biig wrote:
> Sheldon wrote:
>>
>> biig wrote:
>>> Sheldon wrote:
>>>>
>>>> biig wrote:
>>>>> Is anyone familiar with this brand of beans? I have a recipe that
>>>>> calls for 2 cans, rinsed and drained, and wonder if I can
>>>>> substitute cans of regular pork and beans or if they are like
>>>>> kidney beans in a liquid.
>>>>
>>>> What's the recipe?
>>>
>>> It's a recipe for slow cooker bean soup:-
>>>
>>> 1 1/2 c diced ham
>>> 1 cup diced onion
>>> 1 cup chopped celery
>>> 1 cup shredded carrots
>>> 1 cup Hunt's tomato sauce
>>> 2 cups hot water
>>> 20 ounces great northern beans, drained and rinsed
>>> 1 tbsp splenda or sugar twin
>>> 1 tps dried parsley.
>>>
>>> Combine all ingredients and cook on low for 6-8 hours, mixing
>>> well before serving.
(snip method)
>> Seems to me that's not a slow cooker recipe, the beans are already
>> fully cooked and everything else will cook on the stove top in 20
>> minutes.
(snip more)
>> Sheldon
>
> Well, Shel, I won't knock it until I've tried it....Sharon

Sharon, I do a 5-bean soup in the crock pot which calls for canned beans. I
wouldn't bother with the sugar substitutes in what you have listed above -
not sure why that's even there - but I'd definitely add some dried marjoram
or oregano, say 1/2 tsp, and a couple of cloves of minced garlic. I use
beef stock (or substitute canned defatted broth) or vegetable broth. My
recipe doesn't call for tomato sauce. It does call for ground chili powder.
It's your soup; your call

Make sure the crock pot is set to low; basically all you're doing is heating
this over a long period of time while you're at work or whatever. I use a
little more liquid than you mentioned (but again, no tomato sauce, which
would make up the difference). In the last hour of cooking I throw in 1/4
c. pearl barley. It thickens the soup nicely and adds another little
something.

The canned beans in mine are all drained and rinsed in a collander prior to
putting them in the pot with the other stuff. Off the top of my head (cause
I'm lazy and don't feel like looking) mine has 1 can navy beans (smaller
than Great Northern but still a white bean), 1 can red kidney beans, 1 can
garbanzo beans (chick peas), 1 small can lima beans and a small can of cut
green beans.

Jill

"sf" > wrote in message
...
> On Thu, 25 Aug 2005 21:05:39 -0500, zxcvbob wrote:
>
>> If you make your recipe but use *dried* beans that you soaked overnight,
>> it might actually be good, and it wouldn't really be any more work
>
> Discard that soaking water and discard the water you use to bring your
> beans up to their first boil.... it practically elimates "the musical
> fruit" part of beans.

I've had in the past 100% luck dropping some dried espazote in when cooking
beans -- no 'tooting.'
Dee Dee

Dee Randall wrote:
>
> "sf" > wrote in message
> ...
> > On Thu, 25 Aug 2005 21:05:39 -0500, zxcvbob wrote:
> >
> >> If you make your recipe but use *dried* beans that you soaked overnight,
> >> it might actually be good, and it wouldn't really be any more work
> >
> > Discard that soaking water and discard the water you use to bring your
> > beans up to their first boil.... it practically elimates "the musical
> > fruit" part of beans.
>
> I've had in the past 100% luck dropping some dried espazote in when cooking
> beans -- no 'tooting.'
> Dee Dee

