My mom used to make bean soup and cornbread once in a while when I was a
kid. It was always Navy bean soup. I liked it except that she put ham in
it. I don't like ham and would have to pick out the chunks to eat it. I
know some people think that adding a pork product to bean soup makes it
taste better. I'm not one of them. Unless it is bean with bacon soup. I
don't mind the bacon in there but you don't usually get big chunks of it.
And I think adding too much fatty pork can sometimes make the soup too salty
and greasy.

Black bean would be my next favorite soup. There is a restaurant where I
get it. It's very spicy and is a vegan soup. When I make it at home it is
vegan except that I am the only one who likes it so I haven't made it in a
long while. I tried the black bean at Panera bread and it was pretty lame.
If I get it again I will have to add some heat to it.

My daughter likes some soup imported from Italy. I like it too but it is
very expensive, IMO at $5.99 for a jar with two small servings in it. It's
called Beans Soup. It appears to have white kidney beans in it and some
sort of tomato product. I would like to be able to find these beans in the
dry form so I could make a big pot of it for cheap. I'm sure she would eat
it every day. Must look next time we go to Whole Foods. I did find the
small white beans. Those are what I use for baked beans. But I'm sure they
will make a good soup too.

it might be cannoli, sp beans you are looking for. I never met a bean soup
i didn't like. I just made two pounds of navy beans, i put in about 12
ounces of ham diced for the whole pot, plus a half a large onion, two med
sized carrots, basil, oregano and parsley flakes, thats it, dh had about
half the pot the first day and i froze the rest, he really enjoyed it, too
much onion for me though,

Lee
"Julie Bove" > wrote in message
...
> My mom used to make bean soup and cornbread once in a while when I was a
> kid. It was always Navy bean soup. I liked it except that she put ham in
> it. I don't like ham and would have to pick out the chunks to eat it. I
> know some people think that adding a pork product to bean soup makes it
> taste better. I'm not one of them. Unless it is bean with bacon soup. I
> don't mind the bacon in there but you don't usually get big chunks of it.
> And I think adding too much fatty pork can sometimes make the soup too
> salty and greasy.
>
> Black bean would be my next favorite soup. There is a restaurant where I
> get it. It's very spicy and is a vegan soup. When I make it at home it
> is vegan except that I am the only one who likes it so I haven't made it
> in a long while. I tried the black bean at Panera bread and it was pretty
> lame. If I get it again I will have to add some heat to it.
>
> My daughter likes some soup imported from Italy. I like it too but it is
> very expensive, IMO at $5.99 for a jar with two small servings in it.
> It's called Beans Soup. It appears to have white kidney beans in it and
> some sort of tomato product. I would like to be able to find these beans
> in the dry form so I could make a big pot of it for cheap. I'm sure she
> would eat it every day. Must look next time we go to Whole Foods. I did
> find the small white beans. Those are what I use for baked beans. But
> I'm sure they will make a good soup too.
>

On May 3, 5:51*am, "Julie Bove" > wrote:
> My mom used to make bean soup and cornbread once in a while when I was a
> kid. *It was always Navy bean soup. *I liked it except that she put ham in
> it. *I don't like ham and would have to pick out the chunks to eat it. *I
> know some people think that adding a pork product to bean soup makes it
> taste better. *I'm not one of them. *Unless it is bean with bacon soup. *I
> don't mind the bacon in there but you don't usually get big chunks of it.
> And I think adding too much fatty pork can sometimes make the soup too salty
> and greasy.
>
> Black bean would be my next favorite soup. *There is a restaurant where I
> get it. *It's very spicy and is a vegan soup. *When I make it at home it is
> vegan except that I am the only one who likes it so I haven't made it in a
> long while. *I tried the black bean at Panera bread and it was pretty lame.
> If I get it again I will have to add some heat to it.
>
> My daughter likes some soup imported from Italy. *I like it too but it is
> very expensive, IMO at $5.99 for a jar with two small servings in it. *It's
> called Beans Soup. *It appears to have white kidney beans in it and some
> sort of tomato product. *I would like to be able to find these beans in the
> dry form so I could make a big pot of it for cheap. *I'm sure she would eat
> it every day. *Must look next time we go to Whole Foods. *I did find the
> small white beans. *Those are what I use for baked beans. *But I'm sure they
> will make a good soup too.

