We have stored so many bags of different kinds of beans and I've never tried to cook any. I need some ideas PLEASE. I have a recipe for Boston Baked beans but brown sugar and mollasses are expensive. I hate anything with hots in it like Mexican food. There must be some diverse ways to cook them. Any ideas would be appreciated. I have beans coming out my ears. LOL PS My favorite are kidney beans but I like all kinds.
Cinbad
Introduce beans slowly to your family.
Use a small amount of cooked beans in soups and stews.
Add a small amount of beans in salads and cold/hot pasta dishes.
I found a recipy for pork and bean bread. Tasted like pumpkin bread. You use pureed 2 cups of beans in a pumpkin bread recipy.
Beans can be mixed into an omlett filling.
Beans can be added to corn bread mix, herb biscuit mixes whole or pureed.
Beans are a good source of protin and entertainment during those long winter nights when card games are just not doing it. Ha! Ha!
Use a small amount of cooked beans in soups and stews.
Add a small amount of beans in salads and cold/hot pasta dishes.
I found a recipy for pork and bean bread. Tasted like pumpkin bread. You use pureed 2 cups of beans in a pumpkin bread recipy.
Beans can be mixed into an omlett filling.
Beans can be added to corn bread mix, herb biscuit mixes whole or pureed.
Beans are a good source of protin and entertainment during those long winter nights when card games are just not doing it. Ha! Ha!
Thanks people but I'm looking for recipes on how to cook them. I have all these bags of beans and no idea what to do with them.
A simple but delicious soup recipe. I use fifteen beans, but you can use as many as you have. Serve along some fried chicken, plain, or over rice. Easy and filling!
15 bean soup
1/2 lb of mixed dried beans
1/2 large onion, chopped
2 garlic cloves, minced
2 whole tomatoes, chopped & crushed
1 1/2 stalks chopped celery with leaves included
1 ham bone, with meat still on it
1/2 tablespoon dried parsley
1/2 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1/2 teaspoon black pepper
salt to taste
1 tablespoon olive oil
1 chicken bouillon cubes
Wash beans then put in large pot and cover with water. Bring to boil, stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
Add garlic and sauté about 2 minutes more.
Add beans and cover with water (about 2 inches over top of beans).
Add tomatoes, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
Mix well. Bring to boil, stir and reduce heat.
Cover and simmer for 2 to 2 1/2 hours or until all the sizes of the beans are tender.
Keep watching it and stirring it every once in a while, because you may need to add more water.
You want it to keep a consistency a little thicker than a soup. Check for salt, season as needed.
15 bean soup
1/2 lb of mixed dried beans
1/2 large onion, chopped
2 garlic cloves, minced
2 whole tomatoes, chopped & crushed
1 1/2 stalks chopped celery with leaves included
1 ham bone, with meat still on it
1/2 tablespoon dried parsley
1/2 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1/2 teaspoon black pepper
salt to taste
1 tablespoon olive oil
1 chicken bouillon cubes
Wash beans then put in large pot and cover with water. Bring to boil, stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
Add garlic and sauté about 2 minutes more.
Add beans and cover with water (about 2 inches over top of beans).
Add tomatoes, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
Mix well. Bring to boil, stir and reduce heat.
Cover and simmer for 2 to 2 1/2 hours or until all the sizes of the beans are tender.
Keep watching it and stirring it every once in a while, because you may need to add more water.
You want it to keep a consistency a little thicker than a soup. Check for salt, season as needed.
Let them soak for a day or two to soften. Then drain in a colander and rinse them. Or to speed the process of softening them, put them in a pressure cooker or crock pot or boil them in plenty of water.
I recently got a bag that took 3-4 days of soaking and still crunchy in the center
PS: Say Hi to T and get back in touch, important
:
I recently got a bag that took 3-4 days of soaking and still crunchy in the center
PS: Say Hi to T and get back in touch, important
:
First, get a Presto 6 qt stainless pressure cooker, as this will greatly decrese the cooking time..I have been experimenting with mine, love it...you can quick soak the beans, basically boiling for 10-15 minutes, then transfer into pressure cooker with other ingredients and you'll have a complete, tasty meal in less than 20-30 minutes....
Geez, they still have baked bean suppahs up theyah justa 'bout ev'ry week - unless you ah down south in Portland. Seems like you should attend a few or twenty and then post the recipes heah.
Beans
I add a can of diced tomatoes – after beans are half cooked
Chicken broth
Bell Peppers, onion, celery, green onions, jalapeno
or
(Seasoning veggie mix) which has some of that in it
Chili powder
Other seasonings (salt, pepper, cayenne, garlic… whatever.
