Neither Crash nor I have ever tried it, but we bought a bag of the dried
beans with powdered ham stuff last night. You add canned tomatoes, chili
powder, lemon juice, onions and garlic. Is this stuff good as-is, or
should we be adding some other seasonings (I assume that a bay leaf is in
order)? This is a 20-ounce bag. We'd better like this stuff!

<sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
don't know whether or not I'll like it? </sarcasm> Thank you in advance,
Sheryl, for your concern.

Thanks,
Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> Neither Crash nor I have ever tried it, but we bought a bag of the
> dried beans with powdered ham stuff last night. You add canned
> tomatoes, chili powder, lemon juice, onions and garlic. Is this
> stuff good as-is, or should we be adding some other seasonings (I
> assume that a bay leaf is in order)? This is a 20-ounce bag. We'd
> better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when
> I don't know whether or not I'll like it? </sarcasm> Thank you in
> advance, Sheryl, for your concern.
>
> Thanks,
> Carol

LOL I tried it once. You definitely need to add something more to it. Bay
leaf, absolutely. Ham if you have it towards the end (and I think you do).
If you can use a ham base or some kind of broth (chicken?) rather than just
the water they suggest - well, that ham powder doesn't have a lot of taste
to it. But I think it can be doctored up pretty nicely. I know you don't
like spicy but I'd add a shot or two of Tabasco to it; that's just me.

Jill

A little birdie told me that "jmcquown" > said:

> I tried it once. You definitely need to add something more to it. Bay
>leaf, absolutely. Ham if you have it towards the end (and I think you do).

Nope, the ham has bitten the proverbial dust. We had about enough left for
one more breakfast of omelettes when I discovered a tiny, pine-green spot
of mold. Mold and I don't co-exist very well. Bacon is a possible option.

>If you can use a ham base or some kind of broth (chicken?) rather than just
>the water they suggest - well, that ham powder doesn't have a lot of taste
>to it.

Too late. It's already in the water, but we could add some chicken
bouillon. We also have bacon grease, even if we decide not to cook any to
add to the soup. I love bacon grease as an ingredient.

>But I think it can be doctored up pretty nicely. I know you don't
>like spicy but I'd add a shot or two of Tabasco to it; that's just me.

We're out of regular chili powder, so we'll be using Hott Damn powder.
Probably won't need the Tabasco.

Thanks, Jill!
Carol
--
Coming at you live, from beautiful Lake Woebegon

"Damsel in dis Dress" > wrote in message
...
> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.

Sheryl, hell! Watch out for Sheldon!

>
> Thanks,
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

Bret



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

A little birdie told me that "Maverick" > said:

>"Damsel in dis Dress" > wrote in message
.. .
>> Neither Crash nor I have ever tried it, but we bought a bag of the dried
>> beans with powdered ham stuff last night. You add canned tomatoes, chili
>> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
>> should we be adding some other seasonings (I assume that a bay leaf is in
>> order)? This is a 20-ounce bag. We'd better like this stuff!
>>
>> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
>> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
>> Sheryl, for your concern.
>
>Sheryl, hell! Watch out for Sheldon!

Nah, my mom passed in 1984, so Sheldon has no one to insult. Besides, he's
been quite pleasant lately. Even fun.

BTW, the soup is fabulous! Crash added cayenne pepper and shredded
cheddar to his. I added basil, parmesan cheese, and Penzey's red bell
pepper to mine. It'll be better with ham or sausage, but this was a very
frugal, very delicious dinner. Two-thirds of the soup is already gone!
(I'm picking the lima beans out)

Carol
--
Coming at you live, from beautiful Lake Woebegon

jmcquown wrote:
> Damsel in dis Dress wrote:
> > Neither Crash nor I have ever tried it, but we bought a bag of the
> > dried beans with powdered ham stuff last night. You add canned
> > tomatoes, chili powder, lemon juice, onions and garlic. Is this
> > stuff good as-is, or should we be adding some other seasonings (I
> > assume that a bay leaf is in order)? This is a 20-ounce bag. We'd
> > better like this stuff!
> >
> > <sarcasm> I know, I know. How can I buy a whole bag of soup mix
when
> > I don't know whether or not I'll like it? </sarcasm> Thank you in
> > advance, Sheryl, for your concern.
> >
> > Thanks,
> > Carol
>
> LOL I tried it once. You definitely need to add something more to
it. Bay
> leaf, absolutely. Ham if you have it towards the end (and I think
you do).
> If you can use a ham base or some kind of broth (chicken?) rather
than just
> the water they suggest - well, that ham powder doesn't have a lot of
taste
> to it. But I think it can be doctored up pretty nicely. I know you
don't
> like spicy but I'd add a shot or two of Tabasco to it; that's just
me.
>
> Jill

I like celery in my bean soups, carrots too, for color, otherwise bean
soups can look kinda blah. And if you don't have a ham bone slice in a
couple quality hot dogs... just about anyone can get their mitts on a
weenie... talking about weenies, whatever happened to the edleweenie?