You can throw in a smoked turkey drumstick instead of ham. I leave
the drumstick whole, and when the soup is finished, I throw it out.
I don't eat the turkey meat. I just doesn't appeal to me, although it
gives the soup a nice flavour.

"Storrmmee" <> wrote> it might be cannoli, sp beans you are looking for. I
never met a bean soup
> i didn't like. I just made two pounds of navy beans, i put in about 12
> ounces of ham diced for the whole pot, plus a half a large onion, two med
> sized carrots, basil, oregano and parsley flakes, thats it, dh had about
> half the pot the first day and i froze the rest, he really enjoyed it, too
> much onion for me though,
>
> Lee
I need to know more about onions. Sometimes they are very mild. Sometimes
they are so powerful they'll set your eyebrows on fire just in the slicing.
Polly

On Thu, 3 May 2012 07:52:36 -0500, "Polly Esther"
> wrote:
....
>I need to know more about onions. Sometimes they are very mild. Sometimes
>they are so powerful they'll set your eyebrows on fire just in the slicing.
>Polly

Only way I've found of preventing slicing onions from making my eyes
water, etc. is to have a fan blowing the fumes away from my face. My
kitchen has a big ceiling fan and I turn it on high speed blowing down
while I'm slicing onions and nary shed a tear!

John Kuthe...

On May 3, 2:51*am, "Julie Bove" > wrote:

>
> Black bean would be my next favorite soup. *There is a restaurant where I
> get it. *It's very spicy and is a vegan soup. *When I make it at home it is
> vegan except that I am the only one who likes it so I haven't made it in a
> long while. *I tried the black bean at Panera bread and it was pretty lame.
> If I get it again I will have to add some heat to it.


Here is the black bean soup I served. You can make it with chicken
stock or vegetable stock if you want it vegan.
It was very popular.

http://hizzoners.com/recipes/soups/1...lack-bean-soup

Polly Esther wrote:

> I need to know more about onions. Sometimes they are very mild. Sometimes
> they are so powerful they'll set your eyebrows on fire just in the slicing.

The produce section is definitely not newbie-friendly.

On May 3, 6:56*am, John Kuthe > wrote:
> On Thu, 3 May 2012 07:52:36 -0500, "Polly > wrote:
>
> ...
>
> >I need to know more about onions. *Sometimes they are very mild. Sometimes
> >they are so powerful they'll set your eyebrows on fire just in the slicing.
> >Polly
>
> Only way I've found of preventing slicing onions from making my eyes
> water, etc. is to have a fan blowing the fumes away from my face. My
> kitchen has a big ceiling fan and I turn it on high speed blowing down
> while I'm slicing onions and nary shed a tear!
>
> John Kuthe...

I put the onion in the freezer for about 30 minutes.

On May 3, 5:52*am, "Polly Esther" > wrote:
>
> I need to know more about onions. *Sometimes they are very mild. Sometimes
> they are so powerful they'll set your eyebrows on fire just in the slicing.
> Polly

Polly, I found that putting onions in the refrigerator makes a big
difference. If they are cold when you chop them they don't release
those noxious fumes.

My favorite bean soups, in this order, are pinto bean, black bean and
navy bean.

