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REC: Bean with Bacon Soup (with liquid smoke)
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. |
REC: Bean with Bacon Soup (with liquid smoke)
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 |
Bean with Bacon Soup (with liquid smoke)
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 |
REC: Bean with Bacon Soup (with liquid smoke)
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 |
Bean with Bacon Soup (with liquid smoke)
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. |
Bean with Bacon Soup (with liquid smoke)
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' |
Bean with Bacon Soup (with liquid smoke)
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? |
Bean with Bacon Soup (with liquid smoke)
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 ~ |
Bean with Bacon Soup (with liquid smoke)
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 |
REC: Bean with Bacon Soup (with liquid smoke)
"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 |
REC: Bean with Bacon Soup (with liquid smoke)
TammyM wrote: > > Hope this helps, Fred. > > TammyM Thank you, Tammy; I appreciate the help... ...fred |
Bean with Bacon Soup (with liquid smoke)
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! |
Bean with Bacon Soup (with liquid smoke)
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