I was craving some so I made a version of this...I used chicken stock
instead of water and added celery, a leek and 2 pinches of crushed red
pepper to Damsel's excellent recipe. That's as close as I can come to
following a recipe. The beans I had previously cooked in chicken stock
and some ground chipotle powder (to add a smokey tone) and used some of
in the bean, cabbage and keilbasa soup I posted earlier.

Damsel has a good grasp of making soup and her recipe by itself is
excellent but I gotta finger poke and play with whatever I make, so I
hope she (where-ever she is forgives me this transgression).

I also plan on purreeing the soup with a stick blender till smooth then
adding the bacon chunks and a extra grated carrot for texture & colour.

@@@@@ Now You're Cooking! Export Format

Damsel's Bean With Bacon Soup

Soups/Chowders/Stews, tested

1 lb 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
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water. Drain
thoroughly.

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

In a large saucepan or dutch oven, combine all ingredients except liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2 hours,
or until beans are tender. Add liquid smoke to taste.


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Mar 25, 1:01�pm, hahabogus > wrote:
> I was craving some so I made a version of this...I used chicken stock
> instead of water and added celery, a leek and 2 pinches of crushed red
> pepper. That's as close as I can come to
> following a recipe. The beans I had previously cooked in chicken stock
> and some ground chipotle powder (to add a smokey tone) �and used some of
> in the bean, cabbage and keilbasa soup I posted earlier.
>
> I also plan on purreeing the soup with a stick blender till smooth then
> adding the bacon chunks and a extra grated carrot for texture & colour.
>
> @@@@@ Now You're Cooking! Export Format
>
> Damsel's Bean With Bacon Soup
>
> Soups/Chowders/Stews, tested
>
> 1 lb 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
> � few drops �liquid smoke flavoring


Not enough water... that's like cooking pasta in a skimpy volume of
water... that's a major reason why many folks have a problem with
cooking dry beans until tender, not enough liquid. I would increase
the water (I don't recommend cooking dry beans in stock) to 12 cups
for cooking a full pound of beans, it will certainly reduce some as it
cooks and you can continue to reduce the brew to your liking, but dry
beans need all the liquid they can get initially, for as the liquid
becomes more and more starchy the beans absorb/osmose less and less
(beans do not osmose stock well). Make sure to remove those bay
leaves prior to pureeing. Anyways I really hate pureed soups,
especially bean soup... I gotta see what I'm eating, someone elses
soup is always a crap shoot anyways but at least if I can see the
individual ingredients it's better than pure mystery soup.

For bean soup I like to cook the beans in plain water until almost
tender, then add the other ingredients (diced veggies take little time
to become tender, I don't want mush) and add stock to make up for
reduction... don't salt beans until just before service... and there
is more than enough salt in that 1/4 pound bacon, you may want to
rethink that 1/2 tsp salt.... you can always add salt, you can't take
it out... you might want to drain away some of that bacon fat too.
That 1/4 pound of bacon is a lot, I don't think that soup will need
any faux smoke. Thyme is okay, but I'd add at least an equal quantity
of marjoram too, probably double both, a 1/4 tsp is very little for
that quantity of bean soup. I'd quadruple the black pepper, and add a
good 1/2 tsp white pepper too. I'd also add some parsley, and some
fresh minced as a garnish. You forgot to add a couple three cloves
garlic.

"kilikini" > wrote in news:47e94b16$0$17366
:

> but you're right Sheldon, you've got to add garlic!
>

Actually I'm going garlic free for a while...seems I eat so much of the
stuff I have trouble tasting it in or on foods.

I've made this before and was quite happy with it...but don't remember how
I changed it last time. So garlic might have been involved then. I'm doing
this in a crockpot...the broth should be ready to be purreed when I get
home around midnight from work. Then I'll add the bacon chunks and extra
carrot, simmer it maybe 1/2 hour more to cook the carrots and prep it from
the freezer.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Tue, 25 Mar 2008 17:01:20 GMT, hahabogus > wrote:

>I was craving some so I made a version of this..

Didn't you just 5 gallons of cabbage soup???? What do you do with all
the food you make? Seriously!!!

Lou

On Mar 25, 2:23*pm, Lou Decruss > wrote:
> On Tue, 25 Mar 2008 17:01:20 GMT, hahabogus > wrote:
> >I was craving some so I made a version of this..
>
> Didn't you just 5 gallons of cabbage soup???? *What do you do with all
> the food you make? *Seriously!!!


Lol...

This past few daze I've been on a cooking "jag"...

Sunday early I made a Thai - style pork and curry veg thing in the
crockpot. That mostly all went into the freezer...

