zxcvbob wrote:
>
> 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
This recipe is for quick to prepare meals, low in fat,sodium etc.
We're diabetic and have cholesterol issues too. The ham called for is
lean and low sodium. I think the amount of celery called for, will
season the dish to our taste. We aren't used to lots of
salt......Sharon