As a back up for diced tomatoes… I can also use a jar of salsa.
Most ingredients is better fresh… However, if the time comes and I can get fresh, I have my stock of salsa and diced tomatoes along with dehydrated onions and bell peppers and other spices.
If I have hamburger meat or sausage, I will add that.
We eat it as a meal itself over rice or even on the side without the meat.
It is a great SHTF meal
I add a can of diced tomatoes – after beans are half cooked
Chicken broth
Bell Peppers, onion, celery, green onions, jalapeno
or
(Seasoning veggie mix) which has some of that in it
Chili powder
Other seasonings (salt, pepper, cayenne, garlic… whatever.
As a back up for diced tomatoes… I can also use a jar of salsa.
Most ingredients is better fresh… However, if the time comes and I can get fresh, I have my stock of salsa and diced tomatoes along with dehydrated onions and bell peppers and other spices.
If I have hamburger meat or sausage, I will add that.
We eat it as a meal itself over rice or even on the side without the meat.
It is a great SHTF meal
Here's a recipe that gets made fairly often around here.
Gallo Pinto (Beans and Rice) Recipe
Ingredients:
3/4 cup chopped yellow bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, chopped
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained
2 cups water
1/4 teaspoon salt
3 bay leaves
1 cup uncooked long-grain parboiled rice
1 tablespoon vegetable oil
1 cup chopped sweet onion
3/4 cup chopped red bell pepper
Tangy Tamarind Sauce
Bottled Pickapeppa sauce
Method
Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
I usually have cooked beans and rice in the fridge to make this and other dishes.
Gallo Pinto (Beans and Rice) Recipe
Ingredients:
3/4 cup chopped yellow bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, chopped
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained
2 cups water
1/4 teaspoon salt
3 bay leaves
1 cup uncooked long-grain parboiled rice
1 tablespoon vegetable oil
1 cup chopped sweet onion
3/4 cup chopped red bell pepper
Tangy Tamarind Sauce
Bottled Pickapeppa sauce
Method
Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
I usually have cooked beans and rice in the fridge to make this and other dishes.
Soak, soak, soak,, rinse, soak soak soak.
Cook 'em with anything you have, ... they're all good.
Cook 'em with anything you have, ... they're all good.
Just a note about old beans; if they are too old to soften after lots of soaking and cooking, don't throw them out. If you have a good grinder just grind them into flour. They make great creamy soup bases, a substitute for shortening in cookies, etc. Do an Internet search for recipes with bean flour.
People may argue that if beans are that old and hard that they have no nutritional value. I don't believe that. Certainly if they are too hard to digest you won't get nutrients from them, so break them down into flour.
I also accidentally listed a new thread in the wrong category (us dang newbies!) that has recipes for beans and bean flour. CLICK HERE. I am a fan of beans, bean fudge is one of my all time favorite fudges in the world, and much more nutritious than regular fudge. I think that should be included in the link above.
I have collected beans from many people who were throwing them out because they were too old. I just grind them up!
People may argue that if beans are that old and hard that they have no nutritional value. I don't believe that. Certainly if they are too hard to digest you won't get nutrients from them, so break them down into flour.
I also accidentally listed a new thread in the wrong category (us dang newbies!) that has recipes for beans and bean flour. CLICK HERE. I am a fan of beans, bean fudge is one of my all time favorite fudges in the world, and much more nutritious than regular fudge. I think that should be included in the link above.
I have collected beans from many people who were throwing them out because they were too old. I just grind them up!
Cinbad, these are the easiest baked beans and very cheap to make:
Baked Beans, Dover Style
1 lb sm white beans, or navy beans
1 to 1 1/4 c white sugar
1/2 t salt
half a pkg of salt pork
pick through the beans to remove any damaged or discolored beans, rinse well. put them in a pan and add enough water to cover 1 inch above the beans. bring to boil and cook for 45 mins.
remove from heat, add the sugar and salt, stir to mix. I prefer less sweet beans so I only use 1 c sugar. Pour into a bean pot and add the salt pork, stuffing it down into the beans and leaving about 1/4 inch of it sticking up above the beans. add water to cover the beans and pork, then cover the whole thing and bake at 350 for an hour. Remove the lid bake another 6 to 8 hours, adding water as necessary to keep the beans covered. I usually check them more frequently at first because they soak up water quite a bit in the beginning of the long bake cycle. Gradually to add less and less water, but don't forget to check them. If I check after an hour and they don't need water yet, I might check back in half an hour to see how they're doing. The trick is to make sure they aren't too saucy or that your sauce ends up too thin, meaning too much water, or too thick and the beans burn.
