biig wrote:
>
> 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


The problem isn't the lack of seasoning, it's that you are starting with
canned beans and then cooking them for 8 hours. Rinsing the beans
before-hand is a ridiculous extra step that will diminish the soup quite
a bit.

If you make your recipe but use *dried* beans that you soaked overnight,
it might actually be good, and it wouldn't really be any more work.

Bob