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

Well, Shel, I won't knock it until I've tried it....Sharon