Baked Beans, Dover Style
1 lb sm white beans, or navy beans
1 to 1 1/4 c white sugar
1/2 t salt
half a pkg of salt pork
pick through the beans to remove any damaged or discolored beans, rinse well. put them in a pan and add enough water to cover 1 inch above the beans. bring to boil and cook for 45 mins.
remove from heat, add the sugar and salt, stir to mix. I prefer less sweet beans so I only use 1 c sugar. Pour into a bean pot and add the salt pork, stuffing it down into the beans and leaving about 1/4 inch of it sticking up above the beans. add water to cover the beans and pork, then cover the whole thing and bake at 350 for an hour. Remove the lid bake another 6 to 8 hours, adding water as necessary to keep the beans covered. I usually check them more frequently at first because they soak up water quite a bit in the beginning of the long bake cycle. Gradually to add less and less water, but don't forget to check them. If I check after an hour and they don't need water yet, I might check back in half an hour to see how they're doing. The trick is to make sure they aren't too saucy or that your sauce ends up too thin, meaning too much water, or too thick and the beans burn.
I just wash them, soak them overnight, then put them in the crockpot for all day with water about two inches above the bean or peas. I salt them with 3 tablespoons, add a ham hock or ham bone, Eat. 6-8 hours depending on how long I'm gone.
Exactly! Country boy beans. I was reading my way through the thread waiting for someone to mention this recipe.
We usually eat it with corn bread. But it's also good ladled over a bed of rice.
I personally prefer smoked neck bones over ham hock.
If you don't eat meat add smoke flavoring just before serving. You can find it near the ketchup or BarBQ sauce at your favorite grocery store.
We usually eat it with corn bread. But it's also good ladled over a bed of rice.
I personally prefer smoked neck bones over ham hock.
If you don't eat meat add smoke flavoring just before serving. You can find it near the ketchup or BarBQ sauce at your favorite grocery store.
Our family loves kidney beans mixed with hamburger meat, tomato sauce, chili powder and a little salt and pepper then we serve it over slices of bread...sort of like sloppy joes. Really quick to make and super tasty!
Cinbad, I'm a little late to the party here, but here's some recipes that might help you. It calls for canned beans but you can easily substitute 2 cups of cooked, dry beans in place of it.
Beans and Rice – five ways
Basic recipe:
1 cup rice
1 can drained and rinsed beans, or 2 cups cooked dry beans
1 onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
Cook the rice according to directions. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Serve with rice.
Indian Beans and Rice
Substitute beans in basic recipe with chickpeas, then add the following to the basic recipe:
1 tbsp curry powder
½ tsp cinnamon
1 can diced tomatoes with green chiles
2 tbsp fresh ginger or 1 tbsp ground ginger
¼ cup fresh cilantro or 2 tbsp dried
Stir curry powder and cinnamon into the chickpea and onion mixture. Fry for a minute, then add ginger and tomatoes and their juices. Cook on medium until tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste. Serve with warm fry bread.
Asian Beans and Rice
Substitute beans in basic recipe with black beans, then add the following to the basic recipe:
2 medium carrots, cut into thin strips
2 tbsp ginger
2 tbsp soy sauce
½ cup rehydrated chopped green pepper
½ tsp Chinese five spice
Fry the carrots, green pepper and ginger with the bean and onion mixture for a few minutes until carrots are cooked but still crunchy. Stir in the soy sauce and remove from heat. Mix the Chinese five spice with the rice, salt and pepper to taste.
Caribbean Beans and Rice
Substitute beans in basic recipe with red kidney beans, then add the following to the basic recipe:
½ cup tomato sauce
1 tsp thyme
½ cup rehydrated chopped green bell pepper
2 tbsp hot sauce or chipotle sauce
2 tsp oregano
Stir the thyme and green pepper into the bean and onion mixture and fry for a few minutes. Add the tomato sauce and hot sauce. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add oregano into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.
Mediterranean Beans and Rice
Substitute beans in basic recipe with great northern beans, then add the following to the basic recipe:
½ cup rehydrated chopped celery
1 small can sliced black olives
2 tbsp lemon juice
1/3 cup fresh parsley or 2 Tbsp dried parsley
2 tsp dry dill weed
Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice; add salt and pepper to taste. Serve with fresh Italian bread, or foccacia.
