I've posted this a million times before, but that's 'cause it's good!
It's my version of Campbell's Bean with Bacon. For that particular
flavor, you need liquid smoke. It'd be fine without it, I imagine.

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Beans/Legumes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer, uncovered, for 1 1/2 to 2 hours,
or until beans are tender. Add liquid smoke to taste.

Damsel in dis Dress wrote:
> I've posted this a million times before, but that's 'cause it's good!
> It's my version of Campbell's Bean with Bacon. For that particular
> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>
> * Exported from MasterCook *
>
> Bean with Bacon Soup
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Beans/Legumes Soups
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound dried navy beans -- (2 cups)
> 1/4 pound bacon slices
> 1 medium onion -- finely diced
> 2 medium carrots -- finely diced
> 1/2 teaspoon dried thyme
> 2 medium bay leaves
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> 8 cups water
> 1/4 teaspoon liquid smoke flavoring -- optional
>
> Sort and wash beans, and soak overnight in a large soup pot in 6 cups
> lukewarm water. Remove to a colander, drain thoroughly and rinse.
>
> Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
> pot until crisp. Remove from pan and set aside. Saute onion in bacon
> drippings until translucent.
>
> In the soup pot, combine all ingredients except liquid smoke. Heat to
> boiling, then lower heat and simmer, uncovered, for 1 1/2 to 2 hours,
> or until beans are tender. Add liquid smoke to taste.

Question for the pressure cooker experts -- How would you convert this
recipe?

...fred

Damsel in dis Dress wrote:
> I've posted this a million times before, but that's 'cause it's good!
> It's my version of Campbell's Bean with Bacon. For that particular
> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>
> * Exported from MasterCook *
>
> Bean with Bacon Soup
>
This is timely! I have beans! I have bacon. I guess I could get some
liquid smoke Thanks!

Jill

jay wrote:
> On 22 Oct 2006 14:39:33 -0700, kuvasz guy wrote:
>
>
> Where is says "in the soup pot".. change it to read "in the *pressure pot*"
> and adjust time.. 15 to 20 minutes. MUSH is now served! LOL

ok, you can leave now... next contestant?

...fred

On Sun, 22 Oct 2006 16:54:51 -0500, "jmcquown"
> wrote:

>Damsel in dis Dress wrote:
>> I've posted this a million times before, but that's 'cause it's good!
>> It's my version of Campbell's Bean with Bacon. For that particular
>> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>>
>> * Exported from MasterCook *
>>
>> Bean with Bacon Soup
>>
>This is timely! I have beans! I have bacon. I guess I could get some
>liquid smoke Thanks!

It's yummy, yummy, yummy! At least I think so. I hope you enjoy it.

Damsel in dis Dress wrote:

> I've posted this a million times before, but that's 'cause it's good!
> It's my version of Campbell's Bean with Bacon. For that particular
> flavor, you need liquid smoke. It'd be fine without it, I imagine.

An idea about having smoke flavor without using liquid smoke: thursday I
dined at a local restaurant and one of the courses was rice with cheese and
diced apple, and it was wonderfully enriched by smoked taste. It came from a
small amount of speck which had been toasted in a skillet to increase it's
"smokedness". With toasted I mean it had been almost burnt, removed from
fire just a minute before being overcooked. The smoked flavor was very
perceptible in spite of the minimal quantity of speck.
--
Vilco
Think pink, drink rose'

On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:

>Damsel in dis Dress wrote:
>
>> I've posted this a million times before, but that's 'cause it's good!
>> It's my version of Campbell's Bean with Bacon. For that particular
>> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>
>An idea about having smoke flavor without using liquid smoke: thursday I
>dined at a local restaurant and one of the courses was rice with cheese and
>diced apple, and it was wonderfully enriched by smoked taste. It came from a
>small amount of speck which had been toasted in a skillet to increase it's
>"smokedness". With toasted I mean it had been almost burnt, removed from
>fire just a minute before being overcooked. The smoked flavor was very
>perceptible in spite of the minimal quantity of speck.

What's speck, please?

