Is anyone familiar with this brand of beans? I have a recipe that
calls for 2 cans, rinsed and drained, and wonder if I can substitute
cans of regular pork and beans or if they are like kidney beans in a
liquid. Thanks for any help.....Sharon

biig wrote:
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid.

What's the recipe?

Sheldon

"biig" > wrote in message ...
>
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

I wouldn't substitute pork and beans for great northern beans - however,
I've not seen your recipe.
I would say that you could substitute canned white beans or cannellini beans
for great northern.
HTH,
Dee

In article >, biig > wrote:

> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

Great Northerns are a white bean. :-)
Totall different in taste and texture.

They are my favorites!

And no, I'd not try to substitute.....

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Sheldon wrote:
>
> biig wrote:
> > Is anyone familiar with this brand of beans? I have a recipe that
> > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > cans of regular pork and beans or if they are like kidney beans in a
> > liquid.
>
> What's the recipe?

It's a recipe for slow cooker bean soup:-

1 1/2 c diced ham
1 cup diced onion
1 cup chopped celery
1 cup shredded carrots
1 cup Hunt's tomato sauce
2 cups hot water
20 ounces great northern beans, drained and rinsed
1 tbsp splenda or sugar twin
1 tps dried parsley.

Combine all ingredients and cook on low for 6-8 hours, mixing well
before serving.

DH asked for some bean soup and this one fits with my schedule. I
just didn't know what kind of beans it called for, not being familiar
with the Great Northern brand. I'll pick up some this week with the
groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
healthy recipes in this one. We're diabetic and also watch our fat
intake.
> Thanks.....Sharon
> Sheldon

"biig" wrote ..
>
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

Great Northern is a type of bean (like red, black, pinto, kidney except
white), not a brand name like Bush's or B&M so, no, pork and beans won't
work. I think there is an Italian type, cann... (sp?), that is acceptable.

Pam

OmManiPadmeOmelet wrote:
> In article >, biig > wrote:
>
> > Is anyone familiar with this brand of beans? I have a recipe that
> > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > cans of regular pork and beans or if they are like kidney beans in a
> > liquid. Thanks for any help.....Sharon
>
> Great Northerns are a white bean. :-)
> Totall different in taste and texture.
>
> They are my favorites!
>
> And no, I'd not try to substitute.....

Why not... there's absolutely no reason one can't sustitute pea beans
or navy beans for great northerns. But regardless, especially since
the OP is talking canned beans, and is also mentioning canned pork n'
beans, it's really not possible to offer anything other than wild
speculation until/unless the recipe is posted. You're just blowing
bean farts.

Sheldon

pjjehg wrote:
>
> "biig" wrote ..
> >
> > Is anyone familiar with this brand of beans? I have a recipe that
> > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > cans of regular pork and beans or if they are like kidney beans in a
> > liquid. Thanks for any help.....Sharon
>
> Great Northern is a type of bean (like red, black, pinto, kidney except
> white), not a brand name like Bush's or B&M so, no, pork and beans won't
> work. I think there is an Italian type, cann... (sp?), that is acceptable.
>
> Pam

Thanks Pam. I have never heard of them before. ...Sharon

biig wrote:
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon


They are just like navy beans, only more so.

You can probably substitute any canned white beans.

Best regards,
Bob

In article >, biig > wrote:

> Is anyone familiar with this brand of beans?

It's not a brand, but a type of bean, like kidney or pinto or
garbanzo. You should be able to find them among the other canned beans.


Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >, biig > wrote:

> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

Also, you can use just about any white bean you like as a substitute.


Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

pjjehg wrote:
> "biig" wrote ..
> >
> > Is anyone familiar with this brand of beans? I have a recipe that
> > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > cans of regular pork and beans or if they are like kidney beans in a
> > liquid. Thanks for any help.....Sharon
>
> Great Northern is a type of bean (like red, black, pinto, kidney except
> white), not a brand name like Bush's or B&M so, no, pork and beans won't
> work. I think there is an Italian type, cann... (sp?), that is acceptable.
>
> Pam

HTF do you know what will or will not work without knowing the
recipe?!?!?