Sheldon

jmcquown wrote:
> Damsel in dis Dress wrote:
> > Neither Crash nor I have ever tried it, but we bought a bag of the
> > dried beans with powdered ham stuff last night. You add canned
> > tomatoes, chili powder, lemon juice, onions and garlic. Is this
> > stuff good as-is, or should we be adding some other seasonings (I
> > assume that a bay leaf is in order)? This is a 20-ounce bag. We'd
> > better like this stuff!
> >
> > <sarcasm> I know, I know. How can I buy a whole bag of soup mix
when
> > I don't know whether or not I'll like it? </sarcasm> Thank you in
> > advance, Sheryl, for your concern.
> >
> > Thanks,
> > Carol
>
> LOL I tried it once. You definitely need to add something more to
it. Bay
> leaf, absolutely. Ham if you have it towards the end (and I think
you do).
> If you can use a ham base or some kind of broth (chicken?) rather
than just
> the water they suggest - well, that ham powder doesn't have a lot of
taste
> to it. But I think it can be doctored up pretty nicely. I know you
don't
> like spicy but I'd add a shot or two of Tabasco to it; that's just
me.
>
> Jill

I like celery in my bean soups, carrots too, for color, otherwise bean
soups can look kinda blah. And if you don't have a ham bone slice in a
couple quality hot dogs... just about anyone can get their mitts on a
weenie... talking about weenies, whatever happened to the edleweenie?

Sheldon

On Tue, 12 Apr 2005 18:13:47 -0500, Damsel in dis Dress wrote:

> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.
>
I've never tried a 15 bean "mix" with anything other than beans in it,
but I love it!! If you're worried about flavor, just remember to salt
your soup at the end. If it tastes bland, add a little more salt.

If you're still worried, start off by adding a can of chicken broth or
using a ham hock/bone... I'd just throw it in at the beginning and
fish out the bone at the end. I also think adding a small can of
stewed tomato is good (NO chili powder for me though - that's not a
flavor I want in soup), onion and garlic are a must, bay only if you
wish, lemon will change the flavor too, but not as much as chili
powder.

Here's what I think is absolutely necessary: onion, garlic and salt.
The rest is superfluous.



Practice safe eating. Always use condiments.

Try a tablespoon or two of dry sherry added before serving. (Try a bit ön
the side"before adding it to the entire soup, in case u don't like it :-)

Richard.
"Damsel in dis Dress" > wrote in message
...
> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.
>
> Thanks,
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "Richard Green" >
said:

>Try a tablespoon or two of dry sherry added before serving. (Try a bit ön
>the side"before adding it to the entire soup, in case u don't like it :-)

I kept thinking it needed beer. I don't drink the stuff - ever, but I like
to cook with it from time to time. Sherry's good, too.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that sf > said:

>I've never tried a 15 bean "mix" with anything other than beans in it,
>but I love it!! If you're worried about flavor, just remember to salt
>your soup at the end. If it tastes bland, add a little more salt.
>
>If you're still worried, start off by adding a can of chicken broth or
>using a ham hock/bone... I'd just throw it in at the beginning and
>fish out the bone at the end. I also think adding a small can of
>stewed tomato is good (NO chili powder for me though - that's not a
>flavor I want in soup), onion and garlic are a must, bay only if you
>wish, lemon will change the flavor too, but not as much as chili
>powder.
>
>Here's what I think is absolutely necessary: onion, garlic and salt.
>The rest is superfluous.

I didn't remember to add salt and pepper, as the directions instructed. It
would have made all the difference in the world. We'll salt and pepper the
final bowl of it when we fight over it tomorrow.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Throw away that seasoning packet, it's awful. Get a couple of smoked hocks
and cook them with the soup along with a diced large onion. It's absolutely
heaven.

