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.
>>
>> 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
>


It looks *edible* to me, but that's about it. (I wouldn't particularly
want to eat it.) I wonder if the original recipe called for soaked
dried GN beans (drained and rinsed) and it got written down wrong
somewhere along the way. I can't think of any reason to drain and rinse
canned beans before putting them in soup -- the juice is the best part.


If "biig" buys a 1 pound bag of dried beans, it will usually have a soup
recipe on the label. Something like this: soak the beans, drain, and
cover with fresh water. (Small white beans are especially good for
soup.) Add a bay leaf, a ham hock or some diced ham, and chopped onion,
celery, and carrot. If you used a diced ham instead of ham hock, maybe
add a can of chicken broth. Cook for several hours until the beans are
soft. Season with salt and lots of pepper. The soup will be a lot
thicker the next day and may need to be thinned with some water or broth.

Bob