"blake murphy" > wrote in message
...
> On Sat, 27 Sep 2008 12:00:07 -0700 (PDT), John Kane wrote:
>
>> On Sep 27, 12:59 pm, blake murphy > wrote:
>>> On Fri, 26 Sep 2008 13:57:14 -0500, Becca wrote:
>>>> Ken wrote:
>>>>> What's your favorite tried-and-true bean soup recipe? I'm a fiber
>>>>> addict
>>>>> and enjoy beans. Even as we type I have a crockpot full of 15-bean
>>>>> soup
>>>>> mix cooking.
>>>
>>>>> TIA
>>>
>>>>> Ken
>>>> This is one of my favorite bean recipes, and you can serve this over
>>>> rice.
>>>
>>>> Frijoles
>>>
>>>> 1 1/2 lb pinto beans uncooked
>>>> 1 galon cold water for soaking beans
>>>> 3/4 lb bacon slices chopped 1" squares
>>>> 1/2 cup finely-chopped fresh garlic
>>>> 1 tbsp finely-chopped fresh garlic
>>>> 4 tbsp finely-chopped cilantro
>>>> 1/8 cup finely-chopped cilantro
>>>> 1 cup chopped white onions
>>>> 1 tbsp cumin
>>>> 1 tbsp chili powder
>>>> 1/2 gallon cold water for cooking beans
>>>> 1 1/2 tbsp salt
>>>> 2 cup chopped Roma tomatoes
>>>
>>>> Soak beans in 1 gallon cold water for 8 hours or overnight. Drain when
>>>> ready to cook.
>>>
>>>> In a 2-gallon heavy pot, cook the bacon pieces until well done. Do not
>>>> under cook the bacon. Add 1/2 cup chopped garlic, 3 tablespoon
>>>> cilantro,
>>>> and chopped onions to hot bacon. Cook until onions are transparent.
>>>
>>>> When onions are ready, add beans, cumin, and chili powder. Stir and add
>>>> 1/2 gallon cold water. Turn heat to medium-low. Add salt and stir. Cook
>>>> beans slowly until fork tender (approximately 1 hour). Stir
>>>> occasionally
>>>> to avoid burning the beans.
>>>
>>>> Add tomatoes, remaining garlic and cilantro, then serve. I like mine
>>>> with a twist of lime juice.
>>>
>>> a half a cup sounds like a **** of a lot of garlic.
>>
>> But it sounds good. People are often too cautious with garlic
>>
>
> but usually large amounts of garlic are roasted in some way. maybe this
> is
> good; it just sounded like a lot of garlic.
>

Taking another look it does look like a typo. Otherwise, why are there two
entries for garlic?

On Sun, 28 Sep 2008 15:41:27 GMT, blake murphy
> wrote:


>>> a half a cup sounds like a **** of a lot of garlic.
>>
>> But it sounds good. People are often too cautious with garlic
>>
>
>but usually large amounts of garlic are roasted in some way. maybe this is
>good; it just sounded like a lot of garlic.
>
>your pal,
>blake

It's really not that much Blake. I make them pretty much the same
way. I don't do much measuring but I'm sure I use about the same
amount of garlic. I like mushy beans so I cook them longer than most
people here seem to. I don't notice the garlic, but I'd notice if it
wasn't there. Nothing overwhelming at all.

Lou

In article >,
blake murphy > wrote:

> On Sat, 27 Sep 2008 10:19:41 -0700, Lin wrote:
>
> > Dimitri wrote:
> >
> >> Normally I only soak or pre-soak beans if I am making baked beans or
> >> something like that. For Bean soup I seldom soak the beans it doesn't
> >> seem to be necessary. Certainly not soaking the beans involves a longer
> >> simmer time. However the long simmer time I think help create a thicker
> >> texture to the soup/broth..
> >
> > My mom never did a pre-soak on beans. Just the long simmer. I don't do a
> > pre-soak on the smaller beans, but I do a quick boiling water soak with
> > pintos. The initial rinse after that seems to get rid of some of the
> > "dirtiness" that can occur in the taste and gives me a chance to
> > eliminate any of the bad beans that might have slipped through the
> > initial sorting.
> >
> > --Lin
>
> i don't know why people object to the pre-soak. you do have to plan one
> day ahead, but there's no more work involved, and actual cooking time is
> reduced by an hour or more.
>
> your pal,
> blake

Pre-soaking also makes beans more tender imho.
I sometimes pre-soak for up to 3 days. I'm just VERY careful about
changing the water and rinsing once or twice per day! Otherwise they
spoil.

Dad prefers his beans sprouted. <g> Don't ask me why...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Omelet wrote:
> In article >,
> blake murphy > wrote:
>
>
>>On Sat, 27 Sep 2008 10:19:41 -0700, Lin wrote:
>>
>>
>>>Dimitri wrote:
>>>
>>>
>>>>Normally I only soak or pre-soak beans if I am making baked beans or
>>>>something like that. For Bean soup I seldom soak the beans it doesn't
>>>>seem to be necessary. Certainly not soaking the beans involves a longer
>>>>simmer time. However the long simmer time I think help create a thicker
>>>>texture to the soup/broth..
>>>
>>>My mom never did a pre-soak on beans. Just the long simmer. I don't do a
>>>pre-soak on the smaller beans, but I do a quick boiling water soak with
>>>pintos. The initial rinse after that seems to get rid of some of the
>>>"dirtiness" that can occur in the taste and gives me a chance to
>>>eliminate any of the bad beans that might have slipped through the
>>>initial sorting.
>>>
>>>--Lin
>>
>>i don't know why people object to the pre-soak. you do have to plan one
>>day ahead, but there's no more work involved, and actual cooking time is
>>reduced by an hour or more.
>>
>>your pal,
>>blake
>
>
> Pre-soaking also makes beans more tender imho.
> I sometimes pre-soak for up to 3 days. I'm just VERY careful about
> changing the water and rinsing once or twice per day! Otherwise they
> spoil.
>
> Dad prefers his beans sprouted. <g> Don't ask me why...

