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Julie Bove[_2_]

"Janet Bostwick" > wrote in message
...
> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC),
> (Steve Pope) wrote:
>
>>Julie Bove > wrote:
>>
>>>"Janet Bostwick" > wrote in message
>>
>>>> sure. use a different base or none at all. or use an additional meat
>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>>> how much chicken is in chicken base.
>>>> Janet US
>>
>>>Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>>sure how old it is or the form it takes. I have never used it. That
>>>might
>>>work. I will for sure be making this next week!
>>
>>Vegetable stock made from scratch is best, however "Imagine" brand
>>vegetable broth is acceptable. Some off-the-shelf vegetable
>>broths are not very good at all, and/or incredibly high sodium,
>>so be cautious.
>>
>>Steve
> This recipe is using a paste base because the beans already have
> enough liquid. I suppose you could start out using a liquid instead
> of water, but there is the school of thought that says that adding
> salt at the beginning of cooking beans toughens them and they never
> get tender.
> Janet US

I don't think this stuff is a liquid. I think it is a concentrate or at
least a powder. There is salt in the bacon and also tomato can toughen the
beans. So I hope it works! I used to always throw everything in together
but I do remember once cooking the beans for a full 8 hours and they just
would not get soft. That was many years ago though.