On Thu, 14 Sep 2017 21:01:20 -0400, jmcquown >
wrote:

>On 9/14/2017 2:01 AM, sanne wrote:
>> Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>>> On 2017-09-13, l not -l > wrote:
>>>
>>>> Yes, all that I have ever bought have been smaller than all other
>>>> white beans I have encountered.
>>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>> I highly recommend a pressure cooker for that purpose - especially at
>> that location!
>>
>> Bye, Sanne.
>>
>Dried beans need to be soaked first! And while I don't live at 8000
>feet, I doubt they need to be pressure cooked for 5-6 hours. Sounds
>like overkill.
>
>Jill

he never said he pressure cooked them. His lengthy time is due to
altitude and lower temperature of boiling water. sanne is the one who
spoke of pressure cooking and then later I did.

On 9/14/2017 11:06 PM, Wayne Boatwright wrote:
> On Thu 14 Sep 2017 07:52:20p, jmcquown told us...
>
>> On 9/14/2017 10:14 PM, wrote:
>>> On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown
>>> wrote:
>>>>
>>>> All I know is
>>>> dried beans need to be soaked first. Quick soak or overnight,
>>>> per package directions.
>>>>
>>>> Jill
>>>>
>>>>
>>> I NEVER soak my dried beans and neither did my mother.
>>>
>> My mother didn't cook beans. My father made Navy Bean Soup
>> occasionally and he always soaked them. I've always soaked dried
>> beans (usually a quick soak). Never had a failure. notbob said
>> they came out tough. Could be many reasons.
>>
>> Jill
>>
>
> My mother didn't cook beans either. However, her sister did a bang
> up mob of it. It's been to many years for me to remember whether
> they were great northern, Navy beans, or pinto beans. She always
> soaked them overnight, dumped the water. The cooked a ham hock or
> two in more than enough water to cover the beans. When the meat was
> tender she removed it and set aside until the beans were added to the
> cooking liquid and cooked until done. The meat was usually removed
> in small pieces added to the bean pot before serving. The beans,
> along with a big pan (Or two) of cornbread was the main meal, along
> with young wilted turnip or mustard green salad.
>
That sounds so much like the way my dad cooked his navy bean soup!

And look, I just found the recipe! I posted this in December, 2001.
Wow, that was a long time ago:

"My father's recipe. Some of you know, my father is undergoing
chemotherapy. The prognosis is quite good and of course he says he
feels fine but of course he feels like crap. This is a good time for
his Navy Bean Soup.

1 lb. dried navy beans (soaked per package directions)
2 meaty ham hocks or ham bone, or 1 lb. salt pork
1 bay leaf
1 clove garlic, chopped
1/4 c. chopped onion
1/2 tsp. pepper
1/2 tsp. salt
8 cups water

Place soaked beans in stock pot. Cover well with 8 cups water. Add bay
leaf, garlic, onion, pepper and pork. Bring to a boil. Reduce heat to
low; cover and simmer about 3 hours, stirring occasionally. Remove
meat and cut into bite-sized pieces; add back to soup. Add more water
if needed. Simmer a bit more. Serves 6-8 hungry people.

Gonna make some cornbread to go with this. It's raining again, dammit."

Jill

On 9/15/2017 12:46 AM, U.S. Janet B. wrote:
> On Thu, 14 Sep 2017 21:01:20 -0400, jmcquown >
> wrote:
>
>> On 9/14/2017 2:01 AM, sanne wrote:
>>> Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>>>> On 2017-09-13, l not -l > wrote:
>>>>
>>>>> Yes, all that I have ever bought have been smaller than all other
>>>>> white beans I have encountered.
>>>>
>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>>> onions, and chkn broth to help 'em along.
>>>
>>> I highly recommend a pressure cooker for that purpose - especially at
>>> that location!
>>>
>>> Bye, Sanne.
>>>
>> Dried beans need to be soaked first! And while I don't live at 8000
>> feet, I doubt they need to be pressure cooked for 5-6 hours. Sounds
>> like overkill.
>>
>> Jill
>
> he never said he pressure cooked them. His lengthy time is due to
> altitude and lower temperature of boiling water. sanne is the one who
> spoke of pressure cooking and then later I did.
>
But then nb later said he bought a pressure cooker specifically for
cooking beans. Not these navy beans, necessarily. But he did mention it.

Jill

"notbob" > wrote in message
...
>I bought one lb of Navy beans from the sprmkt. They look like Great
> Northern's, only smaller. About half their size.
>
> Are Navy beans supposed to be so small?
>
> nb

Yes.