"Damsel in dis Dress" > wrote in message
...
> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.
>
> Thanks,
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> A little birdie told me that "Richard Green" >
> said:
>
>> Try a tablespoon or two of dry sherry added before serving. (Try a
>> bit ön the side"before adding it to the entire soup, in case u don't
>> like it :-)
>
> I kept thinking it needed beer. I don't drink the stuff - ever, but
> I like to cook with it from time to time. Sherry's good, too.
>
> Carol

Beer certainly wouldn't hurt. And of course I forgot to mention onion,
garlic (and celery if you have it) - those are sort of a 'given'. Maybe
even carrots as Sheldon suggested. Bay leaf (to me) in bean soup is also a
'given'. Black pepper, of course. Penzey's tellicherry blend is nice. And
yes, as sf suggested, salt at the end. I prefer to salt each serving to
taste rather than dumping salt into the entire pot. I love the idea of
grated cheese on this sort of bean soup. I do that with my 5 Bean. But I
also like hot sauce or cayenne pepper in bean soup, too. Again, to taste in
each serving.

Jill

In article >,
wrote:

> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
> Thanks,
> Carol

Powdered ham stuff? Eeeewww. Where's the hambone from that ginormous
ham you had? I'd use that in there, too. The soup is good -- I think
there's been a contest to see how many dried legumes can be used -- when
I first saw those things they were 7-bean soup, then 9-bean soup, then
12-bean soup -- like, "Aha! My chance to get rid of these dried
legumes!" <grin> Personally, I'm inclined to navy bean soup -- haven't
made split pea in eons. What I really like are lentils but Rob doesn't
go for those. If there are too many black beans in the mix, the soup
can look kind of grim. Sure, a bayleaf would be nice. As always,
correct the seasoning before serving (I think that means salt and pepper
to taste. :-) (Don't forget the Gas-X)
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Damsel in dis Dress" > wrote in message
...
>A little birdie told me that "Richard Green" >
> said:
>
>>Try a tablespoon or two of dry sherry added before serving. (Try a bit ön
>>the side"before adding it to the entire soup, in case u don't like it :-)
>
> I kept thinking it needed beer. I don't drink the stuff - ever, but I
> like
> to cook with it from time to time. Sherry's good, too.
>
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

Well, the sherry idea is to add some acid to the mix, I think the Italians
call it a "digestivo' or some such thing. Any way, try the sherry, or some
balsamic and a bit of sugar, or some lime/lemon, whatever. It just gives a
bean/lentil soup or stew a zest it can't otherwise get, no matter what other
ingredients you add.
Richard.
"Damsel in dis Dress" > wrote in message
...
> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.
>
> Thanks,
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:


> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>

carol, any sort of smoked pork will go great with the beans. bacon, smoked
ham hocks and if you can get a country ham bone you'll be in heaven! onions
also work really well. i never use any of the packet thingies that come in
the bean packaging. they just cheapen the taste imo. i was lucky enough to
cook a country ham last saturday and saved the bones for beans. i now have
about a gallon of the best pinto beans i've ever made thanks to that ham
bone!

"Damsel in dis Dress" > wrote in message
...
> Neither Crash nor I have ever tried it, but we bought a bag of the dried
> beans with powdered ham stuff last night. You add canned tomatoes, chili
> powder, lemon juice, onions and garlic. Is this stuff good as-is, or
> should we be adding some other seasonings (I assume that a bay leaf is in
> order)? This is a 20-ounce bag. We'd better like this stuff!
>
> <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> Sheryl, for your concern.
>
> Thanks,
> Carol

I like the stuff but like all mixes its just a mix. The flavoring is up to
you. The flavor Packet is OK but IIRC is salty.

Here is their website -


http://www.hambeens.com/

the recipe calls for ham hocks. They are responsible for a lot of the
flavor.

Dimitri

A little birdie told me that "GoombaP" > said:

>Throw away that seasoning packet, it's awful. Get a couple of smoked hocks
>and cook them with the soup along with a diced large onion. It's absolutely
>heaven.

We have yet to find even a solitary ham hock in this town. If/when we do
find some, I'm going to stock up.