Becca

On May 3, 1:37*pm, ImStillMags > wrote:
> On May 3, 5:52*am, "Polly Esther" > wrote:
>
>
>
> > I need to know more about onions. *Sometimes they are very mild. Sometimes
> > they are so powerful they'll set your eyebrows on fire just in the slicing.
> > Polly
>
> Polly, I found that putting onions in the refrigerator makes a big
> difference. *If they are cold when you chop them they don't release
> those noxious fumes.

i enjoy the teary eyes that i get from slicing/chopping onions it
just hurts so much
oh well nothing i can do

On May 3, 10:50*am, A Moose in Love >
wrote:
> On May 3, 1:37*pm, ImStillMags > wrote:
>
> > On May 3, 5:52*am, "Polly Esther" > wrote:
>
> > > I need to know more about onions. *Sometimes they are very mild. Sometimes
> > > they are so powerful they'll set your eyebrows on fire just in the slicing.
> > > Polly
>
> > Polly, I found that putting onions in the refrigerator makes a big
> > difference. *If they are cold when you chop them they don't release
> > those noxious fumes.
>
> i enjoy the teary eyes that i get from slicing/chopping onions *it
> just hurts so much
> oh well *nothing i can do

so you're just a big old cry baby!

Ema Nymton wrote:
>
>My favorite bean soups, in this order, are pinto bean, black bean and
>navy bean.

One of my favorites is dark red kidney bean... this reminds me of
school cafeteria lunch, very easy:
http://www.recipetips.com/recipe-car...pasta-soup.asp

On 5/3/2012 10:25 AM, ImStillMags wrote:

> Here is the black bean soup I served. You can make it with chicken
> stock or vegetable stock if you want it vegan.
> It was very popular.
>
> http://hizzoners.com/recipes/soups/1...lack-bean-soup

That looks great! Thanks. Maybe I can make some before it gets
too hot around here.

I can eat myself sick on white bean and escarole soup.

nancy

In article >, "Polly Esther" > wrote:

>I. Sometimes
>they are so powerful they'll set your eyebrows on fire just in the slicing.

A few pulses in the food processor seems to chop them appropriately fine, and
the fact that the pieces aren't the same shape as when minced by hand doesn't
seem to affect the taste.

Cuisinarts Don't Cry.

Art

No, no. I didn't mean the chopping tears; I mean the powerful taste of some
onions. Maybe it's just a local produce thing but the one I used yesterday
was so loud I only used a teaspoon of it and it nearly overpowered the
recipe underway. Polly

A Moose in Love wrote:
>
> On May 3, 5:51 am, "Julie Bove" > wrote:
> > My mom used to make bean soup and cornbread once in a while when I was a
> > kid. It was always Navy bean soup. I liked it except that she put ham in
> > it. I don't like ham and would have to pick out the chunks to eat it. I
> > know some people think that adding a pork product to bean soup makes it
> > taste better. I'm not one of them. Unless it is bean with bacon soup. I
> > don't mind the bacon in there but you don't usually get big chunks of it.
> > And I think adding too much fatty pork can sometimes make the soup too salty
> > and greasy.
> >
> > Black bean would be my next favorite soup. There is a restaurant where I
> > get it. It's very spicy and is a vegan soup. When I make it at home it is
> > vegan except that I am the only one who likes it so I haven't made it in a
> > long while. I tried the black bean at Panera bread and it was pretty lame.
> > If I get it again I will have to add some heat to it.
> >
> > My daughter likes some soup imported from Italy. I like it too but it is
> > very expensive, IMO at $5.99 for a jar with two small servings in it. It's
> > called Beans Soup. It appears to have white kidney beans in it and some
> > sort of tomato product. I would like to be able to find these beans in the
> > dry form so I could make a big pot of it for cheap. I'm sure she would eat
> > it every day. Must look next time we go to Whole Foods. I did find the
> > small white beans. Those are what I use for baked beans. But I'm sure they
> > will make a good soup too.
>
> You can throw in a smoked turkey drumstick instead of ham. I leave
> the drumstick whole, and when the soup is finished, I throw it out.
> I don't eat the turkey meat. I just doesn't appeal to me, although it
> gives the soup a nice flavour.

