Tue, 29 May 2018 02:58:48 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, May 28, 2018 at 7:12:41 PM UTC-4, Bruce wrote:
>> On Mon, 28 May 2018 19:07:44 -0400, wrote:
>>
>> >On Tue, 29 May 2018 05:29:27 +1000, Bruce >
>> >wrote:
>> >
>> >>On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
>> > wrote:
>> >>
>> >>>On 2018-05-28 1:59 AM, Bruce wrote:
>> >>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>> >>>> wrote:
>> >>>>
>> >>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
>> >>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
>> >>>>> some red pepper flakes.
>> >>>>
>> >>>> Are canned beans a problem? I've started to use more beans, but mainly
>> >>>> canned so far. The only thing I check is that they don't come with
>> >>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>> >>>> can add that ourselves if we want.
>> >>>
>> >>>One of my problems with canned pork and beans is that they are usually
>> >>>too sweet. I knew there are some recipes that involve doctoring them
>> >>>up, and that sometimes involves even more sugar or other sweet ingredients.
>> >>
>> >>In the supermarket, 50% of canned beans had sugar added. I don't want
>> >>to make sweets with them, so what gives.
>> >
>> >Youe looking at baked beans, beans with sauce. Plain canned beans
>> >contain no added sugar.
>>
>> I checked 4 canned beans in the supermarket. 2 had added sugar.
>
>From this we can conclude that the packager's customers prefer beans
>with sugar.

Well, it's 50/50, based on my extensive research.

>They're not in business to please Bruce, they're in business
>to please a million people.

Added sugar where it's not needed has a big negative effect on
people's health. It's not just about me.

On 5/28/2018 8:43 PM, wrote:
> On Mon, 28 May 2018 19:46:17 -0500, Terry Coombs >
> wrote:
>
>> On 5/28/2018 6:00 PM, wrote:
>>> On Mon, 28 May 2018 15:01:19 -0500, Terry Coombs >
>>> wrote:
>>>
>>>> On 5/28/2018 2:32 PM, Bruce wrote:
>>>>> On Mon, 28 May 2018 12:13:10 -0400, wrote:
>>>>>
>>>>>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>>>>>> wrote:
>>>>>>
>>>>>>> "Bruce" > wrote in message
>>>>>>> ...
>>>>>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> It's not really a recipe, canned beans (oh the horror) to which I added
>>>>>>>>> some
>>>>>>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>>>>>> and
>>>>>>>>> some red pepper flakes.
>>>>>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>>>>>> canned so far. The only thing I check is that they don't come with
>>>>>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>>>> can add that ourselves if we want.
>>>>>>> No, they're not a problem for me but some people think it's simply terrible
>>>>>>> to use canned beans when one can make their own.
>>>>>>>
>>>>>>> Cheri
>>>>>> I suppose they have time to waste... and money, canned cost less than
>>>>>> dried.
>>>>> Unless it tastes better.
>>>> Â* And it does , plus the texture is better .
>>> Nonsense... cooking dried beans is always a crapshoot... the texture
>>> of plain canned beans is always perfectly cooked and always
>>> consistant. You couldn't count how many times people posted here
>>> asking why their dried beans always turned out tough with skins like
>>> toenail clippings. And I know how to cook dried beans, I've cooked
>>> more dried beans in the Navy than all of yoose have ever cooked
>>> collectively. The Navy serves beans with practically every meal, and
>>> always for breakfast.
>>> There are no canned beans aboard ship, there isn't enough space to
>>> stow canned goods when dried/dehy is available.
>>> At home I have plenty of storage space so I much prefer canned.
>> Â* You are wrong on every single point you mentioned ... and the Navy I
>> was in most certainly did NOT serve beans for breakfast .
> Which navy, Chinese? The US Navy serves beans every day and at SEA
> always for breakfast. In the US Navy beans for breakfast is a
> tradition. On which ship did you serve... you were probably shore
> duty, that's not Navy... shore duty is pussy navy
>
>
Â* That would be the US Navy , I served aboard the USS Providence , CLG6
and later on the USS Eversole , DD789 . The only beans in evidence at
breakfast were coffee beans ... and I'd bet you never served a day in
any navy .

Â* And you're a loudmouth know-nothing that just has to stir the shit
and try to **** people off . Well , it ain't working , Pimple .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