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> "itsjoannotjoann" wrote:
>> > cshenk wrote:
>> > > itsjoannotjoann wrote:
>> >> >notbob wrote:
>> >> > >l not -l wrote:
>> >> > >
>> >> > > > Yes, all that I have ever bought have been smaller than all
>> other >> > > > white beans I have encountered.
>> >> > >
>> >> > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> >> > > thoroughly cook Great Northern's, here at 8K ft elev. I've
>> got ham, >> > > onions, and chkn broth to help 'em along.
>> >> > >
>> >> > I hope that bag you bought said 'tender cook.' If not those
>> >> > things will probably be hard as a rock. And yes, they look
>> >> > like small Great Northern beans.
>> >>
>> >> He's talking dried, not frozen.
>> >>
>> > I'm talking about dried navy beans. I've never seen any frozen
>> > but then again I haven't looked for them in the freezer case.
>>
>> Small White Beans are sold canned.... Goya (and several other
>> companys) sell canned navy beans and small white beans, and several
>> others. I see no point in cooking dried beans anymore... taakes too
>> long and requires too much pot watching... canned even cost less and
>> are perfectly cooked. Canned beans cost even less in larger size
>> cans... I buy canned beans by the case at the big box stores.
>> :
>> https://www.goya.com/en/products/bea...premium-beans#
>> small-white-beans-1
>
> You keep saying they are cheaper in cans but they are not no matter the
> size of the can. As to how long they take, well you are also too silly
> to use a crockpot so are clueless on it all.

You do have to factor in cook time.

"notbob" > wrote in message
...
> On 2017-09-13, notbob > wrote:
>
>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> onions, and chkn broth to help 'em along.
>
> Tough damn bean!!
>
> Took every minute of 6 hrs to get the damn things to give up their
> gravy. Even then.....

Wow! Do you soak? I prefer the quick soak method. Granted I'm not at your
altitude but but those beans for me take perhaps an hour or slightly more.

"U.S. Janet B." > wrote in message
...
> On Thu, 14 Sep 2017 19:15:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 14 Sep 2017 10:13:56a, U.S. Janet B. told us...
>>
>>> On Thu, 14 Sep 2017 05:13:31 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Wed 13 Sep 2017 09:24:32p, notbob told us...
>>>>
>>>>> On 2017-09-13, notbob > wrote:
>>>>>
>>>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got
>>>>>> ham, onions, and chkn broth to help 'em along.
>>>>>
>>>>> Tough damn bean!!
>>>>>
>>>>> Took every minute of 6 hrs to get the damn things to give up
>>>>> their gravy. Even then.....
>>>>>
>>>>> nb
>>>>
>>>>Except for blackeyed peas, I have always had trouble cooking any
>>>>type of bean within the recommeneded time and I'm at 1086 ft
>>>>elevation. Even worse when I make baked beans.
>>>
>>> I'm at 3,000 feet elevation (above sea level). I compensate for
>>> when I am canning but haven't noticed a problem with cooking
>>> beans. It may be that I just expect beans to take a long time; I
>>> don't time them, just cook until done.
>>> Janet US
>>
>>I've read that the age of dried beans can be a factor. The older
>>they are, the longer they take to cook and sometimes will never cook
>>until tender. I once put a pound of cranberry beans in the slow
>>cooker and, after 18 hours of cooking, never got tender.
>>
>>OTOH, there are many foods that simply need to cook until done,
>>regadless of timing.
>
> I've also heard that about old beans
> Janet US

Back before there were use/sell/best by dates on food, beans could be very
old and we might not know it. I can remember cooking beans for 8 hours even
after being soaked and they still were not tender. I recently cooked some
beans that were about 2 years past the date on the package and they cooked
up like fresh.

"Dave Smith" > wrote in message
...
> On 2017-09-14 3:15 PM, Wayne Boatwright wrote:
>
>> I've read that the age of dried beans can be a factor. The older
>> they are, the longer they take to cook and sometimes will never cook
>> until tender. I once put a pound of cranberry beans in the slow
>> cooker and, after 18 hours of cooking, never got tender.
>>
>> OTOH, there are many foods that simply need to cook until done,
>> regadless of timing.
>
> I am no expert on cooking beans. I tried baking beans a long time ago and
> the results were no good enough to bother with for a long time. I tried
> them again last winter and used a recipe I found on line and they were
> much better. However, the beans were still pretty tough. I had soaked them
> over night and then baked them for 6 hours. I think the problem was that
> the temperature was just too low. I started them this morning and tried
> them at about 1 pm and they were still pretty tough. I went on line to
> look at other recipes and most of them used a much higher temperature. My
> recipe said 250F. I cranked them up to 300 for a couple hours longer and
> they are now nicely cooked.

I always cook my beans before baking. Then I bake the hell out of them.

"U.S. Janet B." > wrote in message
...
> On Wed, 13 Sep 2017 23:01:05 -0700 (PDT), sanne
> > wrote:
>
>>Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>>> On 2017-09-13, l not -l > wrote:
>>>
>>> > Yes, all that I have ever bought have been smaller than all other
>>> > white beans I have encountered.
>>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>>I highly recommend a pressure cooker for that purpose - especially at
>>that location!
>>
>>Bye, Sanne.
>
> those posters say that using a pressure cooker alters either the taste
> or texture of the beans.
> Janet US

Interesting. My mom used a pressure cooker for a few things. I can't
remember now what she made in it but I do remember not much liking it.