We're also planning on buying some of Penzey's broth stuff.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "jmcquown" > said:

>Beer certainly wouldn't hurt. And of course I forgot to mention onion,
>garlic (and celery if you have it) - those are sort of a 'given'. Maybe
>even carrots as Sheldon suggested. Bay leaf (to me) in bean soup is also a
>'given'. Black pepper, of course. Penzey's tellicherry blend is nice. And
>yes, as sf suggested, salt at the end. I prefer to salt each serving to
>taste rather than dumping salt into the entire pot. I love the idea of
>grated cheese on this sort of bean soup. I do that with my 5 Bean. But I
>also like hot sauce or cayenne pepper in bean soup, too. Again, to taste in
>each serving.

The first add-in that I thought of (besides bay leaves) was carrots. But I
really wanted to try the original deal (as much as possible, given the
ingredients we had on hand) before doctoring it *too* much.

The next time I make this soup, I'm going to leave the chili powder out,
and find another spin to put on it. It was very good, but it tasted too
much like chili. I'd like to have a soup that has its own flavor.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "Dimitri" > said:

>I like the stuff but like all mixes its just a mix. The flavoring is up to
>you. The flavor Packet is OK but IIRC is salty.
>
>Here is their website -
>
>http://www.hambeens.com/
>
>the recipe calls for ham hocks. They are responsible for a lot of the
>flavor.

Thanks, Dimitri. When my eyes stop being bleary (insomnia last night, so I
just woke up), I'll take a look at the site, and see what ideas they have.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that Melba's Jammin' >
said:

>Powdered ham stuff? Eeeewww. Where's the hambone from that ginormous
>ham you had? I'd use that in there, too.

The ham is gone. We had enough left for two or three more omelettes when I
discovered a tiny, dark green patch of mold. Out it went!

>The soup is good -- I think
>there's been a contest to see how many dried legumes can be used -- when
>I first saw those things they were 7-bean soup, then 9-bean soup, then
>12-bean soup -- like, "Aha! My chance to get rid of these dried
>legumes!" <grin>

If I made my own mult-bean mixture, I'd skip the lima beans and the
garbanzos.

>Personally, I'm inclined to navy bean soup -- haven't
>made split pea in eons. What I really like are lentils but Rob doesn't
>go for those. If there are too many black beans in the mix, the soup
>can look kind of grim. Sure, a bayleaf would be nice. As always,
>correct the seasoning before serving (I think that means salt and pepper
>to taste. :-)

Navy bean soup will appear sometime this week. So will split pea. And
black bean chili. Crash, like Rob, hates lentils, but he's agreed to taste
*mine* when I make them. He won't eat any soup that I didn't make. He was
traumatized by the death scene in _Soap_ many years ago. <G>

>(Don't forget the Gas-X)

Strangely, gas wasn't an issue, and we ate all but one serving of the soup
last night. I'd get much more gassy from eating a baked potato.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "A.C." > said:

>carol, any sort of smoked pork will go great with the beans. bacon, smoked
>ham hocks and if you can get a country ham bone you'll be in heaven! onions
>also work really well. i never use any of the packet thingies that come in
>the bean packaging. they just cheapen the taste imo. i was lucky enough to
>cook a country ham last saturday and saved the bones for beans. i now have
>about a gallon of the best pinto beans i've ever made thanks to that ham
>bone!

If we still can't find ham hocks, we're going to buy a ham steak for the
express purpose of making bean soups.

As far as pinto beans, I have to make a batch of those, and write down what
I toss in, and how much. I always cook them with beer and, and I never
cook them to mush. I like my beans to be beans. I serve them with
shredded cheddar melted on top.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:

> If we still can't find ham hocks, we're going to buy a ham steak for the
> express purpose of making bean soups.
>

ham steak would be great. just throw some chopped raw bacon in the pot if
you want some smokeyness added.

One time on Usenet, "Dimitri" > said:
> "Damsel in dis Dress" > wrote in message
> ...

> > <sarcasm> I know, I know. How can I buy a whole bag of soup mix when I
> > don't know whether or not I'll like it? </sarcasm> Thank you in advance,
> > Sheryl, for your concern.

> I like the stuff but like all mixes its just a mix. The flavoring is up to
> you. The flavor Packet is OK but IIRC is salty.
>
> Here is their website -
>
>
> http://www.hambeens.com/
>
> the recipe calls for ham hocks. They are responsible for a lot of the
> flavor.

Speaking of hocks; I used to be able to find fresh hock at my
local stupidmarket, but they don't get them anymore. I use ham
in my beans, but my Dad loves to use the fresh hocks rather than
the easily found smoked variety. What do you guys use? Just
curious...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Wed, 13 Apr 2005 13:43:54 -0500, Damsel in dis Dress wrote:

> If I made my own mult-bean mixture, I'd skip the lima beans and the
> garbanzos.