Cindy Hamilton wrote:
>
> On Monday, May 28, 2018 at 7:12:41 PM UTC-4, Bruce wrote:
> > On Mon, 28 May 2018 19:07:44 -0400, wrote:
> >
> > >On Tue, 29 May 2018 05:29:27 +1000, Bruce >
> > >wrote:
> > >
> > >>On Mon, 28 May 2018 08:24:14 -0400, Dave Smith
> > > wrote:
> > >>
> > >>>On 2018-05-28 1:59 AM, Bruce wrote:
> > >>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
> > >>>> wrote:
> > >>>>
> > >>>>> It's not really a recipe, canned beans (oh the horror) to which I added some
> > >>>>> ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and
> > >>>>> some red pepper flakes.
> > >>>>
> > >>>> Are canned beans a problem? I've started to use more beans, but mainly
> > >>>> canned so far. The only thing I check is that they don't come with
> > >>>> added sugar. Why would anyone add sugar to plain beans in a can? We
> > >>>> can add that ourselves if we want.
> > >>>
> > >>>One of my problems with canned pork and beans is that they are usually
> > >>>too sweet. I knew there are some recipes that involve doctoring them
> > >>>up, and that sometimes involves even more sugar or other sweet ingredients.
> > >>
> > >>In the supermarket, 50% of canned beans had sugar added. I don't want
> > >>to make sweets with them, so what gives.
> > >
> > >Youe looking at baked beans, beans with sauce. Plain canned beans
> > >contain no added sugar.
> >
> > I checked 4 canned beans in the supermarket. 2 had added sugar.
>
> From this we can conclude that the packager's customers prefer beans
> with sugar. They're not in business to please Bruce, they're in business
> to please a million people.

"I want my...I want my...I want my MTVeeeeeeee..."

"songbird" > wrote in message
...

> i've never have canned beans that were better than
> fresh cooked from dry, but that is because i dislike
> additives and off tastes that comes from many
> containers. beans put up in glass jars at least do
> not have as many off tastes but they still often have
> added salt and other preservatives i don't like.
>
>
> songbird

Of course not liking them is a good reason for you not to use them, not
saying that canned beans are better, but to us, they're just as good.

Cheri

"Cheri" wrote in message news
"Bruce" > wrote in message
...
> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
> wrote:
>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>> wrote:
>>>
>>>>It's not really a recipe, canned beans (oh the horror) to which I added
>>>>some
>>>>ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>and
>>>>some red pepper flakes.
>>>
>>> Are canned beans a problem? I've started to use more beans, but mainly
>>> canned so far. The only thing I check is that they don't come with
>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>> can add that ourselves if we want.
>>
>>
>>No, they're not a problem for me but some people think it's simply
>>terrible
>>to use canned beans when one can make their own.
>
> If dried taste a lot better, I can understand that, but it adds a few
> steps and quite a bit of time to the preparation.


They don't to me, but may to others.

Cheri
==

Share your recipe for beans please?

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "Bruce" > wrote in message
> ...
>> On Mon, 28 May 2018 05:30:50 -0700, "Cheri" >
>> wrote:
>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 27 May 2018 13:26:13 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>>It's not really a recipe, canned beans (oh the horror) to which I added
>>>>>some
>>>>>ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar,
>>>>>and
>>>>>some red pepper flakes.
>>>>
>>>> Are canned beans a problem? I've started to use more beans, but mainly
>>>> canned so far. The only thing I check is that they don't come with
>>>> added sugar. Why would anyone add sugar to plain beans in a can? We
>>>> can add that ourselves if we want.
>>>
>>>
>>>No, they're not a problem for me but some people think it's simply
>>>terrible
>>>to use canned beans when one can make their own.
>>
>> If dried taste a lot better, I can understand that, but it adds a few
>> steps and quite a bit of time to the preparation.
>
>
> They don't to me, but may to others.
>
> Cheri ==
>
> Share your recipe for beans please?

See above in this post, not really a recipe, just things I add to canned
beans until it's to our liking.

Cheri

On 5/29/2018 11:30 AM, Wayne Boatwright wrote:
> On Tue 29 May 2018 03:32:40a, songbird told us...
>
>> Terry Coombs wrote:
>> ...
>>> ÂÂ* You are wrong on every single point you mentioned ...
>> i've cooked dry beans thousands of times and they
>> come out fine. i suspect the cook doesn't know what
>> he's doing if they come out poorly that often that
>> they can be called a crapshoot.
> It's rude and a rash statement to point a finger at a cook to say
> they don't t know what they're doing if their beans come out poorly.
>
> I have always had success when cooking dried blackeyed peas, crowder
> peas and split peas. However, after countless attempts at cooking
> any other dried bean I always end up with something that is
> practically inedible.
>
> After trying many recipes and followiing many tips, any other beans
> I've tried end up with either tough skins, hard as a rock, mealy
> texture, etc. I've tried a quick-soak, pvernight soak, sometimes
> adding baking soda, long slow cooking at a bare simmer, boiling, etc,
> and I could go on and on, but still no success.
>
>> i've never have canned beans that were better than
>> fresh cooked from dry, but that is because i dislike
>> additives and off tastes that comes from many
>> containers. beans put up in glass jars at least do
>> not have as many off tastes but they still often have
>> added salt and other preservatives i don't like.
> Whether or not you like canned beans is besides the point. Evidently
> you have some technique that yields perfecct results. Why not share
> it instead of criticizing others?
>
> After all, you must be queen of the bean!
>
>
>
Â* One time I had beans turn out like you describe . I put them back on
to cook for another hour or so and they were delicious . I haven't
cooked as many beans as songbird , but I've never had an inedible result .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Tue, 29 May 2018 09:23:58 +1000, Bruce >
wrote:

>On Mon, 28 May 2018 19:19:45 -0400, wrote:
>
>>On Tue, 29 May 2018 05:35:14 +1000, Bruce >
>>wrote:
>>
>>>On Mon, 28 May 2018 11:53:03 -0400, wrote:
>>>
>>>>On Mon, 28 May 2018 15:59:23 +1000, Bruce >
>>>>wrote:
>>>>>
>>>>>Are canned beans a problem? I've started to use more beans, but mainly
>>>>>canned so far. The only thing I check is that they don't come with
>>>>>added sugar. Why would anyone add sugar to plain beans in a can? We
>>>>>can add that ourselves if we want.
>>>>
>>>>I use a lot of plain canned beans, many kinds, I've never seen any
>>>>with added sugar... usually salt and calcium chloride as a firming
>>>>agent, and water of course. For cooked dishes like soups I use the
>>>>liquid, for cold dishes like salads I dump the liquid and rinse the
>>>>beans. We almost always add canned beans to tossed salads... could be
>>>>any kind of beans but usually garbanzos.... we buy Goya garbanzos by
>>>>the case, black beans too, we used black beans for refried.
>>>
>>>Goya Chick Peas, Garbanzos:
>>>"Chick Peas, Water, Salt, and Disodium EDTA* Added to Promote Color
>>>Retention."
>>>
>>>*EDTA, on FDA's toxicity watchlist
>>
>>I have at least two dozen cans of Goya garbansos, none contain
>>Disodium EDTA.
>>Actually I think you are full of horseshit with your ingredients
>>postings.. you doctor the lists to suit your CHEATING, were you honest
>>you'd just post the URL, which you never do.
>
><http://www.fooducate.com/app#!page=product&id=537EF200-E10A-11DF-A102-FEFD45A4D471>

Hey, pervy old codger, time to click the link and apologise!

Wayne Boatwright wrote:
....
> Whether or not you like canned beans is besides the point. Evidently
> you have some technique that yields perfecct results. Why not share
> it instead of criticizing others?

i did.

perhaps you just don't like beans if everything
you've tried hasn't been acceptable.

perhaps there are other issues going on but
from what you wrote i couldn't say. i'd need a
very detailed description of what you're attempting
and what the result actually was...

anyways, i'm happy with what i've been doing and
i enjoy the simple and direct flavors of the beans
themselves. i don't really need spices to make them
interesting, but at times i do put cheese and/or hot
sauce on them, or i mash some up for refrieds or
pastes. puree'ed in soups, etc. all are good to me.
i don't even recall ever having beans i didn't like.

did you ever try a pressure cooker?


songbird

Am Mittwoch, 30. Mai 2018 05:24:18 UTC+2 schrieb Wayne Boatwright:
> On Tue 29 May 2018 07:36:50p, songbird told us...
>
> >
> > did you ever try a pressure cooker?
> >
> >
>
> No. The instructions that came with my pressure cooker warn against
> cooking foods like beans, rice, various grains, and cereals, in order
> avoid creating foam that would jam the valve/gauge. I'm not going to
> risk having that happen.

I do understand that - but in that case, your pressure-cooker is either
pretty small, not high enough (it should be about as high as in diameter)
or the lid is a PITA to disassemble/reassemble.

If it holds at least 1 gallon or more (my large one holds more than 2)
and fulfills the specs given above, you're on the safe side if the
uncooked beans (soaked or not) with the liquid fill the pot to one third
at most. Let the pressure go down naturally completely after cooking.
Don't add acid (not even sparkling water) until they are done.
Salt, onions, spices etc. are no problem.

Bye, Sanne.

On Wednesday, May 30, 2018 at 12:20:56 AM UTC-10, Cindy Hamilton wrote:
>
> What do you expect, then? That the packager will remove the sugar
> because you come here and rant on RFC?
>
> Cindy Hamilton

Thank God for sugar. My blood sugar went low and that woke me up. I just at an Orion Chocopie. I feel a lot better now.

https://www.youtube.com/watch?v=C8DIEXibAuo

On Wed, 30 May 2018 03:24:15 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 29 May 2018 07:36:50p, songbird told us...
>
>>
>> did you ever try a pressure cooker?
>>
>>
>
>No. The instructions that came with my pressure cooker warn against
>cooking foods like beans, rice, various grains, and cereals, in order
>avoid creating foam that would jam the valve/gauge. I'm not going to
>risk having that happen.

my pressure cooker says
It comes with the instructions for dried vegetables (all kinds of
beans), cereals, and rice. It does say that rice is best cooked in a
mold or pan set on a rack in the pressure cooker. It does say "Don't
cook apple sauce, rhubarb, cranberries, pearl barley, split peas or
pea soup in the pressure pan because they tend to froth or sputter and
sometimes block vent tubes. With the tube blocked, pressure may
appear to be down when the control is removed, whereas, actually a
food like apple sauce may remain above boiling point for 40 minutes
after the pan is removed from the heat unless it is cooled thoroughly
under running water. To avoid trouble, we say -- don't cook the foods
mentioned..
Don't use high heat to bring up pressure when cooking cereals,
spaghetti, noodles, rice, dried vegetables, or other foods which are
apt to cause a heavy froth in cooking. Bring pressure up gradually.
Don't fill pan over 3/4 full when cooking certain soups or other food
combinations which froth and foam when they cook"
HTH
Janet US