Sheldon

"biig" > wrote in message ...
>
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon


They are quite tasty. Mom would get the dried beans and prepare some pork
like ham hock or something. And a bay leaf or two... who knows what else
makes Mom's cooking the best?

I do enjoy great northerns... they are kind of like limas but tastier and
you have some sort of bean gravy left behind... or maybe just the way Mom
made it. :-)


--
These ain't Mentos... but they'll freshen your breath!
http://tinyurl.com/cr5ka

In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >, biig > wrote:
> >
> > > Is anyone familiar with this brand of beans? I have a recipe that
> > > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > > cans of regular pork and beans or if they are like kidney beans in a
> > > liquid. Thanks for any help.....Sharon
> >
> > Great Northerns are a white bean. :-)
> > Totall different in taste and texture.
> >
> > They are my favorites!
> >
> > And no, I'd not try to substitute.....
>
> Why not... there's absolutely no reason one can't sustitute pea beans
> or navy beans for great northerns. But regardless, especially since
> the OP is talking canned beans, and is also mentioning canned pork n'
> beans, it's really not possible to offer anything other than wild
> speculation until/unless the recipe is posted. You're just blowing
> bean farts.
>
> Sheldon
>

<smooch> Thanks luv!

I was specifically referring to the OP's idea of using pork and beans in
place of great northerns.

You won't have anywhere near the same recipe if you do that.

It's ok to change a recipe, but don't expect it to turn out anywhere
near the same tasted/texture.

Pork and beans are usually pintos!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"biig" > wrote in message ...
>
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

Caned pork and beans are in a heavily flavored sauce - canned GN beans are in a
simple but salty broth. Could you substitute the beans - sure but the recipe
will turn out differently.

Dimitri

Dimitri wrote on 25 Aug 2005 in rec.food.cooking

>
> "biig" > wrote in message
> ...
> >
> > Is anyone familiar with this brand of beans? I have a recipe
> > that
> > calls for 2 cans, rinsed and drained, and wonder if I can
> > substitute cans of regular pork and beans or if they are like
> > kidney beans in a liquid. Thanks for any help.....Sharon
>
> Caned pork and beans are in a heavily flavored sauce - canned GN
> beans are in a simple but salty broth. Could you substitute the
> beans - sure but the recipe will turn out differently.
>
> Dimitri
>
>
>

I thought Navy beans were another name for GN.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> Dimitri wrote on 25 Aug 2005 in rec.food.cooking
>
>>
>> "biig" > wrote in message
>> ...
>> >
>> > Is anyone familiar with this brand of beans? I have a recipe
>> > that
>> > calls for 2 cans, rinsed and drained, and wonder if I can
>> > substitute cans of regular pork and beans or if they are like
>> > kidney beans in a liquid. Thanks for any help.....Sharon
>>
>> Caned pork and beans are in a heavily flavored sauce - canned GN
>> beans are in a simple but salty broth. Could you substitute the
>> beans - sure but the recipe will turn out differently.
>>
>> Dimitri
>>
>>
>>
>
> I thought Navy beans were another name for GN.

Nope - take a look he

http://www.northarvestbean.org/html/chefreference.cfm

The Navy bean is smaller.

Dimitri

Dimitri wrote:

>
> "Mr Libido Incognito" > wrote in message
> ...

> > I thought Navy beans were another name for GN.
>
> Nope - take a look he
>
> http://www.northarvestbean.org/html/chefreference.cfm
>
> The Navy bean is smaller.


Yeah, Great Northerns are very much like white pinto beans. I use them
for (Texans cover your ears) white bean chili.