Sunday later I made a crockpot of vegetable stock. I also fixed up a
big mess 'o whole wheat dough for Five - Minute bread...this despite
the fact that I have several loaves already in the freezer.

Last night I decided to make some vegetable soup outta some of the veg
stock and the many vegetables I had lurking in the fridge. Most all
of that went into the freezer...

I still have five heads 'o cabbage I got last week, when I got home
tonight I made coleslaw outta two of them (note: one head of shredded
cabbage is a LOT)...

I had a big 12 lb. ham in the fridge, as several of my planned Easter
Sunday guests could not make it. We are planning a delayed Easter
dinner in two weeks time...I thought, "Oh, I'll freeze the ham", 'cept
there is NO ROOM in the freezer...

So now I have that ham cooking away, and I have a TON of food on my
hands. I guess my friends will eat well this week...

I can't wait 'til warm weather cook - out season begins, I'll be able
to unload ALL THE FOOD I make...


;-p


--
Best
Greg

On Tue, 25 Mar 2008 18:46:01 -0700 (PDT), Gregory Morrow
> wrote:

snippage
>
>
>Lol...
>
>This past few daze I've been on a cooking "jag"...
>
>Sunday early I made a Thai - style pork and curry veg thing in the
>crockpot. That mostly all went into the freezer...
>
>Sunday later I made a crockpot of vegetable stock. I also fixed up a
>big mess 'o whole wheat dough for Five - Minute bread...this despite
>the fact that I have several loaves already in the freezer.
>
>Last night I decided to make some vegetable soup outta some of the veg
>stock and the many vegetables I had lurking in the fridge. Most all
>of that went into the freezer...
>
>I still have five heads 'o cabbage I got last week, when I got home
>tonight I made coleslaw outta two of them (note: one head of shredded
>cabbage is a LOT)...
>
>I had a big 12 lb. ham in the fridge, as several of my planned Easter
>Sunday guests could not make it. We are planning a delayed Easter
>dinner in two weeks time...I thought, "Oh, I'll freeze the ham", 'cept
>there is NO ROOM in the freezer...
>
>So now I have that ham cooking away, and I have a TON of food on my
>hands. I guess my friends will eat well this week...
>
>I can't wait 'til warm weather cook - out season begins, I'll be able
>to unload ALL THE FOOD I make...
>
>
>;-p

Sounds like you did a lot of good cooking and had fun doing it.
I'm so happy when I have a day to do nothing but cook, I'm jealous.

koko
---
http://www.kokoscorner.typepad.com
updated 3/22
"There is no love more sincere than the love of food"
George Bernard Shaw

wrote:

> On Tue, 25 Mar 2008 18:46:01 -0700 (PDT), Gregory Morrow
>
> > wrote:
>
> snippage
>
>
>
>
>
>
>
> >Lol...
>
> >This past few daze I've been on a cooking "jag"...
>
> >Sunday early I made a Thai - style pork and curry veg thing in the
> >crockpot. *That mostly all went into the freezer...
>
> >Sunday later I made a crockpot of vegetable stock. *I also fixed up a
> >big mess 'o whole wheat dough for Five - Minute bread...this despite
> >the fact that I have several loaves already in the freezer.
>
> >Last night I decided to make some vegetable soup outta some of the veg
> >stock and the many vegetables I had lurking in the fridge. *Most all
> >of that went into the freezer...
>
> >I still have five heads 'o cabbage I got last week, when I got home
> >tonight I made coleslaw outta two of them (note: *one head of shredded
> >cabbage is a LOT)...
>
> >I had a big 12 lb. ham in the fridge, as several of my planned Easter
> >Sunday guests could not make it. *We are planning a delayed Easter
> >dinner in two weeks time...I thought, "Oh, I'll freeze the ham", 'cept
> >there is NO ROOM in the freezer...
>
> >So now I have that ham cooking away, and I have a TON of food on my
> >hands. *I guess my friends will eat well this week...
>
> >I can't wait 'til warm weather cook - out season begins, I'll be able
> >to unload ALL THE FOOD I make...
>
> >;-p
>
> Sounds like you did a lot of good cooking and had fun doing it.
> I'm so happy when I have a day to do nothing but cook, I'm jealous.
>


I am looking forward to our first cookouts, they are usually in
April. The gang gets together at our corner bar, which has several
nice big grills, etc...

Just hope the snow melts SOON here in Chicawgo, I guess we're due for
another snow event again this weekend, lol...

OH, I meant to thank you for the Peanut Chili dip recipe, I'll be
making that, should be a big hit...


--
Best
Greg