On Wed, 30 May 2018 16:27:44 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 30 May 2018 07:54:46a, U.S. Janet B. told us...
>
>> On Wed, 30 May 2018 03:24:15 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Tue 29 May 2018 07:36:50p, songbird told us...
>>>
>>>>
>>>> did you ever try a pressure cooker?
>>>>
>>>>
>>>
>>>No. The instructions that came with my pressure cooker warn
>>>against cooking foods like beans, rice, various grains, and
>>>cereals, in order avoid creating foam that would jam the
>>>valve/gauge. I'm not going to risk having that happen.
>>
>> my pressure cooker says
>> It comes with the instructions for dried vegetables (all kinds
>> of
>> beans), cereals, and rice. It does say that rice is best cooked
>> in a mold or pan set on a rack in the pressure cooker. It does
>> say "Don't cook apple sauce, rhubarb, cranberries, pearl barley,
>> split peas or pea soup in the pressure pan because they tend to
>> froth or sputter and sometimes block vent tubes. With the tube
>> blocked, pressure may appear to be down when the control is
>> removed, whereas, actually a food like apple sauce may remain
>> above boiling point for 40 minutes after the pan is removed from
>> the heat unless it is cooled thoroughly under running water. To
>> avoid trouble, we say -- don't cook the foods mentioned..
>> Don't use high heat to bring up pressure when cooking cereals,
>> spaghetti, noodles, rice, dried vegetables, or other foods which
>> are apt to cause a heavy froth in cooking. Bring pressure up
>> gradually. Don't fill pan over 3/4 full when cooking certain soups
>> or other food combinations which froth and foam when they cook"
>> HTH
>> Janet US
>>
>
>Thank you, Janet. My instructions are somewhat different and they do
>warn abouat dried vegetables including various tpes of beans. Mine
>is a Lagostina Irradial Pressure Cooker made in Italy. I generally
>use it for stews, certain root vegetables, roasts, etc.

Mine is a Mirro stove top 8 quart that I got for a wedding gift. Very
old, very reliable. I tried out a new counter top electronic pressure
cooker and sent it back. I don't want something telling me pre-set
times for various things, I got that figured out.
I always cook pinto beans in it for refried beans. I only fill 2/3
full. I used to put a dab of bacon grease in there to keep it from
foaming but it doesn't seem to need it. I've cooked the pinto beans
the long way around but won't bother any more. By the time I remove
the beans to the cast iron skillet and fry them up with some bacon
grease or lard, it makes no difference. I include onion and garlic
with the beans in the pressure cooker.
I use my pressure cooker for pretty much the same as you except I use
it to wring every little last bit of flavor out of chicken bones, bits
and pieces, whole chicken for stock. You cannot get as good or better
stock by cooking the stuff all day. I know because I did it the slow
way for years. My stock "tastes" like chicken.
Janet US

Wayne Boatwright wrote:

> On Tue 29 May 2018 03:32:40a, songbird told us...
>
> > Terry Coombs wrote:
> > ...
> >> Â* You are wrong on every single point you mentioned ...
> >
> > i've cooked dry beans thousands of times and they
> > come out fine. i suspect the cook doesn't know what
> > he's doing if they come out poorly that often that
> > they can be called a crapshoot.
>
> It's rude and a rash statement to point a finger at a cook to say
> they don't t know what they're doing if their beans come out poorly.
>
> I have always had success when cooking dried blackeyed peas, crowder
> peas and split peas. However, after countless attempts at cooking
> any other dried bean I always end up with something that is
> practically inedible.
>
> After trying many recipes and followiing many tips, any other beans
> I've tried end up with either tough skins, hard as a rock, mealy
> texture, etc. I've tried a quick-soak, pvernight soak, sometimes
> adding baking soda, long slow cooking at a bare simmer, boiling, etc,
> and I could go on and on, but still no success.
>
> > i've never have canned beans that were better than
> > fresh cooked from dry, but that is because i dislike
> > additives and off tastes that comes from many
> > containers. beans put up in glass jars at least do
> > not have as many off tastes but they still often have
> > added salt and other preservatives i don't like.
>
> Whether or not you like canned beans is besides the point. Evidently
> you have some technique that yields perfecct results. Why not share
> it instead of criticizing others?
>
> After all, you must be queen of the bean!

Hi Wayne, Missed a lot of threads (my Mother passed away last week). I
kept this one though.

That is interesting! I've almost never had any type of bean fail
except the occasional Pinto or Kidney bean. In those cases, I think
the beans were really old (and possibly mis-stored) as normally they
work fine.

I pretty much have one universal method for them. Lots of water in a
crockpot on low (Technically the kidneys are supposed to be boiled for
30 minutes first due to something in them). No salt (or very little)
at the start.

That said, there's nothing all that wrong with canned beans. They tend
to additives I don't prefer but they are fast and easy to work with. I
do use canned black beans because it's easy to keep the colors distinct
and heat them separately then add to a dish.