I do the same. Use the turkey drumstick for flavor but then filter it all
out when you are done.


Gary

John Kuthe wrote:
>
> On Thu, 3 May 2012 07:52:36 -0500, "Polly Esther"
> > wrote:
> ...
> >I need to know more about onions. Sometimes they are very mild. Sometimes
> >they are so powerful they'll set your eyebrows on fire just in the slicing.
> >Polly
>
> Only way I've found of preventing slicing onions from making my eyes
> water, etc. is to have a fan blowing the fumes away from my face. My
> kitchen has a big ceiling fan and I turn it on high speed blowing down
> while I'm slicing onions and nary shed a tear!
>
> John Kuthe...

I usually just blow on the onions when cutting them. Even a teary eye
doesn't bother me that much.

Gary

Polly Esther wrote:
>
> No, no. I didn't mean the chopping tears; I mean the powerful taste of some
> onions. Maybe it's just a local produce thing but the one I used yesterday
> was so loud I only used a teaspoon of it and it nearly overpowered the
> recipe underway. Polly

I love onions so I normally use much more that a recipe will call for. If
you don't like powerful onion taste, try Vadalia onions. Very mild. IMO,
red onions and yellow are the stronger tasting ones.

Gary

"Storrmmee" > wrote in message
...
> it might be cannoli, sp beans you are looking for. I never met a bean
> soup i didn't like. I just made two pounds of navy beans, i put in about
> 12 ounces of ham diced for the whole pot, plus a half a large onion, two
> med sized carrots, basil, oregano and parsley flakes, thats it, dh had
> about half the pot the first day and i froze the rest, he really enjoyed
> it, too much onion for me though,

Never too much onion for me! Heh,.

A Moose in Love wrote:
> On May 3, 5:51 am, "Julie Bove" > wrote:
>> My mom used to make bean soup and cornbread once in a while when I
>> was a kid. It was always Navy bean soup. I liked it except that she
>> put ham in it. I don't like ham and would have to pick out the
>> chunks to eat it. I know some people think that adding a pork
>> product to bean soup makes it taste better. I'm not one of them.
>> Unless it is bean with bacon soup. I don't mind the bacon in there
>> but you don't usually get big chunks of it. And I think adding too
>> much fatty pork can sometimes make the soup too salty and greasy.
>>
>> Black bean would be my next favorite soup. There is a restaurant
>> where I get it. It's very spicy and is a vegan soup. When I make it
>> at home it is vegan except that I am the only one who likes it so I
>> haven't made it in a long while. I tried the black bean at Panera
>> bread and it was pretty lame. If I get it again I will have to add
>> some heat to it.
>>
>> My daughter likes some soup imported from Italy. I like it too but
>> it is very expensive, IMO at $5.99 for a jar with two small servings
>> in it. It's called Beans Soup. It appears to have white kidney beans
>> in it and some sort of tomato product. I would like to be able to
>> find these beans in the dry form so I could make a big pot of it for
>> cheap. I'm sure she would eat it every day. Must look next time we
>> go to Whole Foods. I did find the small white beans. Those are what
>> I use for baked beans. But I'm sure they will make a good soup too.
>
> You can throw in a smoked turkey drumstick instead of ham. I leave
> the drumstick whole, and when the soup is finished, I throw it out.
> I don't eat the turkey meat. I just doesn't appeal to me, although it
> gives the soup a nice flavour.

That wouldn't work for me. I don't like turkey much but I have an extreme
dislike for smoked foods.

Gary wrote:
> Polly Esther wrote:
>>
>> No, no. I didn't mean the chopping tears; I mean the powerful taste
>> of some onions. Maybe it's just a local produce thing but the one I
>> used yesterday was so loud I only used a teaspoon of it and it
>> nearly overpowered the recipe underway. Polly
>
> I love onions so I normally use much more that a recipe will call
> for. If you don't like powerful onion taste, try Vadalia onions.
> Very mild. IMO, red onions and yellow are the stronger tasting ones.