On Thursday, September 14, 2017 at 10:12:22 PM UTC-4, wrote:
> On Thursday, September 14, 2017 at 5:01:12 PM UTC-5, cshenk wrote:
> >
> > 'Tender Cooked' would be a frozen or canned item I am sure.
> >
> >
> The dried navy beans at my store are labeled 'tender cook.'

Next time you're there, could you see what brand they are? I
tried googling for "tender cook dried beans" and got so many
hits for cooking dried beans until they are tender, it was
essentially a useless search.

Thanks,

Cindy Hamilton

I have a very old Magic Seal pressure cooker that needs a gasket, I'm not sure what I'd ever cook in it anyway tho.

On Thu, 14 Sep 2017 20:47:10 -0400, jmcquown >
wrote:

>On 9/14/2017 6:01 PM, cshenk wrote:
>> wrote in rec.food.cooking:
>>
>>> On Wednesday, September 13, 2017 at 7:45:39 PM UTC-5, cshenk wrote:
>>>> wrote in rec.food.cooking:
>>>>
>>>>> On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob
>>>>> wrote:
>>>>>>
>>>>>> On 2017-09-13, l not -l > wrote:
>>>>>>
>>>>>>> Yes, all that I have ever bought have been smaller than all
>>>>>>> other white beans I have encountered.
>>>>>>
>>>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got
>>>>>> ham, onions, and chkn broth to help 'em along.
>>>>>>
>>>>>> nb
>>>>>>
>>>>>>
>>>>> I hope that bag you bought said 'tender cook.' If not those
>>>>> things will probably be hard as a rock. And yes, they look
>>>>> like small Great Northern beans.
>>>>
>>>> He's talking dried, not frozen.
>>>>
>>>>
>>> I'm talking about dried navy beans. I've never seen any frozen
>>> but then again I haven't looked for them in the freezer case.
>>
>> 'Tender Cooked' would be a frozen or canned item I am sure.
>>
>Beats me, I've never seen beans labeled "tender cooked". All I know is
>dried beans need to be soaked first. Quick soak or overnight, per
>package directions. And if (as some of us suspect) nb used the pressure
>cooker, it wouldn't have taken 5-6 hours to cook soaked beans. I
>suspect he cooked them to death.
>
>Jill

There are several methods for cooking dried beans, depending on the
recipe. Soaking can be in cold water (long soak) or in hot water
(short soak). When I add dried beans to soups I don't soak, I add
them to simmer say with a meaty ham bone or some beef marrow bones.
Then once I have a stock and the beans are close to done I add other
ingredients... I can spend the better part of a day cooking soups,
adding and tasting as I go. If I want quick/instant soup I'd open
cans... in fact I no longer use dried beans, I used up the last of my
dried bean stash about two years ago... now it's only canned beans...
the only dried I have are peas and barley.

On 2017-09-15, jmcquown > wrote:

> notbob said they came out tough. Could be many reasons.

Ahh ...."many reasons". Eggzactily.

I don't pre-soak tough-skinned beans, like kidney, lima, etc. White
beans, OTOH, seem like they might do well with a pre-soak.

Tough-skinned beans are more likely to have hard skins after cooking,
when pre-soaked. NOT pre-soaking renders tough-skinned beans quite
delicate in the skin dept. It leaves the skins quite "diaphanous" (is
the term I like to use).

I probably coulda' pre-soaked the Navy beans. I'll give it a shot,
next time. There! Everyone happy?

nb

On Thu, 14 Sep 2017 20:55:31 -0400, jmcquown >
wrote:

>On 9/14/2017 2:57 PM, notbob wrote:
>> On 2017-09-14, U.S Janet B > wrote:
>>
>>> those posters say that using a pressure cooker alters either the taste
>>> or texture of the beans.
>>
>> I've been thinking about it. I like canned beans, yet I usta work in
>> a cannery, so I know what it means. It means beans are "pressure
>> cooked" in a can. Now, does that mean canned beans were originally
>> "dried" beans or "fresh" beans? I think we've discussed this, before.
>>
>I'm pretty sure they're fresh beans when they're pressure canned.
>Quickly. You're the one who worked there, couldn't you tell by observation?
>
>> All I know, is, I originally bought my pressure cooker primarily to
>> cook dried beans. The fact I ended up at 8K ft elev, is strickly
>> coincidental. The first time I tried my new p/c, I pressure cooked dried pinto
>> beans for the recommended length of time. The texture was "gummy",
>> IMO. Since I've never experienced this "gummie-ness" in canned beans, I
>> suspect the beans I've eaten from a can were fresh beans before they
>> were canned.
>>
>> Since I love beans and will continue to eat them, I'll either cook 'em
>> fer 6 hrs OR I'll try to find some fresh beans to pressure cook.
>>
>> nb
>>
>Again, I ask: Did you soak the dried beans? Just because you use a
>pressure cooker with liquid doesn't mean you'll get tender beans. Dried
>beans need to be soaked! Soaked beans shouldn't take nearly that long
>in a pressure cooker. Heck, soaked dried beans (navy or otherwise)
>don't take that long in my crock pot/slow cooker or on the stovetop.
>And yes, the age of that bag of beans does have something to do with it.
>
>Jill