Here's a scetch of a recipe I make from time to time with them (an cans
are fine for this but I'd have made dried and frozen excess):

Knock off 'Wedding Soup'

Start with 2 quarts of chicken broth

1/2C dry brown rice
1/4C dry black rice
1/4C dry red lentils
1/2C dry white Navy beans
1/4C butterbeans (large dried Limas)
1/2C whole dried green peas
3/4-1lb mini sausage balls
1C loose packed Asian Spinach leaves, left whole
1/2C canned black beans, rinsed

Ok, very approximate there but the beans if not leftover frozen, would
all get cooked the day before, together (except the black beans). Then,
they get sifted out. The mix in the bean pot is roughly that above so
'one part each White Navy Beans and whole dried peas and 1/2 part each
red lentils and butterbeans'. Lift out 1.5 cups with a slotted spoon
and add to the chicken broth with all the rest except the black beans.

Nuke the black beans to warm and add at serving time to each bowl.

The asian spinach leaves just look cool in the soup as they are like
blades of 6-7inch long grass on a stem. They taste just like any other
spinach.

Terry Coombs wrote:

> On 5/28/2018 8:43 PM, wrote:
> > On Mon, 28 May 2018 19:46:17 -0500, Terry Coombs >
> > wrote:
> >
> > > On 5/28/2018 6:00 PM, wrote:
> > > > On Mon, 28 May 2018 15:01:19 -0500, Terry Coombs
> > > > > wrote:
> > > >
> > > > > On 5/28/2018 2:32 PM, Bruce wrote:
> > > > > > On Mon, 28 May 2018 12:13:10 -0400, wrote:
> > > > > >
> > > > > > > On Mon, 28 May 2018 05:30:50 -0700, "Cheri"
> > > > > > > > wrote:
> > > > > > >
> >>>>>>>"Bruce" > wrote in message
> > > > > > > > ...
> > > > > > > > > On Sun, 27 May 2018 13:26:13 -0700, "Cheri"
> > > > > > > > > > wrote:
> > > > > > > > >
> > > > > > > > > > It's not really a recipe, canned beans (oh the
> > > > > > > > > > horror) to which I added some
> > > > > > > > > > ketchup, mustard, onion, bacon, molasses, a bit of
> > > > > > > > > > apple cider vinegar, and
> > > > > > > > > > some red pepper flakes.
> > > > > > > > > Are canned beans a problem? I've started to use more
> > > > > > > > > beans, but mainly canned so far. The only thing I
> > > > > > > > > check is that they don't come with added sugar. Why
> > > > > > > > > would anyone add sugar to plain beans in a can? We
> > > > > > > > > can add that ourselves if we want.
> > > > > > > > No, they're not a problem for me but some people think
> > > > > > > > it's simply terrible to use canned beans when one can
> > > > > > > > make their own.
> > > > > > > >
> > > > > > > > Cheri
> > > > > > > I suppose they have time to waste... and money, canned
> > > > > > > cost less than dried.
> > > > > > Unless it tastes better.
> >>>> Â* And it does , plus the texture is better .
> > > > Nonsense... cooking dried beans is always a crapshoot... the
> > > > texture of plain canned beans is always perfectly cooked and
> > > > always consistant. You couldn't count how many times people
> > > > posted here asking why their dried beans always turned out
> > > > tough with skins like toenail clippings. And I know how to
> > > > cook dried beans, I've cooked more dried beans in the Navy than
> > > > all of yoose have ever cooked collectively. The Navy serves
> > > > beans with practically every meal, and always for breakfast.
> > > > There are no canned beans aboard ship, there isn't enough space
> > > > to stow canned goods when dried/dehy is available.
> > > > At home I have plenty of storage space so I much prefer canned.
> >> Â* You are wrong on every single point you mentioned ... and the
> Navy I
> > > was in most certainly did NOT serve beans for breakfast .
> > Which navy, Chinese? The US Navy serves beans every day and at SEA
> > always for breakfast. In the US Navy beans for breakfast is a
> > tradition. On which ship did you serve... you were probably shore
> > duty, that's not Navy... shore duty is pussy navy
> >
> >
> Â* That would be the US Navy , I served aboard the USS Providence ,
> CLG6 and later on the USS Eversole , DD789 . The only beans in
> evidence at breakfast were coffee beans ... and I'd bet you never
> served a day in any navy .
>
> Â* And you're a loudmouth know-nothing that just has to stir the shit
> and try to **** people off . Well , it ain't working , Pimple .

Hi Terry, that would be Sheldon. He was Navy but back around the
Korean conflict. 8 years tops and probably 1 tour.

Me, 1983-2009, I'm more current. Bigger decks still have some sort of
beans at least once a day among the offerings but you need to get Wasp
class LHD to CVN sized to see it. They have a bigger line so more
options.

Yours with crews of 250-300 (if I am not mistaken) would have seen them
at times, but doubtful at breakfast.

For me, CVN74, LSD43, LHD2. Women weren't allowed on ships much my
first 12 years, so I made up for it the last 14 with only 4 of that at
shore.