I tend to put more in too.

ImStillMags wrote:
> On May 3, 2:51 am, "Julie Bove" > wrote:
>
>>
>> Black bean would be my next favorite soup. There is a restaurant
>> where I get it. It's very spicy and is a vegan soup. When I make it
>> at home it is vegan except that I am the only one who likes it so I
>> haven't made it in a long while. I tried the black bean at Panera
>> bread and it was pretty lame. If I get it again I will have to add
>> some heat to it.
>
>
> Here is the black bean soup I served. You can make it with chicken
> stock or vegetable stock if you want it vegan.
> It was very popular.
>
> http://hizzoners.com/recipes/soups/1...lack-bean-soup

Thanks!

Ema Nymton wrote:
> My favorite bean soups, in this order, are pinto bean, black bean and
> navy bean.
>
> Becca

Thanks!

Brooklyn1 wrote:
> Ema Nymton wrote:
>>
>> My favorite bean soups, in this order, are pinto bean, black bean and
>> navy bean.
>
> One of my favorites is dark red kidney bean... this reminds me of
> school cafeteria lunch, very easy:
> http://www.recipetips.com/recipe-car...pasta-soup.asp

Ooooh yum!

Julie Bove wrote:

> My mom used to make bean soup and cornbread once in a while when I was a
> kid. It was always Navy bean soup. I liked it except that she put ham in
> it. I don't like ham and would have to pick out the chunks to eat it.


I make beans now and then and think the taste of pork or bacon
is great in there but can be too extreme at times. I want to say
though that only once did I try to make garbonzo beans from scatch,
and after 4 hours they were still hard as rocks. I tossed them out.
Maybe they were old, I have no idea.

Anyway, I love hummous which is made with garbonzos but have
never liked garbonzos in salads or other things. I was turned off by
it till one day I was with some friends down in St Augustine (a bit of
a touristy spot), and they wanted to eat, but all I wanted was soup.
I can't remember the name of the place, but I loved that soup. It had
small bits of sausage in it, very thin, like pepperoni or something -
and most importantly the beans were very soft. I asked if they were
canned and they said they were made fresh. I should have asked them
for the recipe. It was a nice thick soup and I admit now my love for
it could have been influenced by the fact that I was not expecting
anything great due past unpleasant garbonzo experiences - (the reason
I love the blindfold test concept) - but I am not sure, I only know
for a restaurant soup I really enjoyed the stuff even without a full
list of what went into it, and have enough fond memories of the
experience to put it on my list of alltime great bean soups.

TJ

"Tommy Joe" > wrote in message
...
> Julie Bove wrote:
>
>> My mom used to make bean soup and cornbread once in a while when I was a
>> kid. It was always Navy bean soup. I liked it except that she put ham
>> in
>> it. I don't like ham and would have to pick out the chunks to eat it.
>
>
> I make beans now and then and think the taste of pork or bacon
> is great in there but can be too extreme at times. I want to say
> though that only once did I try to make garbonzo beans from scatch,
> and after 4 hours they were still hard as rocks. I tossed them out.
> Maybe they were old, I have no idea.
>
> Anyway, I love hummous which is made with garbonzos but have
> never liked garbonzos in salads or other things. I was turned off by
> it till one day I was with some friends down in St Augustine (a bit of
> a touristy spot), and they wanted to eat, but all I wanted was soup.
> I can't remember the name of the place, but I loved that soup. It had
> small bits of sausage in it, very thin, like pepperoni or something -
> and most importantly the beans were very soft. I asked if they were
> canned and they said they were made fresh. I should have asked them
> for the recipe. It was a nice thick soup and I admit now my love for
> it could have been influenced by the fact that I was not expecting
> anything great due past unpleasant garbonzo experiences - (the reason
> I love the blindfold test concept) - but I am not sure, I only know
> for a restaurant soup I really enjoyed the stuff even without a full
> list of what went into it, and have enough fond memories of the
> experience to put it on my list of alltime great bean soups.