Canned beans are fully cooked in huge vats prior to canning. Then
they are heated minimally in the canning process same as one does with
home canning, for a proper seal and for sanitary purposes.
Pressure processing beans is not a good idea, the temperature is much
too high, resulting in beans with mushy interiors and outer skins like
toenail clippings. Dried beans should be quickly brought to the boil
and then immediately reduce the heat for a long slow simmer.... same
as Boston Baked are done in an oven.
There are pitifully few foods I boil; pasta is about all. Most
everything else I bring to just under a boil and then turn down the
flame for a loooong sloooow simmer, even rice. Meats should never be
boiled, not cooked eggs either or the proteins sieze and it
toughens... tube steak is far better simmered, never boiled. Even
fried eggs turn out much better cooked on minimal heat... the best
method for frying eggs is with a double boiler, especially in large
quantity... a double boiler makes the best scrambled.

On Thu, 14 Sep 2017 21:01:20 -0400, jmcquown >
wrote:

>On 9/14/2017 2:01 AM, sanne wrote:
>> Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>>> On 2017-09-13, l not -l > wrote:
>>>
>>>> Yes, all that I have ever bought have been smaller than all other
>>>> white beans I have encountered.
>>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>> I highly recommend a pressure cooker for that purpose - especially at
>> that location!
>>
>> Bye, Sanne.
>>
>Dried beans need to be soaked first! And while I don't live at 8000
>feet, I doubt they need to be pressure cooked for 5-6 hours. Sounds
>like overkill.
>
>Jill

Using a pressure processor is not a good method for cooking dried
beans, it cooks at too high a temperature... and a pressure processor
can cook at the same temperature regardless at what elevation.... the
pressure setting dictates.

On Fri, 15 Sep 2017 05:26:47 GMT, "l not -l" > wrote:

>
>On 14-Sep-2017, jmcquown > wrote:
>
>> On 9/14/2017 9:22 PM, notbob wrote:
>> > On 2017-09-15, jmcquown > wrote:
>> >
>> >> I suspect he cooked them to death.
>> >
>> > Not really. I wanted to go to bed, but hadda stay up
>> > (1600hrs-2200hrs) until the beans gave up their gravy
>> > (cream/crème/yada). BTW, they turned out jes fine.
>> >
>> > nb
>> >
>> I'm glad the beans turned out fine. I don't really know
>> what you
>> mean by "gravy" when it comes to cooking beans. I mostly use
>> beans to
>> make various bean soups. You may have seen me post my dad's
>> Navy Bean
>> Soup recipe a few times over the years. More liquid, not
>> cooked down as
>> far as you seem to be implying. Or maybe I'm inferring
>>
>> Jill
>In reading his post about "gravy" I interpreted that to mean
>cooking the beans until some begin to disintegrate and thickening
>the cooking liquid. In my family, on the occasion where that
>consistency was desirable, a cup of beans were removed, mashed to
>pulp and added back to thicken the cooking liquid. That resulted
>in a smooth, creamy texture but still a little "tooth" to the
>rest of the beans.

I do the same with refried beans, mash some until the desired
consistancy is achieved

>I may do that to the pot of navy beans I have
>cooking overnight. They smell great and the smoked pork shanks
>in the pot will be falling apart by morning.

On Thu, 14 Sep 2017 19:12:15 -0700 (PDT), "
> wrote:

>On Thursday, September 14, 2017 at 5:01:12 PM UTC-5, cshenk wrote:
>>
>> 'Tender Cooked' would be a frozen or canned item I am sure.
>>
>>
>The dried navy beans at my store are labeled 'tender cook.'
>They cook in about the same amount of time as plain old
>white beans. I don't know what they do to them to make
>them cook in a reasonable amount of time and be tender
>and not hard little rocks.

Probably pre-cooked and then freeze dried:
http://food.honeyville.com/search?w=freeze+dried+beans

On Thu, 14 Sep 2017 19:14:54 -0700 (PDT), "
> wrote:

>On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>>
>> All I know is
>> dried beans need to be soaked first. Quick soak or overnight, per
>> package directions.
>>
>> Jill
>>
>>
>I NEVER soak my dried beans and neither did my mother.

I cooked enough dried beans to feed the entire US Navy and never
soaked... they'd cook all night in a steam jacketed kettle at a very
low setting.

On Thu, 14 Sep 2017 22:52:20 -0400, jmcquown >
wrote:

>On 9/14/2017 10:14 PM, wrote:
>> On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>>>
>>> All I know is
>>> dried beans need to be soaked first. Quick soak or overnight, per
>>> package directions.
>>>
>>> Jill
>>>
>>>
>> I NEVER soak my dried beans and neither did my mother.
>>
>My mother didn't cook beans. My father made Navy Bean Soup occasionally
>and he always soaked them. I've always soaked dried beans (usually a
>quick soak). Never had a failure. notbob said they came out tough.
>Could be many reasons.
>
>Jill

Most likely cooked at too high a temperature, could also be salt,
both.

wrote:
>
>I have a very old Magic Seal pressure cooker that needs a gasket, I'm not sure what I'd ever cook in it anyway tho.