One time on Usenet, Damsel in dis Dress > said:
> On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:
>
> >Damsel in dis Dress wrote:
> >
> >> I've posted this a million times before, but that's 'cause it's good!
> >> It's my version of Campbell's Bean with Bacon. For that particular
> >> flavor, you need liquid smoke. It'd be fine without it, I imagine.
> >
> >An idea about having smoke flavor without using liquid smoke: thursday I
> >dined at a local restaurant and one of the courses was rice with cheese and
> >diced apple, and it was wonderfully enriched by smoked taste. It came from a
> >small amount of speck which had been toasted in a skillet to increase it's
> >"smokedness". With toasted I mean it had been almost burnt, removed from
> >fire just a minute before being overcooked. The smoked flavor was very
> >perceptible in spite of the minimal quantity of speck.
>
> What's speck, please?

http://en.wikipedia.org/wiki/Speck

:-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

l, not -l said...

> Another approach for small quantities of smoky flavor at home is a
> stovetop smoker
> (http://www.cameronssmoker.com/Stovetop%20Smoker.aspx).


I had one of those for a time. It did a fine job with the exception of it
not being airtight. You really need great ventilation. It came with a few
tubs of various woods in sawdust form. Actual wood chips worked better,
imho.

I tossed it after it sat in a cabinet, neglected for a couple years.

Andy

"kuvasz guy" > wrote in message
oups.com...
>
> Damsel in dis Dress wrote:
>> I've posted this a million times before, but that's 'cause it's good!
>> It's my version of Campbell's Bean with Bacon. For that particular
>> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>>
>> * Exported from MasterCook *
>>
>> Bean with Bacon Soup
<snip>

> Question for the pressure cooker experts -- How would you convert this
> recipe?

I'd quick-soak the beans (I NEVER remember to soak them over night). Do
everything as stated in the recipe in your PC. On 10 pounds pressure, cook
for 10 minutes. Let pressure release naturally - IOW, don't quick-release.
They should be done perfectly. I have a recipe I love that uses black-eyed
peas, and they are always just right when I do it this way.

Hope this helps, Fred.

TammyM

TammyM wrote:

>
> Hope this helps, Fred.
>
> TammyM

Thank you, Tammy; I appreciate the help...

...fred

On Mon, 23 Oct 2006 16:02:02 GMT, unge (Little
Malice) wrote:

>One time on Usenet, Damsel in dis Dress > said:
>> On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:
>>
>> >An idea about having smoke flavor without using liquid smoke: thursday I
>> >dined at a local restaurant and one of the courses was rice with cheese and
>> >diced apple, and it was wonderfully enriched by smoked taste. It came from a
>> >small amount of speck which had been toasted in a skillet to increase it's
>> >"smokedness". With toasted I mean it had been almost burnt, removed from
>> >fire just a minute before being overcooked. The smoked flavor was very
>> >perceptible in spite of the minimal quantity of speck.
>>
>> What's speck, please?
>
>http://en.wikipedia.org/wiki/Speck

Ah, gotcha. I usually add ham shank or hock to this and other bean
soups. The liquid smoke is what gives it that Campbell's flavor. LOL!

One time on Usenet, Damsel in dis Dress > said:
> On Mon, 23 Oct 2006 16:02:02 GMT, unge (Little
> Malice) wrote:
> >One time on Usenet, Damsel in dis Dress > said:
> >> On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:

> >> >An idea about having smoke flavor without using liquid smoke: thursday I
> >> >dined at a local restaurant and one of the courses was rice with cheese
> and
> >> >diced apple, and it was wonderfully enriched by smoked taste. It came from
> a
> >> >small amount of speck which had been toasted in a skillet to increase it's
> >> >"smokedness". With toasted I mean it had been almost burnt, removed from
> >> >fire just a minute before being overcooked. The smoked flavor was very
> >> >perceptible in spite of the minimal quantity of speck.

> >> What's speck, please?

> >http://en.wikipedia.org/wiki/Speck

> Ah, gotcha. I usually add ham shank or hock to this and other bean
> soups. The liquid smoke is what gives it that Campbell's flavor. LOL!

Heh! My Mom used to use Liquid Smoke, but I've never bought it. I
don't know why not. As for the speck, I only knew about it because
someone started a thread looking for a speck substitute a day or so
ago. I wouldn't want anyone to get the idea that I knew what I was
talking about... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On Mon, 23 Oct 2006 19:59:21 GMT, unge (Little
Malice) wrote:

>Heh! My Mom used to use Liquid Smoke, but I've never bought it. I
>don't know why not. As for the speck, I only knew about it because
>someone started a thread looking for a speck substitute a day or so
>ago. I wouldn't want anyone to get the idea that I knew what I was
>talking about... ;-)

Or course not! ROFL!