I love hummus but garbanzo beans on salad just don't have a lot of flavor to
me. I would never turn them down. Would just prefer kidney beans.

I bought fresh garbanzos once. I tried to eat them raw. I didn't like them
at all.

Now sprouted garbanzos? I could eat them like popcorn!

first figure out what you like in the taste, the dh likes the strong large
ones as raw on a burger or grilled on a burger, I prefer the sweeter ones
like walla walla or vadialia, and how i found out what they were called was
as i ate them i asked at a resto or home what kind, then i also tried some,
there as many kinds of onions as there are potatoes, Lee
"Polly Esther" > wrote in message
...
>
> "Storrmmee" <> wrote> it might be cannoli, sp beans you are looking for.
> I never met a bean soup
>> i didn't like. I just made two pounds of navy beans, i put in about 12
>> ounces of ham diced for the whole pot, plus a half a large onion, two
>> med sized carrots, basil, oregano and parsley flakes, thats it, dh had
>> about half the pot the first day and i froze the rest, he really enjoyed
>> it, too much onion for me though,
>>
>> Lee
> I need to know more about onions. Sometimes they are very mild. Sometimes
> they are so powerful they'll set your eyebrows on fire just in the
> slicing. Polly

it isn't too much on the taste, but of late they have started bothering my
digestion, i am pretty sad about it too as i love them, Lees
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> it might be cannoli, sp beans you are looking for. I never met a bean
>> soup i didn't like. I just made two pounds of navy beans, i put in about
>> 12 ounces of ham diced for the whole pot, plus a half a large onion, two
>> med sized carrots, basil, oregano and parsley flakes, thats it, dh had
>> about half the pot the first day and i froze the rest, he really enjoyed
>> it, too much onion for me though,
>
> Never too much onion for me! Heh,.
>

My favorite is with smoked ribs & chunks from a slab of a well
smoke-cured bacon, always red kidney beans, all cooked with
caramelized onion and sliced carrot.

At the end add a tomato sauce, a bay leaf, and a roux with obligatory
garlic and paprika in it, no exceptions. The roux always made with
animal fat, preferably beef kidney suet. Simmer for another 15
minutes, and that's it !

My favorite is Cuban Black Bean Soup. Add sauteed onions and green pepper to cooked black beans with cumin oregano and chicken buillon and simmer for 1 hour. Thicken with corn starch if necessary. Cook brown or white rice, add cider vinegar and diced onion and olive oil, stir and let sit while soup is cooking. Dish up soup, add rice to the top and serve with corn chips.

On May 4, 2:22*am, "Julie Bove" > wrote:
=
> I love hummus but garbanzo beans on salad just don't have a lot of flavor to
> me. * I would never turn them down. *Would just prefer kidney beans.
>
> I bought fresh garbanzos once. *I tried to eat them raw. *I didn't like them
> at all.
>
> Now sprouted garbanzos? *I could eat them like popcorn!


I love beans, but it's funny, if they're hard I not only don't like
them, I detest them. I have never liked cold bean salads or garbonzo
beans in salads. I like my beans about to fall apart with a very
thick broth. I only tried making garbonzos fresh one time and I had
that awful experience. It's a bean, no way it should be like a rock
after 4 hours. I think they were old or something. So I had this
feeling for some time that maybe garbonzos were different from other
beans, tougher or something, and that they could not be cooked down as
I like them - but my experience in that restaurant in St Augustine was
a refreshing eye opener. They were very soft and swimming a nice
yellow broth with rice and bits of sausage and other little veggies in
there. I use canned garbonzos for hummous, when I make it. But
usually I just get the whole foods brand, not a bad commercial hummus
at all. Sometimes I'll get the $5 container. It used to have just an
ingredient list of just beans, tahini, garlic, lemon, and salt. Now
they've added olive oil and cumin and maybe on other thing and the
stuff is more watery but still not bad. So last time, what I did was
buy that $5 container of hummous along with a can of garbonzos which
I rinsed multiple times and then put in a pot and heated them to
soften them up further before putting them on a plate and mashing them
with a fork and adding them to the whole foods hummous which made the
mix much more the way I like it.