What is dried espazote?
Sharon

jmcquown wrote:
>
> biig wrote:
> > Sheldon wrote:
> >>
> >> biig wrote:
> >>> Sheldon wrote:
> >>>>
> >>>> biig wrote:
> >>>>> Is anyone familiar with this brand of beans? I have a recipe that
> >>>>> calls for 2 cans, rinsed and drained, and wonder if I can
> >>>>> substitute cans of regular pork and beans or if they are like
> >>>>> kidney beans in a liquid.
> >>>>
> >>>> What's the recipe?
> >>>
> >>> It's a recipe for slow cooker bean soup:-
> >>>
> >>> 1 1/2 c diced ham
> >>> 1 cup diced onion
> >>> 1 cup chopped celery
> >>> 1 cup shredded carrots
> >>> 1 cup Hunt's tomato sauce
> >>> 2 cups hot water
> >>> 20 ounces great northern beans, drained and rinsed
> >>> 1 tbsp splenda or sugar twin
> >>> 1 tps dried parsley.
> >>>
> >>> Combine all ingredients and cook on low for 6-8 hours, mixing
> >>> well before serving.
> (snip method)
> >> Seems to me that's not a slow cooker recipe, the beans are already
> >> fully cooked and everything else will cook on the stove top in 20
> >> minutes.
> (snip more)
> >> Sheldon
> >
> > Well, Shel, I won't knock it until I've tried it....Sharon
>
> Sharon, I do a 5-bean soup in the crock pot which calls for canned beans. I
> wouldn't bother with the sugar substitutes in what you have listed above -
> not sure why that's even there - but I'd definitely add some dried marjoram
> or oregano, say 1/2 tsp, and a couple of cloves of minced garlic. I use
> beef stock (or substitute canned defatted broth) or vegetable broth. My
> recipe doesn't call for tomato sauce. It does call for ground chili powder.
> It's your soup; your call
>
> Make sure the crock pot is set to low; basically all you're doing is heating
> this over a long period of time while you're at work or whatever. I use a
> little more liquid than you mentioned (but again, no tomato sauce, which
> would make up the difference). In the last hour of cooking I throw in 1/4
> c. pearl barley. It thickens the soup nicely and adds another little
> something.
>
> The canned beans in mine are all drained and rinsed in a collander prior to
> putting them in the pot with the other stuff. Off the top of my head (cause
> I'm lazy and don't feel like looking) mine has 1 can navy beans (smaller
> than Great Northern but still a white bean), 1 can red kidney beans, 1 can
> garbanzo beans (chick peas), 1 small can lima beans and a small can of cut
> green beans.
>
> Jill

Thanks for the input. It should be a help. What attracted me to
this recipe is that I didn't have to soak beans overnight and could do
the preparation early in the day. It's also designed to fit into a
diabetic diet with proper portioning. Since I don't eat beans, I won't
be having any, but DH loves bean soup and is more tolerant of
starches/sugars than I am. It uses extra lean ham, but I don't have any
idea what the sweetener is for either. I'll follow the recipe and check
for seasonings before serving. I wouldn't have thought of putting
cloves in, so thank you for that suggestion. ....Sharon

"biig" > wrote in message ...
>
>
> Dee Randall wrote:
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 25 Aug 2005 21:05:39 -0500, zxcvbob wrote:
>> >
>> >> If you make your recipe but use *dried* beans that you soaked
>> >> overnight,
>> >> it might actually be good, and it wouldn't really be any more work
>> >
>> > Discard that soaking water and discard the water you use to bring your
>> > beans up to their first boil.... it practically elimates "the musical
>> > fruit" part of beans.
>>
>> I've had in the past 100% luck dropping some dried espazote in when
>> cooking
>> beans -- no 'tooting.'
>> Dee Dee
>
> What is dried espazote?
> Sharon

http://www.lowfatlifestyle.com/flavo...s/espazote.htm

It is used fresh or dried, but I keep dried. I've never seen it in the
ordinary supermarkets.
Dee

Thanks, Dee.......Sharon

Dee Randall wrote:
>
> "biig" > wrote in message ...
> >
> >
> > Dee Randall wrote:
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Thu, 25 Aug 2005 21:05:39 -0500, zxcvbob wrote:
> >> >
> >> >> If you make your recipe but use *dried* beans that you soaked
> >> >> overnight,
> >> >> it might actually be good, and it wouldn't really be any more work
> >> >
> >> > Discard that soaking water and discard the water you use to bring your
> >> > beans up to their first boil.... it practically elimates "the musical
> >> > fruit" part of beans.
> >>
> >> I've had in the past 100% luck dropping some dried espazote in when
> >> cooking
> >> beans -- no 'tooting.'
> >> Dee Dee
> >
> > What is dried espazote?
> > Sharon
>
> http://www.lowfatlifestyle.com/flavo...s/espazote.htm
>
> It is used fresh or dried, but I keep dried. I've never seen it in the
> ordinary supermarkets.
> Dee

biig wrote:
> jmcquown wrote:
>>
>> Sharon, I do a 5-bean soup in the crock pot which calls for canned
>> beans. I wouldn't bother with the sugar substitutes in what you
>> have listed above - not sure why that's even there - but I'd
>> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
>> couple of cloves of minced garlic.
(snip)
> Thanks for the input. It should be a help. What attracted me to
> this recipe is that I didn't have to soak beans overnight and could do
> the preparation early in the day.> for seasonings before serving. I
wouldn't have thought of putting
> cloves in, so thank you for that suggestion. ....Sharon

Not clove cloves, cloves of GARLIC!