I don't pre-soak at all, i find the un-soaked beans to be less
productive of flatulence, but i also skim off the foam that occurs at
the beginning of cooking with un-soaked beans. Only after the initial
cooking and skimming of the beans (the first 20 minutes or so) do i
begin to add seasonings and other ingredients.

I was once told, i don't know if its true or not, that soaking beans for
24 hours or more can cause them to start to ferment and thus produce
more intestinal gas when eaten.
--
JL

blake murphy wrote:

> i don't know why people object to the pre-soak. you do have to plan one
> day ahead, but there's no more work involved, and actual cooking time is
> reduced by an hour or more.

Actually, the quick soak method is to put enough water to cover the
beans by a couple of inches, bring the water to a boil for 10-15 minutes
and let them sit for an hour. Then rinse and re-add water and get those
babies simmering! No need for a day of pre-planning.

Perfect beans every time!

Does anyone like adding things like baking soda, Sprite, or Beano to
de-gas them? I don't bother with such things now -- but I have tried the
baking soda and Sprite before. I didn't notice much difference in the
taste after a long simmer, and I'm not one of those people bothered by
gas, but those I served it to said they noticed a difference in their,
uh, emissions.

--Lin

cybercat blew:

> "blake murphy" > wrote in message
> ...
> > On Sat, 27 Sep 2008 17:10:02 -0500, Becca wrote:
> >
> >> blake murphy wrote:
> >>> On Fri, 26 Sep 2008 13:57:14 -0500, Becca wrote:
> >>>
> >>>
> >>>> 1/2 cup finely-chopped fresh garlic
> >>>>
> >>>
> >>> a half a cup sounds like a **** of a lot of garlic.
> >>>
> >>> your pal,
> >>> blake
> >>>
> >> Feel free to use less garlic. I generally cook a 2-lb bag of beans and
> >> they do not taste too garlicky to me, but I do not measure the
> >> ingredients precisely. These are my favorite beans.
> >>
> >> Becca
> >
> > well, if you like the result, that's what counts. i thought it was
maybe
> > a
> > typo.
> >
>
> That really IS a **** of a lot of garlic. I might try it!


Lotsa garlic makes ya fart*, cyberflatus...



*====>>> the new, less pretentious, more cybercat - like Greg Morrow


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

cybercat wrote:
> "blake murphy" > wrote in message
> ...
>
>> On Sat, 27 Sep 2008 17:10:02 -0500, Becca wrote:
>>
>>
>>> blake murphy wrote:
>>>
>>>> On Fri, 26 Sep 2008 13:57:14 -0500, Becca wrote:
>>>>
>>>>
>>>>
>>>>> 1/2 cup finely-chopped fresh garlic
>>>>>
>>>>>
>>>> a half a cup sounds like a **** of a lot of garlic.
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>>
>>> Feel free to use less garlic. I generally cook a 2-lb bag of beans and
>>> they do not taste too garlicky to me, but I do not measure the
>>> ingredients precisely. These are my favorite beans.
>>>
>>> Becca
>>>
>> well, if you like the result, that's what counts. i thought it was maybe
>> a
>> typo.
>>
>>
>
> That really IS a **** of a lot of garlic. I might try it!
>
>
>


That would be the perfect recipe for your pink beans. :-)

Becca

Lin wrote:
> blake murphy wrote:
>
>> i don't know why people object to the pre-soak. you do have to plan one
>> day ahead, but there's no more work involved, and actual cooking time is
>> reduced by an hour or more.
>
> Actually, the quick soak method is to put enough water to cover the
> beans by a couple of inches, bring the water to a boil for 10-15
> minutes and let them sit for an hour. Then rinse and re-add water and
> get those babies simmering! No need for a day of pre-planning.
>
> Perfect beans every time!
>
> Does anyone like adding things like baking soda, Sprite, or Beano to
> de-gas them? I don't bother with such things now -- but I have tried
> the baking soda and Sprite before. I didn't notice much difference in
> the taste after a long simmer, and I'm not one of those people
> bothered by gas, but those I served it to said they noticed a
> difference in their, uh, emissions.
>
> --Lin

Hey, I never have gas. I'm a lady, dammit.

Becca

On Sun 28 Sep 2008 01:45:56p, Becca told us...

> Lin wrote:
>> blake murphy wrote:
>>
>>> i don't know why people object to the pre-soak. you do have to plan
one
>>> day ahead, but there's no more work involved, and actual cooking time
is
>>> reduced by an hour or more.
>>
>> Actually, the quick soak method is to put enough water to cover the
>> beans by a couple of inches, bring the water to a boil for 10-15
>> minutes and let them sit for an hour. Then rinse and re-add water and
>> get those babies simmering! No need for a day of pre-planning.
>>
>> Perfect beans every time!
>>
>> Does anyone like adding things like baking soda, Sprite, or Beano to
>> de-gas them? I don't bother with such things now -- but I have tried
>> the baking soda and Sprite before. I didn't notice much difference in
>> the taste after a long simmer, and I'm not one of those people
>> bothered by gas, but those I served it to said they noticed a
>> difference in their, uh, emissions.
>>
>> --Lin
>
> Hey, I never have gas. I'm a lady, dammit.
>
> Becca
>

Vapeurs?

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 10hrs 12mins
*******************************************
Put the cat out? I didn't know it was
burning!
*******************************************

Wayne Boatwright wrote:

> Sometimes logic eludes us. Happens to me often enough. :-)
>

Now *that* makes sense!