On Wed, 30 May 2018 18:26:07 -0500, "cshenk" > wrote:
snip
>
>Hi Terry, that would be Sheldon. He was Navy but back around the
>Korean conflict. 8 years tops and probably 1 tour.
>
snip

I'm guessing more likely Vietnam based on his age. He was probably in
grade school during Korea.
Janet US

On Wed, 30 May 2018 22:43:39 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 30 May 2018 10:54:29a, U.S. Janet B. told us...
>
>> On Wed, 30 May 2018 16:27:44 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Wed 30 May 2018 07:54:46a, U.S. Janet B. told us...
>>>
>>>> On Wed, 30 May 2018 03:24:15 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Tue 29 May 2018 07:36:50p, songbird told us...
>>>>>
>>>>>>
>>>>>> did you ever try a pressure cooker?
>>>>>>
>>>>>>
>>>>>
>>>>>No. The instructions that came with my pressure cooker warn
>>>>>against cooking foods like beans, rice, various grains, and
>>>>>cereals, in order avoid creating foam that would jam the
>>>>>valve/gauge.
>>>>> I'm not going to risk having that happen.
>>>>
>>>> my pressure cooker says
>>>> It comes with the instructions for dried vegetables (all
>>>> kinds of
>>>> beans), cereals, and rice. It does say that rice is best cooked
>>>> in a mold or pan set on a rack in the pressure cooker. It does
>>>> say "Don't cook apple sauce, rhubarb, cranberries, pearl barley,
>>>> split peas or pea soup in the pressure pan because they tend to
>>>> froth or sputter and sometimes block vent tubes. With the tube
>>>> blocked, pressure may appear to be down when the control is
>>>> removed, whereas, actually a food like apple sauce may remain
>>>> above boiling point for 40 minutes after the pan is removed from
>>>> the heat unless it is cooled thoroughly under running water. To
>>>> avoid trouble, we say -- don't cook the foods mentioned.. Don't
>>>> use high heat to bring up pressure when cooking cereals,
>>>> spaghetti, noodles, rice, dried vegetables, or other foods which
>>>> are apt to cause a heavy froth in cooking. Bring pressure up
>>>> gradually. Don't fill pan over 3/4 full when cooking certain
>>>> soups or other food combinations which froth and foam when they
>>>> cook" HTH Janet US
>>>>
>>>
>>>Thank you, Janet. My instructions are somewhat different and they
>>>do warn abouat dried vegetables including various tpes of beans.
>>>Mine is a Lagostina Irradial Pressure Cooker made in Italy. I
>>>generally use it for stews, certain root vegetables, roasts, etc.
>>
>> Mine is a Mirro stove top 8 quart that I got for a wedding gift.
>> Very old, very reliable. I tried out a new counter top electronic
>> pressure cooker and sent it back. I don't want something telling
>> me pre-set times for various things, I got that figured out.
>> I always cook pinto beans in it for refried beans. I only fill
>> 2/3 full. I used to put a dab of bacon grease in there to keep it
>> from foaming but it doesn't seem to need it. I've cooked the
>> pinto beans the long way around but won't bother any more. By the
>> time I remove the beans to the cast iron skillet and fry them up
>> with some bacon grease or lard, it makes no difference. I include
>> onion and garlic with the beans in the pressure cooker.
>> I use my pressure cooker for pretty much the same as you except I
>> use it to wring every little last bit of flavor out of chicken
>> bones, bits and pieces, whole chicken for stock. You cannot get
>> as good or better stock by cooking the stuff all day. I know
>> because I did it the slow way for years. My stock "tastes" like
>> chicken. Janet US
>>
>
>My lagostina p/c is fnew and I really do like it. It is a stove-top
>model. A friend of mine was traveling through Italy, saw it and
>shipped to me as we had dicussed pressure cookers before her trip.
>My previous cooker was a Mirro electric model that I bought in the
>mid-1960s and I loved it. Unfortunately, after countless uses the
>heating element burned out and was not replaceable. Like you, I also
>use mine to make stock but mostly for beef stock. One of my favorite
>recipes is for Beef-Mushroom-Barley soup, although I add the barley
>after presure cooking and let it cook slowly until tender and
>tickened. There seem to be endless uses for these cookers. :-)

I have never made a beef mushroom barley soup that I liked. I think I
would like the soup if it had more flavor and was more unctuous.
Janet US