May I assume you are familiar with the quick-soak method for dried beans?
Cover beans well with water, bring to a boil. Remove from heat and let sit
for 1 hour, covered. Drain and rinse the beans and then use (as in your
crock pot method) - they would cook up perfectly on low for 6-8 hours in the
crock with the other ingredients and liquid. I'm still leery of adding that
sweetener to the soup, though. Just doesn't sound right.

Jill <--rfc's unofficial soup queen

Lisa Smith wrote:

>
> "Default User" > wrote in message
> ...
> > Lisa Smith wrote:
> >
> > > I live in Mid-Missouri
> >
> > [Consults the map]
> >
> > Ah, near Lake of the Ozarks I see. My Friend The Executive has a
> > condo near Tan-Tar-A.

> I actually live in Jefferson City, But DD and I owned a store at the
> Lake for almost 20 years. You should SEE some of the homes that
> people call summer homes!


Ah. The RFC map showed you somewhere outside Eldon. The Lake really
been growing, even in the few years I've been going there.



Brian

jmcquown wrote:
>
> biig wrote:
> > jmcquown wrote:
> >>
> >> Sharon, I do a 5-bean soup in the crock pot which calls for canned
> >> beans. I wouldn't bother with the sugar substitutes in what you
> >> have listed above - not sure why that's even there - but I'd
> >> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
> >> couple of cloves of minced garlic.
> (snip)
> > Thanks for the input. It should be a help. What attracted me to
> > this recipe is that I didn't have to soak beans overnight and could do
> > the preparation early in the day.> for seasonings before serving. I
> wouldn't have thought of putting
> > cloves in, so thank you for that suggestion. ....Sharon
>
> Not clove cloves, cloves of GARLIC!
>
> May I assume you are familiar with the quick-soak method for dried beans?
> Cover beans well with water, bring to a boil. Remove from heat and let sit
> for 1 hour, covered. Drain and rinse the beans and then use (as in your
> crock pot method) - they would cook up perfectly on low for 6-8 hours in the
> crock with the other ingredients and liquid. I'm still leery of adding that
> sweetener to the soup, though. Just doesn't sound right.
>
> Jill <--rfc's unofficial soup queen

Wow, my brain must have been sleeping when I read that...lol. Well,
I just came home from the store and couldn't find any canned white
beans, so bought a bag of ...ta da.... great northern beans. Now I
just have to figure out how many to soak to get the equivalent of 2
cans, (20 ounces). I guess it wouldn't matter if I did too many, since
I can just increase other ingredients to match. I'll try it on Monday.

Thanks again ........Sharon

biig wrote:
> jmcquown wrote:
>>
>> biig wrote:
>>> jmcquown wrote:
>>>>
>>>> Sharon, I do a 5-bean soup in the crock pot which calls for canned
>>>> beans. I wouldn't bother with the sugar substitutes in what you
>>>> have listed above - not sure why that's even there - but I'd
>>>> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
>>>> couple of cloves of minced garlic.
>> (snip)
>>> Thanks for the input. It should be a help. What attracted me to
>>> this recipe is that I didn't have to soak beans overnight and could
>>> do the preparation early in the day.> for seasonings before
>>> serving. I
>> wouldn't have thought of putting
>>> cloves in, so thank you for that suggestion. ....Sharon
>>
>> Not clove cloves, cloves of GARLIC!
>>
>> May I assume you are familiar with the quick-soak method for dried
>> beans? Cover beans well with water, bring to a boil. Remove from
>> heat and let sit for 1 hour, covered. Drain and rinse the beans and
>> then use (as in your crock pot method) - they would cook up
>> perfectly on low for 6-8 hours in the crock with the other
>> ingredients and liquid. I'm still leery of adding that sweetener to
>> the soup, though. Just doesn't sound right.
>>
>> Jill <--rfc's unofficial soup queen
>
> Wow, my brain must have been sleeping when I read that...lol.
> Well,
> I just came home from the store and couldn't find any canned white
> beans, so bought a bag of ...ta da.... great northern beans.

Honestly, where couldn't you find canned white beans?

Now I
> just have to figure out how many to soak to get the equivalent of 2
> cans, (20 ounces). I guess it wouldn't matter if I did too many,
> since
> I can just increase other ingredients to match. I'll try it on
> Monday.
>
> Thanks again ........Sharon

Given your recipe, I'd soak the entire 1 lb. package.