You'd best be rid of it before you're accused of being a terrorist
bombmaker.

"notbob" > wrote in message
...

> I probably coulda' pre-soaked the Navy beans. I'll give it a shot,
> next time. There! Everyone happy?
>
> nb


I don't pre-soak navy beans, just rinse, and have never had them come out
tough,

Cheri

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > wrote in rec.food.cooking:
> >
> > > "itsjoannotjoann" wrote:
> >>> cshenk wrote:
> >>> > itsjoannotjoann wrote:
> >>>> >notbob wrote:
> >>>> > >l not -l wrote:
> >>>> > >
> >>>> > > > Yes, all that I have ever bought have been smaller than all
> >>other >> > > > white beans I have encountered.
> >>>> > >
> >>>> > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
> >>>> > > thoroughly cook Great Northern's, here at 8K ft elev. I've
> >>got ham, >> > > onions, and chkn broth to help 'em along.
> >>>> > >
> >>>> > I hope that bag you bought said 'tender cook.' If not those
> >>>> > things will probably be hard as a rock. And yes, they look
> >>>> > like small Great Northern beans.
> > > > >
> >>>> He's talking dried, not frozen.
> > > > >
> >>> I'm talking about dried navy beans. I've never seen any frozen
> >>> but then again I haven't looked for them in the freezer case.
> > >
> > > Small White Beans are sold canned.... Goya (and several other
> > > companys) sell canned navy beans and small white beans, and
> > > several others. I see no point in cooking dried beans anymore...
> > > taakes too long and requires too much pot watching... canned even
> > > cost less and are perfectly cooked. Canned beans cost even less
> > > in larger size cans... I buy canned beans by the case at the big
> > > box stores. :
> > > https://www.goya.com/en/products/bea...ins/premium-be
> > > ans# small-white-beans-1
> >
> > You keep saying they are cheaper in cans but they are not no matter
> > the size of the can. As to how long they take, well you are also
> > too silly to use a crockpot so are clueless on it all.
>
> You do have to factor in cook time.

For people with a plan, that's not an issue.

Last week we made up a big pot of ham and white navy beans in the
crockpot. I put up about 6 containers for the freezer after eating
some 4 worth. Each container was a little bigger than your standard
can. Cost without the added ham = 1.19+.25 electric for 1.44/10 or
14cents per 'can worth'.

While the cost of dried beans (16oz used) may be less than where you
are and a sale was probably used there, it's not even remotely close in
cost between canned and make your own in a crockpot.



--

jmcquown wrote in rec.food.cooking:

> On 9/14/2017 6:01 PM, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Wednesday, September 13, 2017 at 7:45:39 PM UTC-5, cshenk
> > > wrote:
> > > > wrote in rec.food.cooking:
> > > >
> > > > > On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob
> > > > > wrote:
> > > > > >
> >>>>>On 2017-09-13, l not -l > wrote:
> > > > > >
> > > > > > > Yes, all that I have ever bought have been smaller than
> > > > > > > all other white beans I have encountered.
> > > > > >
> > > > > > Well, I hope they cook in half the time. Takes me 5-6 hrs
> > > > > > to thoroughly cook Great Northern's, here at 8K ft elev.
> > > > > > I've got ham, onions, and chkn broth to help 'em along.
> > > > > >
> > > > > > nb
> > > > > >
> > > > > >
> > > > > I hope that bag you bought said 'tender cook.' If not those
> > > > > things will probably be hard as a rock. And yes, they look
> > > > > like small Great Northern beans.
> > > >
> > > > He's talking dried, not frozen.
> > > >
> > > >
> > > I'm talking about dried navy beans. I've never seen any frozen
> > > but then again I haven't looked for them in the freezer case.
> >
> > 'Tender Cooked' would be a frozen or canned item I am sure.
> >
> Beats me, I've never seen beans labeled "tender cooked". All I know
> is dried beans need to be soaked first. Quick soak or overnight, per
> package directions. And if (as some of us suspect) nb used the
> pressure cooker, it wouldn't have taken 5-6 hours to cook soaked
> beans. I suspect he cooked them to death.
>
> Jill

Dunno. The term 'cooked' seems to indicate already cooked (aka, likely
canned). The 5-6 hours to cook indicates stove top cooking most
likely. Thats the most expensive way to do it when it comes to electric
or gas.

The elevation does come into play but my bag says 1.5 hours (dried,
stove top boil).

BTW, I never bother to pre-soak. Not needed in a crockpot.