On 2018-05-30 4:43 PM, Wayne Boatwright wrote:
> On Wed 30 May 2018 10:54:29a, U.S. Janet B. told us...
>
>> On Wed, 30 May 2018 16:27:44 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> On Wed 30 May 2018 07:54:46a, U.S. Janet B. told us...
>>>
>>>> On Wed, 30 May 2018 03:24:15 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Tue 29 May 2018 07:36:50p, songbird told us...
>>>>>
>>>>>>
>>>>>> did you ever try a pressure cooker?
>>>>>>
>>>>>>
>>>>>
>>>>> No. The instructions that came with my pressure cooker warn
>>>>> against cooking foods like beans, rice, various grains, and
>>>>> cereals, in order avoid creating foam that would jam the
>>>>> valve/gauge.
>>>>> I'm not going to risk having that happen.
>>>>
>>>> my pressure cooker says
>>>> It comes with the instructions for dried vegetables (all
>>>> kinds of
>>>> beans), cereals, and rice. It does say that rice is best cooked
>>>> in a mold or pan set on a rack in the pressure cooker. It does
>>>> say "Don't cook apple sauce, rhubarb, cranberries, pearl barley,
>>>> split peas or pea soup in the pressure pan because they tend to
>>>> froth or sputter and sometimes block vent tubes. With the tube
>>>> blocked, pressure may appear to be down when the control is
>>>> removed, whereas, actually a food like apple sauce may remain
>>>> above boiling point for 40 minutes after the pan is removed from
>>>> the heat unless it is cooled thoroughly under running water. To
>>>> avoid trouble, we say -- don't cook the foods mentioned.. Don't
>>>> use high heat to bring up pressure when cooking cereals,
>>>> spaghetti, noodles, rice, dried vegetables, or other foods which
>>>> are apt to cause a heavy froth in cooking. Bring pressure up
>>>> gradually. Don't fill pan over 3/4 full when cooking certain
>>>> soups or other food combinations which froth and foam when they
>>>> cook" HTH Janet US
>>>>
>>>
>>> Thank you, Janet. My instructions are somewhat different and they
>>> do warn abouat dried vegetables including various tpes of beans.
>>> Mine is a Lagostina Irradial Pressure Cooker made in Italy. I
>>> generally use it for stews, certain root vegetables, roasts, etc.
>>
>> Mine is a Mirro stove top 8 quart that I got for a wedding gift.
>> Very old, very reliable. I tried out a new counter top electronic
>> pressure cooker and sent it back. I don't want something telling
>> me pre-set times for various things, I got that figured out.
>> I always cook pinto beans in it for refried beans. I only fill
>> 2/3 full. I used to put a dab of bacon grease in there to keep it
>> from foaming but it doesn't seem to need it. I've cooked the
>> pinto beans the long way around but won't bother any more. By the
>> time I remove the beans to the cast iron skillet and fry them up
>> with some bacon grease or lard, it makes no difference. I include
>> onion and garlic with the beans in the pressure cooker.
>> I use my pressure cooker for pretty much the same as you except I
>> use it to wring every little last bit of flavor out of chicken
>> bones, bits and pieces, whole chicken for stock. You cannot get
>> as good or better stock by cooking the stuff all day. I know
>> because I did it the slow way for years. My stock "tastes" like
>> chicken. Janet US
>>
>
> My lagostina p/c is fnew and I really do like it. It is a stove-top
> model. A friend of mine was traveling through Italy, saw it and
> shipped to me as we had dicussed pressure cookers before her trip.
> My previous cooker was a Mirro electric model that I bought in the
> mid-1960s and I loved it. Unfortunately, after countless uses the
> heating element burned out and was not replaceable. Like you, I also
> use mine to make stock but mostly for beef stock. One of my favorite
> recipes is for Beef-Mushroom-Barley soup, although I add the barley
> after presure cooking and let it cook slowly until tender and
> tickened. There seem to be endless uses for these cookers. :-)
>
I once cooked some pork hocks in a pressure cooker to make pork cheese.
I thought that it would speed up the simmering process that took many
hours using my Mother's method. Unfortunately, it seemed to have
extracted a lot of bitterness from the bones and was inedible.
Graham