Jill

"Lisa Smith" > wrote in message
news:R6rPe.65897$084.39775@attbi_s22...
>
> "Charles Gifford" > wrote in message
> nk.net...
> >
> > "biig" > wrote in message
...
> > >
> > > Is anyone familiar with this brand of beans? I have a recipe
that
> > > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > > cans of regular pork and beans or if they are like kidney beans in a
> > > liquid. Thanks for any help.....Sharon
> >
> > Sharon, Great Northern Beans are a variety of bean not a brand. What you
> > need are canned (plain) Great Northern Beans of any brand. Substitutes
> that
> > would be suitable would be pea beans or navy beans. Sometimes you can
find
> > 'large white beans" which are essentially the same as Great Northern
Beans
> >
> > Charlie
> She could probably use canned cannelini (sp?) also.
>
> Lisa aka Pagemaster

Cannellini are white kidney beans. They would work, but are quite a bit
bigger than Great Northern. Taste good though. <smile>

Charlie

biig wrote on 26 Aug 2005 in rec.food.cooking

> What is dried espazote?
> Sharon
>

A mexican spice...I believe it is commonly called pig weed. It is a good
de-wormer agent as well as a flavourful herb. Grows most anywhere and
does.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

jmcquown wrote:
>
> biig wrote:
> > jmcquown wrote:
> >>
> >> biig wrote:
> >>> jmcquown wrote:
> >>>>
> >>>> Sharon, I do a 5-bean soup in the crock pot which calls for canned
> >>>> beans. I wouldn't bother with the sugar substitutes in what you
> >>>> have listed above - not sure why that's even there - but I'd
> >>>> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
> >>>> couple of cloves of minced garlic.
> >> (snip)
> >>> Thanks for the input. It should be a help. What attracted me to
> >>> this recipe is that I didn't have to soak beans overnight and could
> >>> do the preparation early in the day.> for seasonings before
> >>> serving. I
> >> wouldn't have thought of putting
> >>> cloves in, so thank you for that suggestion. ....Sharon
> >>
> >> Not clove cloves, cloves of GARLIC!
> >>
> >> May I assume you are familiar with the quick-soak method for dried
> >> beans? Cover beans well with water, bring to a boil. Remove from
> >> heat and let sit for 1 hour, covered. Drain and rinse the beans and
> >> then use (as in your crock pot method) - they would cook up
> >> perfectly on low for 6-8 hours in the crock with the other
> >> ingredients and liquid. I'm still leery of adding that sweetener to
> >> the soup, though. Just doesn't sound right.
> >>
> >> Jill <--rfc's unofficial soup queen
> >
> > Wow, my brain must have been sleeping when I read that...lol.
> > Well,
> > I just came home from the store and couldn't find any canned white
> > beans, so bought a bag of ...ta da.... great northern beans.
>
> Honestly, where couldn't you find canned white beans?
>
> Now I
> > just have to figure out how many to soak to get the equivalent of 2
> > cans, (20 ounces). I guess it wouldn't matter if I did too many,
> > since
> > I can just increase other ingredients to match. I'll try it on
> > Monday.
> >
> > Thanks again ........Sharon
>
> Given your recipe, I'd soak the entire 1 lb. package.
>
> Jill

I looked in our local No Frills store. No canned plain white beans
except a salad mix. They had and I bought a 2 lb. bag. Now I have to
decide to use them all in this recipe or just make a single batch to see
how it turns out. ...Sharon