Mexican Beans and Rice
Substitute beans in basic recipe with pinto beans, then add the following to the basic recipe:
2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilies, drained
2 tbsp lime juice
¼ cup fresh cilantro or 2 tbsp dried
Stir the cumin and chili powder into the bean and onion mixture and fry for a few minutes. Add the can of tomatoes and lime juice. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add cilantro into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.
Beans and Rice – five ways
Basic recipe:
1 cup rice
1 can drained and rinsed beans, or 2 cups cooked dry beans
1 onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
Cook the rice according to directions. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Serve with rice.
Indian Beans and Rice
Substitute beans in basic recipe with chickpeas, then add the following to the basic recipe:
1 tbsp curry powder
½ tsp cinnamon
1 can diced tomatoes with green chiles
2 tbsp fresh ginger or 1 tbsp ground ginger
¼ cup fresh cilantro or 2 tbsp dried
Stir curry powder and cinnamon into the chickpea and onion mixture. Fry for a minute, then add ginger and tomatoes and their juices. Cook on medium until tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste. Serve with warm fry bread.
Asian Beans and Rice
Substitute beans in basic recipe with black beans, then add the following to the basic recipe:
2 medium carrots, cut into thin strips
2 tbsp ginger
2 tbsp soy sauce
½ cup rehydrated chopped green pepper
½ tsp Chinese five spice
Fry the carrots, green pepper and ginger with the bean and onion mixture for a few minutes until carrots are cooked but still crunchy. Stir in the soy sauce and remove from heat. Mix the Chinese five spice with the rice, salt and pepper to taste.
Caribbean Beans and Rice
Substitute beans in basic recipe with red kidney beans, then add the following to the basic recipe:
½ cup tomato sauce
1 tsp thyme
½ cup rehydrated chopped green bell pepper
2 tbsp hot sauce or chipotle sauce
2 tsp oregano
Stir the thyme and green pepper into the bean and onion mixture and fry for a few minutes. Add the tomato sauce and hot sauce. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add oregano into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.
Mediterranean Beans and Rice
Substitute beans in basic recipe with great northern beans, then add the following to the basic recipe:
½ cup rehydrated chopped celery
1 small can sliced black olives
2 tbsp lemon juice
1/3 cup fresh parsley or 2 Tbsp dried parsley
2 tsp dry dill weed
Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice; add salt and pepper to taste. Serve with fresh Italian bread, or foccacia.
Mexican Beans and Rice
Substitute beans in basic recipe with pinto beans, then add the following to the basic recipe:
2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilies, drained
2 tbsp lime juice
¼ cup fresh cilantro or 2 tbsp dried
Stir the cumin and chili powder into the bean and onion mixture and fry for a few minutes. Add the can of tomatoes and lime juice. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add cilantro into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.
Vegetarian Meatloaf
I'm not sure were I got the recipe from
1½ hours | 10 min prep SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce (can try BBQ Sauce or Salsa)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Remove from heat
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
Spoon into loaf pan that has been generously sprayed with Pam or well greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
I'm not sure were I got the recipe from
1½ hours | 10 min prep SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce (can try BBQ Sauce or Salsa)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Remove from heat
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
Spoon into loaf pan that has been generously sprayed with Pam or well greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Not a recipe but important info.
Something which a lot of people don't know about soaking beans is that if you have hard (alkaline) water, your beans will take much longer to soften. Depending on how hard your water is, they may never soften. If you keep getting hard beans even after a 12 soak, suspect your water.
I have a faucet connected purifier and they still came out hard so I don't know if Berkey water would work. Gonna have to try it.
I found this out after wasting a dozen #'s of beans which would always come out hard even after 36 hr. soaks. I just couldn't eat them. I was using canned chicken broth for cooking them but not soaking.
I now use spring water in the gallon jug to soak and cook and have soft, wonderful beans after only three to five hour soaks.
Something which a lot of people don't know about soaking beans is that if you have hard (alkaline) water, your beans will take much longer to soften. Depending on how hard your water is, they may never soften. If you keep getting hard beans even after a 12 soak, suspect your water.
I have a faucet connected purifier and they still came out hard so I don't know if Berkey water would work. Gonna have to try it.
I found this out after wasting a dozen #'s of beans which would always come out hard even after 36 hr. soaks. I just couldn't eat them. I was using canned chicken broth for cooking them but not soaking.
I now use spring water in the gallon jug to soak and cook and have soft, wonderful beans after only three to five hour soaks.
Try making Hummus.
Any kind of cooked bean but I especially like black bean and chickpeas. Add tahini, dried onion flakes and fresh chopped parsley to taste. Good right out of the blender, better if you let it sit in the fridge overnight so the flavors can marry.