TJ

Tommy Joe wrote:
>"Julie Bove" wrote:
>
>> I love hummus but garbanzo beans on salad just don't have a lot of flavor to
>> me. * I would never turn them down. *Would just prefer kidney beans.
>>
>> I bought fresh garbanzos once. *I tried to eat them raw. *I didn't like them
>> at all.
>>
>> Now sprouted garbanzos? *I could eat them like popcorn!
>
> I love beans, but it's funny, if they're hard I not only don't like
>them, I detest them. I have never liked cold bean salads or garbonzo
>beans in salads. I like my beans about to fall apart with a very
>thick broth. I only tried making garbonzos fresh one time and I had
>that awful experience.

I bet you'll love these... be careful, they're highly adictive:
http://low-cholesterol.food.com/reci...ickpeas-331939

On May 4, 2:22*am, "Julie Bove" > wrote:

> I love hummus but garbanzo beans on salad just don't have a lot of flavor to
> me. * I would never turn them down. *Would just prefer kidney beans.
>
> I bought fresh garbanzos once. *I tried to eat them raw. *I didn't like them
> at all.
>
> Now sprouted garbanzos? *I could eat them like popcorn!



I think I like bean broth more than beans. I do like beans
though, no doubt - but they have to be soft and about ready to fall
apart. I can't stand beans in a cold salad. I think I'm going to go
back to calling garbonzos what I grew up calling them - chick peas -
because it's easier to type out. I'm a lazy *******. I'm a good
typist - about 70 words a minute - but some words I can't deny make me
pause as I'm otherwise rolling along. Lima beans are the only food
I've ever encountered - so far - that actually make me want to puke.
As a kid they were forced on me in an institution. It's not that they
were forced that bugs me, it's the way they were cooked. They were
steamed or boiled - the big white ones - huge - and really dry and
hard and kind of mealy. Horrible things. But I make a lot of beans
and can go for any kind except the lima - and I think the lima even
cooked properly is a bit different in texture than other beans,
although I can't say for sure because I haven't given them a chance in
years.

And won't,
TJ

On May 4, 8:01*pm, Brooklyn1 <Gravesend1> wrote:

> I bet you'll love these... be careful, they're highly adictive:http://low-cholesterol.food.com/reci...-beans-chickpe...


I appreciate the link but it took me forever to get to that page -
dial up service you know, on top of an old computer, and a cheap "God
I wish I would die soon before all this crap I own dies first"
mentality. I read the ingredients. I like spicy foods, eat a lot of
them. But I've cooked chick peas that were already cooked, to soften
them up some more, and they're never soft enough for me except for
that time in that restaurant in St Augustine. I loved that soup. I
will be honest here and let you know that I probably won't try the
recipe because it requires oven use - roasting or whatever - and I'm
living strictly top of the stove and microwave for now, although I
will use the oven for a quick broil of something. Thanks for sending
though, I appreciate it. By the way, my arab relatives always had
candies around, and I remember hard chick peas that were sprinkled
with something - not a candy actually, just a sort of nut treat - and
they weren't bad - but out of the group of different snacks available
they were one of my least favorites. The chick peas used as snacks
were dried out and very light in weight and crunched easily in the
mouth. I liked them, just didn't seek them out as one of my faves.

TJ

Tommy Joe wrote:
>
> I'm a good typist - about 70 words a minute -

Really? That's like the ultimate secretary amount. I can do 35 per minute
with very little mistakes.

:-O