"biig" > wrote in message ...
>
>
> jmcquown wrote:
>>
>> biig wrote:
>> > jmcquown wrote:
>> >>
>> >> biig wrote:
>> >>> jmcquown wrote:
>> >>>>
>> >>>> Sharon, I do a 5-bean soup in the crock pot which calls for canned
>> >>>> beans. I wouldn't bother with the sugar substitutes in what you
>> >>>> have listed above - not sure why that's even there - but I'd
>> >>>> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
>> >>>> couple of cloves of minced garlic.
>> >> (snip)
>> >>> Thanks for the input. It should be a help. What attracted me to
>> >>> this recipe is that I didn't have to soak beans overnight and could
>> >>> do the preparation early in the day.> for seasonings before
>> >>> serving. I
>> >> wouldn't have thought of putting
>> >>> cloves in, so thank you for that suggestion. ....Sharon
>> >>
>> >> Not clove cloves, cloves of GARLIC!
>> >>
>> >> May I assume you are familiar with the quick-soak method for dried
>> >> beans? Cover beans well with water, bring to a boil. Remove from
>> >> heat and let sit for 1 hour, covered. Drain and rinse the beans and
>> >> then use (as in your crock pot method) - they would cook up
>> >> perfectly on low for 6-8 hours in the crock with the other
>> >> ingredients and liquid. I'm still leery of adding that sweetener to
>> >> the soup, though. Just doesn't sound right.
>> >>
>> >> Jill <--rfc's unofficial soup queen
>> >
>> > Wow, my brain must have been sleeping when I read that...lol.
>> > Well,
>> > I just came home from the store and couldn't find any canned white
>> > beans, so bought a bag of ...ta da.... great northern beans.
>>
>> Honestly, where couldn't you find canned white beans?
>>
>> Now I
>> > just have to figure out how many to soak to get the equivalent of 2
>> > cans, (20 ounces). I guess it wouldn't matter if I did too many,
>> > since
>> > I can just increase other ingredients to match. I'll try it on
>> > Monday.
>> >
>> > Thanks again ........Sharon
>>
>> Given your recipe, I'd soak the entire 1 lb. package.
>>
>> Jill
>
> I looked in our local No Frills store. No canned plain white beans
> except a salad mix. They had and I bought a 2 lb. bag. Now I have to
> decide to use them all in this recipe or just make a single batch to see
> how it turns out. ...Sharon

I buy all canned beans (except Goya, I buy elsewhere) in Walmart. They
have loads of different kinds cheap! I've seen labels of cannelli (white
kidney beans), white beans, and navy beans and great-northern beans there;
as well as the others, red kidney, dark red kidney, and pinto. Probably
more. Where Walmart would be under 50cents for most of the beans, my other
local grocery would be 65 cents to $1.15 for cannelli.
Dee Dee

"biig" > wrote in message
...
>
>
> jmcquown wrote:
>>
>> biig wrote:
>> > jmcquown wrote:
>> >>
>> >> biig wrote:
>> >>> jmcquown wrote:
>> >>>>
>> >>>> Sharon, I do a 5-bean soup in the crock pot which calls for
>> >>>> canned
>> >>>> beans. I wouldn't bother with the sugar substitutes in what you
>> >>>> have listed above - not sure why that's even there - but I'd
>> >>>> definitely add some dried marjoram or oregano, say 1/2 tsp, and a
>> >>>> couple of cloves of minced garlic.
>> >> (snip)
>> >>> Thanks for the input. It should be a help. What attracted me
>> >>> to
>> >>> this recipe is that I didn't have to soak beans overnight and
>> >>> could
>> >>> do the preparation early in the day.> for seasonings before
>> >>> serving. I
>> >> wouldn't have thought of putting
>> >>> cloves in, so thank you for that suggestion. ....Sharon
>> >>
>> >> Not clove cloves, cloves of GARLIC!
>> >>
>> >> May I assume you are familiar with the quick-soak method for dried
>> >> beans? Cover beans well with water, bring to a boil. Remove from
>> >> heat and let sit for 1 hour, covered. Drain and rinse the beans
>> >> and
>> >> then use (as in your crock pot method) - they would cook up
>> >> perfectly on low for 6-8 hours in the crock with the other
>> >> ingredients and liquid. I'm still leery of adding that sweetener
>> >> to
>> >> the soup, though. Just doesn't sound right.
>> >>
>> >> Jill <--rfc's unofficial soup queen
>> >
>> > Wow, my brain must have been sleeping when I read that...lol.
>> > Well,
>> > I just came home from the store and couldn't find any canned white
>> > beans, so bought a bag of ...ta da.... great northern beans.
>>
>> Honestly, where couldn't you find canned white beans?
>>
>> Now I
>> > just have to figure out how many to soak to get the equivalent of 2
>> > cans, (20 ounces). I guess it wouldn't matter if I did too many,
>> > since
>> > I can just increase other ingredients to match. I'll try it on
>> > Monday.
>> >
>> > Thanks again ........Sharon
>>
>> Given your recipe, I'd soak the entire 1 lb. package.
>>
>> Jill
>
> I looked in our local No Frills store. No canned plain white beans
> except a salad mix. They had and I bought a 2 lb. bag. Now I have to
> decide to use them all in this recipe or just make a single batch to
> see
> how it turns out. ...Sharon

Cooked beans seem to freeze well. So you can cook the whole bag and
freeze the extra. I tried this as a result of needing a low salt diet,
and canned beans all have considerable salt. Works pretty well for both
white and kidney beans.

del