Spread on celery sticks, tortilla chips, crackers ... anything savory and crunchy ... but I have been known to just use a finger ...
Best meal ever ...
Any kind of cooked bean but I especially like black bean and chickpeas. Add tahini, dried onion flakes and fresh chopped parsley to taste. Good right out of the blender, better if you let it sit in the fridge overnight so the flavors can marry.
Spread on celery sticks, tortilla chips, crackers ... anything savory and crunchy ... but I have been known to just use a finger ...
Best meal ever ...
Lone Star Molassess Beans
These beans are great.
Soak pintos overnight then boil them for a 1 1/2.
In your dutch oven saute one pound of chopped up Hickory Smoked Bacon and one sweet onion, and Garlic to taste. After saute is done add pintos, about a half of cup of brown sugar, a bit of bbq sauce I add about a 1/8 cup. Molassess about 1/8 of a cup. And salt and pepper to taste, cook until hot or simmering. I also check them when there about done to see if I need to add more of something. They taste like baked beans.
These beans are great.
Soak pintos overnight then boil them for a 1 1/2.
In your dutch oven saute one pound of chopped up Hickory Smoked Bacon and one sweet onion, and Garlic to taste. After saute is done add pintos, about a half of cup of brown sugar, a bit of bbq sauce I add about a 1/8 cup. Molassess about 1/8 of a cup. And salt and pepper to taste, cook until hot or simmering. I also check them when there about done to see if I need to add more of something. They taste like baked beans.
I like the Campbell's quick chile. Brown ground beef in skillet. Add one can of condensed tomato soup, one can of beans of your choice. Season to taste. You can add fresh tomato it you want, orrrrr, use canned baked beans if you have a mind to.
My mom made wonderful bean soup from great northern or small white navy beans. I've made this recipe many times, and we always eat it with cornbread:
Combine 1 1/4 cup rinsed (uncooked) beans and about 6 cups water in a large pot, bring to a boil and simmer a couple of minutes. Turn off heat. Cover and let stand an hour. Add two smoked ham hocks to pot and bring all to a boil. Reduce heat. Cover and simmer one hour or until beans are soft. Add some sliced carrots, onion, and celery. Season with thyme, salt, and pepper. Simmer 30 minutes more until veggies are done. Serves 4.
Combine 1 1/4 cup rinsed (uncooked) beans and about 6 cups water in a large pot, bring to a boil and simmer a couple of minutes. Turn off heat. Cover and let stand an hour. Add two smoked ham hocks to pot and bring all to a boil. Reduce heat. Cover and simmer one hour or until beans are soft. Add some sliced carrots, onion, and celery. Season with thyme, salt, and pepper. Simmer 30 minutes more until veggies are done. Serves 4.
I'm all for easy cooking and simple cooking, being a mother of 6 children. So must taste good, or ill get list complates from the kiddies and hubby, haha.
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"Angery Beans"
Ingredients
- 1 can/cup of beans
- 1 onion
- 2 or 3 rashers of bacon
- 1 nob of vegemite (you can leave it out, if you wanna)
How to do it
Dice bacon and onion, then lightly brown. Open can of beans and tip into saucepan with the bacon and onions, and heat. When warm add a dollop of Vegemite and stir well.
When hot serve on thick toast with plently of butter, always a winner!
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Suprise Soap
I call it suprise soap due to, it changes a little every time, it all depends on what you have to put into it.
Ingredients:
- Beef Stock
- Any veggies and meats you have available at the time.
- Soap Beans.
- salt and pepper
How to do it
chop up all your veggies and meats into cubes, put into pot. Add enough beef stock to cover veggies and meat, add salt and pepper. Cook for a couple of hours. You done, and tastes great!
________________________________________________________________________________________
"Angery Beans"
Ingredients
- 1 can/cup of beans
- 1 onion
- 2 or 3 rashers of bacon
- 1 nob of vegemite (you can leave it out, if you wanna)
How to do it
Dice bacon and onion, then lightly brown. Open can of beans and tip into saucepan with the bacon and onions, and heat. When warm add a dollop of Vegemite and stir well.
When hot serve on thick toast with plently of butter, always a winner!
________________________________________________________________________________________
Suprise Soap
I call it suprise soap due to, it changes a little every time, it all depends on what you have to put into it.
Ingredients:
- Beef Stock
- Any veggies and meats you have available at the time.
- Soap Beans.
- salt and pepper
How to do it
chop up all your veggies and meats into cubes, put into pot. Add enough beef stock to cover veggies and meat, add salt and pepper. Cook for a couple of hours. You done, and tastes great!
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