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.
>
> DH asked for some bean soup and this one fits with my schedule. I
> just didn't know what kind of beans it called for, not being familiar
> with the Great Northern brand. I'll pick up some this week with the
> groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
> healthy recipes in this one. We're diabetic and also watch our fat
> intake.

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. Actually it's a sorry ass recipe, contains no spices, no
herbs, no stock, and I've no idea what the sweetener is for.... I don't
do slow cooking but it seems to me eight hours is an awfully long time
to cook already fully cooked beans, I mean last I looked they just need
to be heated. I can tell right away I wouldn't bother with that
recipe, I wouldn't call it any kind of soup but it's definitely a total
waste of ingredients, time, and energy... it's okay if you have a
hungry insinkerator.

Sheldon