--

l not -l wrote in rec.food.cooking:

>
> On 14-Sep-2017, jmcquown > wrote:
>
> > On 9/14/2017 9:22 PM, notbob wrote:
> > > On 2017-09-15, jmcquown > wrote:
> > >
> > >> I suspect he cooked them to death.
> > >
> > > Not really. I wanted to go to bed, but hadda stay up
> > > (1600hrs-2200hrs) until the beans gave up their gravy
> > > (cream/crC(me/yada). BTW, they turned out jes fine.
> > >
> > > nb
> > >
> > I'm glad the beans turned out fine. I don't really know
> > what you
> > mean by "gravy" when it comes to cooking beans. I mostly use
> > beans to
> > make various bean soups. You may have seen me post my dad's
> > Navy Bean
> > Soup recipe a few times over the years. More liquid, not
> > cooked down as
> > far as you seem to be implying. Or maybe I'm inferring
> >
> > Jill
> In reading his post about "gravy" I interpreted that to mean
> cooking the beans until some begin to disintegrate and thickening
> the cooking liquid. In my family, on the occasion where that
> consistency was desirable, a cup of beans were removed, mashed to
> pulp and added back to thicken the cooking liquid. That resulted
> in a smooth, creamy texture but still a little "tooth" to the
> rest of the beans. I may do that to the pot of navy beans I have
> cooking overnight. They smell great and the smoked pork shanks
> in the pot will be falling apart by morning.

;-) Yup!

--

> wrote in message
...
>I live at 900 ft and have no cooking problems, in the Andes some live at
>10,000 ft, they would have problems.

That's why they eat those Andes Mints.

"jmcquown" > wrote in message
news
> On 9/14/2017 12:24 AM, notbob wrote:
>> On 2017-09-13, notbob > wrote:
>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>> Tough damn bean!!
>>
>> Took every minute of 6 hrs to get the damn things to give up their
>> gravy. Even then.....
>>
>> nb
>>
> Dried beans require soaking, I don't care what anyone says. I'm guessing
> you're using your pressure cooker but still think they'd need at least a
> quick soak (about 1 hour with boiling water poured over) first.
>
> Jill

I have done without soaking. Takes forever. I prefer the quick soak. Takes
one hour. Jacques Pepin prefers it too, particularly for black beans. He
said they can ferment if you don't.

"notbob" > wrote in message
...
> On 2017-09-15, jmcquown > wrote:
>
>> notbob said they came out tough. Could be many reasons.
>
> Ahh ...."many reasons". Eggzactily.
>
> I don't pre-soak tough-skinned beans, like kidney, lima, etc. White
> beans, OTOH, seem like they might do well with a pre-soak.
>
> Tough-skinned beans are more likely to have hard skins after cooking,
> when pre-soaked. NOT pre-soaking renders tough-skinned beans quite
> delicate in the skin dept. It leaves the skins quite "diaphanous" (is
> the term I like to use).
>
> I probably coulda' pre-soaked the Navy beans. I'll give it a shot,
> next time. There! Everyone happy?
>
> nb

I am!

On 9/15/2017 5:26 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>>> wrote in rec.food.cooking:
>>>
>>>> "itsjoannotjoann" wrote:
>>>>> cshenk wrote:
>>>>>> itsjoannotjoann wrote:
>>>>>>> notbob wrote:
>>>>>>>> l not -l wrote:
>>>>>>>>
>>>>>>>>> Yes, all that I have ever bought have been smaller than all
>>>> other >> > > > white beans I have encountered.
>>>>>>>>
>>>>>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>>>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've
>>>> got ham, >> > > onions, and chkn broth to help 'em along.
>>>>>>>>
>>>>>>> I hope that bag you bought said 'tender cook.' If not those
>>>>>>> things will probably be hard as a rock. And yes, they look
>>>>>>> like small Great Northern beans.
>>>>>>
>>>>>> He's talking dried, not frozen.
>>>>>>
>>>>> I'm talking about dried navy beans. I've never seen any frozen
>>>>> but then again I haven't looked for them in the freezer case.
>>>>
>>>> Small White Beans are sold canned.... Goya (and several other
>>>> companys) sell canned navy beans and small white beans, and
>>>> several others. I see no point in cooking dried beans anymore...
>>>> taakes too long and requires too much pot watching... canned even
>>>> cost less and are perfectly cooked. Canned beans cost even less
>>>> in larger size cans... I buy canned beans by the case at the big
>>>> box stores. :
>>>> https://www.goya.com/en/products/bea...ins/premium-be
>>>> ans# small-white-beans-1
>>>
>>> You keep saying they are cheaper in cans but they are not no matter
>>> the size of the can. As to how long they take, well you are also
>>> too silly to use a crockpot so are clueless on it all.
>>
>> You do have to factor in cook time.
>
> For people with a plan, that's not an issue.
>
Truly! Especially if you use a crock pot. You can go about your
business while the meal cooks. Do laundry, clean the bathroom. Just
let it cook. No muss, no fuss.

> Last week we made up a big pot of ham and white navy beans in the
> crockpot. I put up about 6 containers for the freezer after eating
> some 4 worth. Each container was a little bigger than your standard
> can. Cost without the added ham = 1.19+.25 electric for 1.44/10 or
> 14cents per 'can worth'.
>
> While the cost of dried beans (16oz used) may be less than where you
> are and a sale was probably used there, it's not even remotely close in
> cost between canned and make your own in a crockpot.
>
I've certainly made bean soup using canned beans. I'm not usually in a
hurry to get something on the table. When it comes to navy bean soup, I
prefer a bag of dried beans. Including the ham hock added, it really
doesn't cost much and tastes soooo much better than just opening a bunch
of cans of beans.