I think you probably needed to cook it a couple of hours longer in
that case. Did your beans have time to really "mush" up? I like it
thick with just a few beans that can can look at and say "that's a
bean".... which are NOT garbanzos and seldom limas.




Practice safe eating. Always use condiments.

On Wed, 13 Apr 2005 13:46:38 -0500, Damsel in dis Dress wrote:

> As far as pinto beans, I have to make a batch of those, and write down what
> I toss in, and how much. I always cook them with beer and, and I never
> cook them to mush. I like my beans to be beans. I serve them with
> shredded cheddar melted on top.

Pinto beans make teriffic soup! Cook them to a mush with lots of
onion and garlic (no broth, no ham). Salt it at the end and serve it
up with a dollop of good salsa and lots of chopped cilantro. A dab of
sour cream to top it all off is wickedly good. Serve with hot
tortillas and you've got a meal!



Practice safe eating. Always use condiments.

A little birdie told me that "A.C." > said:

>Damsel in dis Dress wrote:
>
>> If we still can't find ham hocks, we're going to buy a ham steak for the
>> express purpose of making bean soups.
>
>ham steak would be great. just throw some chopped raw bacon in the pot if
>you want some smokeyness added.

Crash suggested liquid smoke. I'm not sure that's the direction I want to
go, though. I do use it in my bean with bacon soup. I love Campbell's
bean with bacon, and my recipe is patterned after theirs.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> A little birdie told me that "A.C." >
> said:
>
>> Damsel in dis Dress wrote:
>>
>>> If we still can't find ham hocks, we're going to buy a
>>> ham steak
>>> for the express purpose of making bean soups.
>>
>> ham steak would be great. just throw some chopped raw
>> bacon in the
>> pot if you want some smokeyness added.
>
> Crash suggested liquid smoke. I'm not sure that's the
> direction I
> want to go, though. I do use it in my bean with bacon
> soup. I love
> Campbell's bean with bacon, and my recipe is patterned
> after theirs.
>
> Carol

Hey Carol,

Haven't seen you posting in a while, at least not anywhere
that I've been. How are you doing?

--
JJ.

A little birdie told me that sf > said:

>On Wed, 13 Apr 2005 13:43:54 -0500, Damsel in dis Dress wrote:
>
>> If I made my own mult-bean mixture, I'd skip the lima beans and the
>> garbanzos.
>
>I think you probably needed to cook it a couple of hours longer in
>that case. Did your beans have time to really "mush" up? I like it
>thick with just a few beans that can can look at and say "that's a
>bean".... which are NOT garbanzos and seldom limas.

I can't stand mushy soup. I never blend any of it, with the exception of a
small portion of potato soup, just to provide body. I want my beans to be
beans. Each variety almost needs to be cooked separately to achieve that.

My taste buds don't like lima beans. The garbanzos are just fine. My
objection is the drastic change in texture.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that sf > said:

>On Wed, 13 Apr 2005 13:46:38 -0500, Damsel in dis Dress wrote:
>
>> As far as pinto beans, I have to make a batch of those, and write down what
>> I toss in, and how much. I always cook them with beer and, and I never
>> cook them to mush. I like my beans to be beans. I serve them with
>> shredded cheddar melted on top.
>
>Pinto beans make teriffic soup! Cook them to a mush with lots of
>onion and garlic (no broth, no ham).

No mush! LOL!

>Salt it at the end and serve it
>up with a dollop of good salsa and lots of chopped cilantro. A dab of
>sour cream to top it all off is wickedly good. Serve with hot
>tortillas and you've got a meal!

Cilantro. Now, that sounds good.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Gal Called J.J. wrote:
> One time on Usenet, "Dimitri" > said:
>> "Damsel in dis Dress" > wrote in message
>> ...
>
>> I like the stuff but like all mixes its just a mix. The flavoring
>> is up to you. The flavor Packet is OK but IIRC is salty.
>>
>> Here is their website -
>>
>>
>> http://www.hambeens.com/
>>
>> the recipe calls for ham hocks. They are responsible for a lot of
>> the flavor.
>
> Speaking of hocks; I used to be able to find fresh hock at my
> local stupidmarket, but they don't get them anymore. I use ham
> in my beans, but my Dad loves to use the fresh hocks rather than
> the easily found smoked variety. What do you guys use? Just
> curious...