On Thu, 31 May 2018 12:10:17 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 30 May 2018 07:26:23p, U.S. Janet B. told us...
>
>> On Wed, 30 May 2018 22:43:39 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Wed 30 May 2018 10:54:29a, U.S. Janet B. told us...
>>>
>>>> On Wed, 30 May 2018 16:27:44 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Wed 30 May 2018 07:54:46a, U.S. Janet B. told us...
>>>>>
>>>>>> On Wed, 30 May 2018 03:24:15 -0000 (UTC), Wayne Boatwright
>>>>>> > wrote:
>>>>>>
>>>>>>>On Tue 29 May 2018 07:36:50p, songbird told us...
>>>>>>>
>>>>>>>>
>>>>>>>> did you ever try a pressure cooker?
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>>No. The instructions that came with my pressure cooker warn
>>>>>>>against cooking foods like beans, rice, various grains, and
>>>>>>>cereals, in order avoid creating foam that would jam the
>>>>>>>valve/gauge.
>>>>>>> I'm not going to risk having that happen.
>>>>>>
>>>>>> my pressure cooker says
>>>>>> It comes with the instructions for dried vegetables (all
>>>>>> kinds of
>>>>>> beans), cereals, and rice. It does say that rice is best
>>>>>> cooked in a mold or pan set on a rack in the pressure cooker.
>>>>>> It does say "Don't cook apple sauce, rhubarb, cranberries,
>>>>>> pearl barley, split peas or pea soup in the pressure pan
>>>>>> because they tend to froth or sputter and sometimes block vent
>>>>>> tubes. With the tube blocked, pressure may appear to be down
>>>>>> when the control is removed, whereas, actually a food like
>>>>>> apple sauce may remain above boiling point for 40 minutes
>>>>>> after the pan is removed from the heat unless it is cooled
>>>>>> thoroughly under running water. To avoid trouble, we say --
>>>>>> don't cook the foods mentioned.. Don't use high heat to bring
>>>>>> up pressure when cooking cereals, spaghetti, noodles, rice,
>>>>>> dried vegetables, or other foods which are apt to cause a
>>>>>> heavy froth in cooking. Bring pressure up gradually. Don't
>>>>>> fill pan over 3/4 full when cooking certain soups or other
>>>>>> food combinations which froth and foam when they cook" HTH
>>>>>> Janet US
>>>>>>
>>>>>
>>>>>Thank you, Janet. My instructions are somewhat different and
>>>>>they do warn abouat dried vegetables including various tpes of
>>>>>beans. Mine is a Lagostina Irradial Pressure Cooker made in
>>>>>Italy. I generally use it for stews, certain root vegetables,
>>>>>roasts, etc.
>>>>
>>>> Mine is a Mirro stove top 8 quart that I got for a wedding gift.
>>>> Very old, very reliable. I tried out a new counter top
>>>> electronic pressure cooker and sent it back. I don't want
>>>> something telling me pre-set times for various things, I got
>>>> that figured out. I always cook pinto beans in it for refried
>>>> beans. I only fill 2/3 full. I used to put a dab of bacon
>>>> grease in there to keep it from foaming but it doesn't seem to
>>>> need it. I've cooked the pinto beans the long way around but
>>>> won't bother any more. By the time I remove the beans to the
>>>> cast iron skillet and fry them up with some bacon grease or
>>>> lard, it makes no difference. I include onion and garlic with
>>>> the beans in the pressure cooker. I use my pressure cooker for
>>>> pretty much the same as you except I use it to wring every
>>>> little last bit of flavor out of chicken bones, bits and pieces,
>>>> whole chicken for stock. You cannot get as good or better stock
>>>> by cooking the stuff all day. I know because I did it the slow
>>>> way for years. My stock "tastes" like chicken. Janet US
>>>>
>>>
>>>My lagostina p/c is fnew and I really do like it. It is a
>>>stove-top model. A friend of mine was traveling through Italy,
>>>saw it and shipped to me as we had dicussed pressure cookers
>>>before her trip. My previous cooker was a Mirro electric model
>>>that I bought in the mid-1960s and I loved it. Unfortunately,
>>>after countless uses the heating element burned out and was not
>>>replaceable. Like you, I also use mine to make stock but mostly
>>>for beef stock. One of my favorite recipes is for
>>>Beef-Mushroom-Barley soup, although I add the barley after presure
>>>cooking and let it cook slowly until tender and tickened. There
>>>seem to be endless uses for these cookers. :-)
>>
>> I have never made a beef mushroom barley soup that I liked. I
>> think I would like the soup if it had more flavor and was more
>> unctuous. Janet US
>>
>
>I have 3 recipes for beef mushroom barley soup that I use,although
>my favorite is one that contains no tomatoes. One tip is to make
>the soup the day before, refrigerate, and reheat and serve the
>following day. Admjust seasonings and thickness as necessary. I
>think that provides the untuous mouthfeel. NOTE: The only part I
>pressure cook is the beef. Recipe follows:
>
>4 tablespoons olive oil, divided
>1 c diced onion
>1 c diced carrots
>1 c diced celery
>3 each garlic cloves, minced
>3/4 pound sliced mushroom
>1/2 pound chuck roast
>1/2 c dry sherry (optional)
>2 quarts beef broth, divided
>1 each bay leaf, whole
>3/4 cup pearl barley
>1 teaspoon thyme or boquet garni
>1 tsp worcestershire sauce
>salt and pepper, to taste
>
>1. In a deep kettle combine 2 tablespoons olive oil along with
>diced vegetables and stir until well coated. Saute until onions are
>transparent and vegetables are tender.
>
>2. Add minced garlic, sliced mushrooms, and remaining olive oil.
>Stir until well coated, and continue to saute until mushrooms have
>given up their liquid and liquid is reduced. Remove mixture to bowl
>and reserve.
>
>3. Cut chuck roast into 1/2 x 3/4 inch cubes. Add to kettle and
>cook over medium heat until nicely browned. Add sherry to kettle
>and continue cooking until all liquid is evaporated.
>
>4. Add 1 quart beef broth, whole garlic clove, and bay leaf to
>kettle, bring to a boil and reduce heat to a simmer. Cook until
>meat is tender. (Pressure cook 15 minutes.) Remove garlic clove
>and bay leaf.
>
>5. Return reserved vegetables to kettle. Add remaining beef broth,
>barley, thyme, salt, and pepper. Stir mixture until well combined.
>Simmer until barley is tender.
>
>6. Allow to cool, then refrigerate overnight before reheating and
>serving.
>
>7. Note: I usually add 3 ounces dried European mushrooms soaked in
>warm water to cover when combining all ingredients for final stage
>of cooking.

thanks, Wayne. That sounds better thought out than recipes I have
tried. I like the touch of sherry. I have copied and put away for
after the summer months. I've even noted time to make your soup in my
computer calendar. )
Janet US