Jill

On 9/15/2017 1:05 PM, wrote:
> On Thu, 14 Sep 2017 19:14:54 -0700 (PDT), "
> > wrote:
>
>> On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>>>
>>> All I know is
>>> dried beans need to be soaked first. Quick soak or overnight, per
>>> package directions.
>>>
>>> Jill
>>>
>>>
>> I NEVER soak my dried beans and neither did my mother.
>
> I cooked enough dried beans to feed the entire US Navy and never
> soaked... they'd cook all night in a steam jacketed kettle at a very
> low setting.
>
Of course you did. But people don't have those things in their homes.
Pre-soak is recommended for some beans. It says so right on the bag.

Jill

jmcquown wrote in rec.food.cooking:

> On 9/15/2017 5:26 PM, cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> > > > wrote in rec.food.cooking:
> > > >
> > > > > "itsjoannotjoann" wrote:
> > > > > > cshenk wrote:
> > > > > > > itsjoannotjoann wrote:
> > > > > > > > notbob wrote:
> > > > > > > > > l not -l wrote:
> > > > > > > > >
> > > > > > > > > > Yes, all that I have ever bought have been smaller
> > > > > > > > > > than all
> >>>>other >> > > > white beans I have encountered.
> > > > > > > > >
> > > > > > > > > Well, I hope they cook in half the time. Takes me
> > > > > > > > > 5-6 hrs to thoroughly cook Great Northern's, here at
> > > > > > > > > 8K ft elev. I've
> >>>>got ham, >> > > onions, and chkn broth to help 'em along.
> > > > > > > > >
> > > > > > > > I hope that bag you bought said 'tender cook.' If not
> > > > > > > > those things will probably be hard as a rock. And yes,
> > > > > > > > they look like small Great Northern beans.
> > > > > > >
> > > > > > > He's talking dried, not frozen.
> > > > > > >
> > > > > > I'm talking about dried navy beans. I've never seen any
> > > > > > frozen but then again I haven't looked for them in the
> > > > > > freezer case.
> > > > >
> > > > > Small White Beans are sold canned.... Goya (and several other
> > > > > companys) sell canned navy beans and small white beans, and
> > > > > several others. I see no point in cooking dried beans
> > > > > anymore... taakes too long and requires too much pot
> > > > > watching... canned even cost less and are perfectly cooked.
> > > > > Canned beans cost even less in larger size cans... I buy
> > > > > canned beans by the case at the big box stores. :
> > > > > https://www.goya.com/en/products/bea...-grains/premiu
> > > > > m-be ans# small-white-beans-1
> > > >
> > > > You keep saying they are cheaper in cans but they are not no
> > > > matter the size of the can. As to how long they take, well you
> > > > are also too silly to use a crockpot so are clueless on it all.
> > >
> > > You do have to factor in cook time.
> >
> > For people with a plan, that's not an issue.
> >
> Truly! Especially if you use a crock pot. You can go about your
> business while the meal cooks. Do laundry, clean the bathroom. Just
> let it cook. No muss, no fuss.
>
> > Last week we made up a big pot of ham and white navy beans in the
> > crockpot. I put up about 6 containers for the freezer after eating
> > some 4 worth. Each container was a little bigger than your standard
> > can. Cost without the added ham = 1.19+.25 electric for 1.44/10 or
> > 14cents per 'can worth'.
> >
> > While the cost of dried beans (16oz used) may be less than where you
> > are and a sale was probably used there, it's not even remotely
> > close in cost between canned and make your own in a crockpot.
> >
> I've certainly made bean soup using canned beans. I'm not usually in
> a hurry to get something on the table. When it comes to navy bean
> soup, I prefer a bag of dried beans. Including the ham hock added,
> it really doesn't cost much and tastes soooo much better than just
> opening a bunch of cans of beans.
>
> Jill

Same here Jill. I learned crockpots when a college student with 3
roomates in a 2bedroom place while putting myself through college.