Have you asked at the meat counter whether they could order some hocks? I
can usually find both fresh and smoked hocks but then, they are practically
a staple around here

Jill

A little birdie told me that "JJ" > said:

>Hey Carol,
>
>Haven't seen you posting in a while, at least not anywhere
>that I've been. How are you doing?

Hey, JJ! I've been doing okay - with the exception of low-carbing. BAD
Carol! BAD Carol!

I post up a storm in RFC, in manic spurts. How goes it with you?

Carol
--
Coming at you live, from beautiful Lake Woebegon

One time on Usenet, "jmcquown" > said:
> Gal Called J.J. wrote:

<snip>

> > Speaking of hocks; I used to be able to find fresh hock at my
> > local stupidmarket, but they don't get them anymore. I use ham
> > in my beans, but my Dad loves to use the fresh hocks rather than
> > the easily found smoked variety. What do you guys use? Just
> > curious...
>
> Have you asked at the meat counter whether they could order some hocks?

I did ask a couple of months ago, but I should check again. I see
several places online that sell them, but I'm not sure how badly Dad
wants them -- they're coming for dinner (Linguini with Clams) on Friday,
so I'll see how he feels about it. I need to ask some of the other
stores too.

> I
> can usually find both fresh and smoked hocks but then, they are practically
> a staple around here

I'll bet, you living down South and all...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

One time on Usenet, Dog3 > said:
> "jmcquown" > wrote in
> :
> > Gal Called J.J. wrote:

> >> Speaking of hocks; I used to be able to find fresh hock at my
> >> local stupidmarket, but they don't get them anymore. I use ham
> >> in my beans, but my Dad loves to use the fresh hocks rather than
> >> the easily found smoked variety. What do you guys use? Just
> >> curious...
> >
> > Have you asked at the meat counter whether they could order some
> > hocks? I can usually find both fresh and smoked hocks but then, they
> > are practically a staple around here

> I have no problem finding either in St. Louis. Both are readily available
> in almost every grocery store.

Well then, I'm sure you wouldn't mind shipping some my way, right... ;-)

J.J. in WA (Really, I'm just kidding)

Damsel in dis Dress wrote on 13 Apr 2005 in rec.food.cooking

> A little birdie told me that "GoombaP"
> > said:
>
> >Throw away that seasoning packet, it's awful. Get a couple of
> >smoked hocks and cook them with the soup along with a diced large
> >onion. It's absolutely heaven.
>
> We have yet to find even a solitary ham hock in this town.
> If/when we do find some, I'm going to stock up.
>
> We're also planning on buying some of Penzey's broth stuff.
>
> Carol

Redi-base is better.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

A little birdie told me that Monsur Fromage du Pollet
> said:

>Damsel in dis Dress wrote on 13 Apr 2005 in rec.food.cooking
>
>> We're also planning on buying some of Penzey's broth stuff.
>
>Redi-base is better.

Thanks, kiddo.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> A little birdie told me that Monsur Fromage du Pollet
> > said:
>
>> Damsel in dis Dress wrote on 13 Apr 2005 in rec.food.cooking
>>
>>> We're also planning on buying some of Penzey's broth stuff.
>>
>> Redi-base is better.
>
> Thanks, kiddo.
>
> Carol

Check the sodium content on whatever you buy. I know you have a problem
with salt sensitivity and some of those "bases" are heavily laden with it.

Jill

Damsel in dis Dress wrote:
>
> Hey, JJ! I've been doing okay - with the exception of
> low-carbing.
> BAD Carol! BAD Carol!
>
> I post up a storm in RFC, in manic spurts. How goes it
> with you?
>
> Carol

I'm doing well and I am still maintaining just fine. Lots
of exercise helps.

I don't frequent this group much but it was pleasant to see
your name. As I've said to you in the past I can't see your
name and not feel good thoughts.

Take care my dear. Later.

--
JJ.

A little birdie told me that "JJ" > said:

>I'm doing well and I am still maintaining just fine. Lots
>of exercise helps.
>
>I don't frequent this group much but it was pleasant to see
>your name. As I've said to you in the past I can't see your
>name and not feel good thoughts.
>
>Take care my dear. Later.

Thanks, JJ. You've put a big smile on my face and a few tears welling up
in my eyes.

Huggles,
Carol
--
Coming at you live, from beautiful Lake Woebegon