--

On 9/16/2017 12:09 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 9/15/2017 5:26 PM, cshenk wrote:
>>> Julie Bove wrote in rec.food.cooking:
>>>
>>>>
>>>> "cshenk" > wrote in message
>>>> ...
>>>>> wrote in rec.food.cooking:
>>>>>
>>>>>> "itsjoannotjoann" wrote:
>>>>>>> cshenk wrote:
>>>>>>>> itsjoannotjoann wrote:
>>>>>>>>> notbob wrote:
>>>>>>>>>> l not -l wrote:
>>>>>>>>>>
>>>>>>>>>>> Yes, all that I have ever bought have been smaller
>>>>>>>>>>> than all
>>>>>> other >> > > > white beans I have encountered.
>>>>>>>>>>
>>>>>>>>>> Well, I hope they cook in half the time. Takes me
>>>>>>>>>> 5-6 hrs to thoroughly cook Great Northern's, here at
>>>>>>>>>> 8K ft elev. I've
>>>>>> got ham, >> > > onions, and chkn broth to help 'em along.
>>>>>>>>>>
>>>>>>>>> I hope that bag you bought said 'tender cook.' If not
>>>>>>>>> those things will probably be hard as a rock. And yes,
>>>>>>>>> they look like small Great Northern beans.
>>>>>>>>
>>>>>>>> He's talking dried, not frozen.
>>>>>>>>
>>>>>>> I'm talking about dried navy beans. I've never seen any
>>>>>>> frozen but then again I haven't looked for them in the
>>>>>>> freezer case.
>>>>>>
>>>>>> Small White Beans are sold canned.... Goya (and several other
>>>>>> companys) sell canned navy beans and small white beans, and
>>>>>> several others. I see no point in cooking dried beans
>>>>>> anymore... taakes too long and requires too much pot
>>>>>> watching... canned even cost less and are perfectly cooked.
>>>>>> Canned beans cost even less in larger size cans... I buy
>>>>>> canned beans by the case at the big box stores. :
>>>>>> https://www.goya.com/en/products/bea...-grains/premiu
>>>>>> m-be ans# small-white-beans-1
>>>>>
>>>>> You keep saying they are cheaper in cans but they are not no
>>>>> matter the size of the can. As to how long they take, well you
>>>>> are also too silly to use a crockpot so are clueless on it all.
>>>>
>>>> You do have to factor in cook time.
>>>
>>> For people with a plan, that's not an issue.
>>>
>> Truly! Especially if you use a crock pot. You can go about your
>> business while the meal cooks. Do laundry, clean the bathroom. Just
>> let it cook. No muss, no fuss.
>>
>>> Last week we made up a big pot of ham and white navy beans in the
>>> crockpot. I put up about 6 containers for the freezer after eating
>>> some 4 worth. Each container was a little bigger than your standard
>>> can. Cost without the added ham = 1.19+.25 electric for 1.44/10 or
>>> 14cents per 'can worth'.
>>>
>>> While the cost of dried beans (16oz used) may be less than where you
>>> are and a sale was probably used there, it's not even remotely
>>> close in cost between canned and make your own in a crockpot.
>>>
>> I've certainly made bean soup using canned beans. I'm not usually in
>> a hurry to get something on the table. When it comes to navy bean
>> soup, I prefer a bag of dried beans. Including the ham hock added,
>> it really doesn't cost much and tastes soooo much better than just
>> opening a bunch of cans of beans.
>>
>> Jill
>
> Same here Jill. I learned crockpots when a college student with 3
> roomates in a 2bedroom place while putting myself through college.
>
I think I was given my first crock pot as a wedding present. I didn't
really know how to cook. My mom was the "freezer queen", remember? She
did not like to cook (although she could turn out some good meals from
scratch if she felt like it). Banquet family size frozen entrees
(sliced turkey in gravy or sliced beef in gravy) and instant mashed
potatoes. Open a can of green beans, that was often dinner.

I was determined to actually cook so I could eat better than that! The
crockpot was a blessing. The recipes in the booklet were very helpful.
Of course after that I bought cookbooks and watched cooking shows and
learned a heck of a lot more. I'm still learning. But I do still use a
crockpot. It's so easy for something like bean soup. Or a chuck roast
with vegetables.

Jill

jmcquown wrote in rec.food.cooking:

> On 9/16/2017 12:09 PM, cshenk wrote:
> > Same here Jill. I learned crockpots when a college student with 3
> > roomates in a 2bedroom place while putting myself through college.
> >
> I think I was given my first crock pot as a wedding present. I
> didn't really know how to cook. My mom was the "freezer queen",
> remember? She did not like to cook (although she could turn out some
> good meals from scratch if she felt like it). Banquet family size
> frozen entrees (sliced turkey in gravy or sliced beef in gravy) and
> instant mashed potatoes. Open a can of green beans, that was often
> dinner.
>
> I was determined to actually cook so I could eat better than that!
> The crockpot was a blessing. The recipes in the booklet were very
> helpful. Of course after that I bought cookbooks and watched cooking
> shows and learned a heck of a lot more. I'm still learning. But I
> do still use a crockpot. It's so easy for something like bean soup.
> Or a chuck roast with vegetables.
>
> Jill

Similar but your Mom was a better cook than mine (grin). We prayed for
those frozen dinners at our house!

Once you master a crockpot, you know how to make stuff hat is actually
good and also learn when it is either the right or wrong appliance for
a dish.


--

"jmcquown" > wrote in message
news
> On 9/15/2017 1:05 PM, wrote:
>> On Thu, 14 Sep 2017 19:14:54 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>>>>
>>>> All I know is
>>>> dried beans need to be soaked first. Quick soak or overnight, per
>>>> package directions.
>>>>
>>>> Jill
>>>>
>>>>
>>> I NEVER soak my dried beans and neither did my mother.
>>
>> I cooked enough dried beans to feed the entire US Navy and never
>> soaked... they'd cook all night in a steam jacketed kettle at a very
>> low setting.
>>
> Of course you did. But people don't have those things in their homes.
> Pre-soak is recommended for some beans. It says so right on the bag.

I've never seen it recommended but it is an option.