Brian

Mr Libido Incognito wrote:
> Dimitri wrote on 25 Aug 2005 in rec.food.cooking
>
> >
> > "biig" > wrote in message
> > ...
> > >
> > > Is anyone familiar with this brand of beans? I have a recipe
> > > that
> > > calls for 2 cans, rinsed and drained, and wonder if I can
> > > substitute cans of regular pork and beans or if they are like
> > > kidney beans in a liquid. Thanks for any help.....Sharon
> >
> > Caned pork and beans are in a heavily flavored sauce - canned GN
> > beans are in a simple but salty broth. Could you substitute the
> > beans - sure but the recipe will turn out differently.
> >
> > Dimitri
> >
> >
> >
>
> I thought Navy beans were another name for GN.

No, not the same bean, very similar but not synonymous. Navy beans are
smaller, pea beans are smaller still. I don't think you will readily
find canned great northern, navy, and pea beans specifically, typically
the can will indicate "small white beans". To purchase the specific
bean you pretty much need to go with dried. There are literally
thousands of different specific types of beans but only a handful,
perhaps ten at the most, are canned (mostly because most are just
differently colored/marked and the coloring/markings disappears when
cooked). And therein lies why I requested the specific recipe, may
have been a recipe for three bean salad, then any canned beans would
do... even no law says ya can't use more than three.

Just amazing that people requesting specific information about an
ingredient for a recipe don't think to mention the recipe... obviously
they *can't* think... that's why they don't know beans.

Sheldon

I live in Mid-Missouri and while I can't get meat loaf mix, I can get all
three of these beans (Great Nothern, Navy and Pea) canned. In fact I'm kinda
astounded a the variety of canned beans here. Go figure. :0)

Lisa aka Pagemaster

Lisa Smith wrote:

> I live in Mid-Missouri

[Consults the map]

Ah, near Lake of the Ozarks I see. My Friend The Executive has a condo
near Tan-Tar-A.

> and while I can't get meat loaf mix, I can get
> all three of these beans (Great Nothern, Navy and Pea) canned. In
> fact I'm kinda astounded a the variety of canned beans here. Go
> figure. :0)

In my pantry, I regularly stock: black, GN, red, pinto, and light
kidney beans. Lots of different chili-type dishes I like.




Brian

Great Northern beans are a type of bean, not a brand of canned beans.
You can buy Great Northerns either canned (if you can find them) or
dried (which are more common--they have to be soaked and cooked.)
"Great Northern Beans
Great Northern beans are very popular for baked beans and soups.

"Great Northern Beans are a North American bean, which is popular in
France for making cassoulet (a white bean casserole) and in the whole
Mediterranean where many beans of a similar appearance are cultivated.
These beans have a delicate flavor, thin skin, and are flat, kidney
shaped, medium-sized white beans."

"Sheldon" > wrote in message
ups.com...

<snip>
> Just amazing that people requesting specific information about an
> ingredient for a recipe don't think to mention the recipe... obviously
> they *can't* think... that's why they don't know beans.
>
> Sheldon


LOL - Very good - Don't know Beans!

Dimitri

"OmManiPadmeOmelet" > wrote in message
...
<snip>
> Pork and beans are usually pintos!
> --
> Om.

I have never seen canned "pork and beans" made from pintos. They are usually
made from "pea" or "navy" beans.

Charlie

Sharon--
Here is a photo of Great Northern Beans .

http://tinyurl.com/7hfcn

Great Northern is not a brand, it is a type of bean. Did you know you
can get a picture of almost anything, not just food? Do this:
Go to Google.com. Before you type in anything in the Search Box, click
on "Images" above the box. Then type in the name of what you want to
see a picture of. It's amazing.
Nancree

"biig" > wrote in message ...
>
> Is anyone familiar with this brand of beans? I have a recipe that
> calls for 2 cans, rinsed and drained, and wonder if I can substitute
> cans of regular pork and beans or if they are like kidney beans in a
> liquid. Thanks for any help.....Sharon

Sharon, Great Northern Beans are a variety of bean not a brand. What you
need are canned (plain) Great Northern Beans of any brand. Substitutes that
would be suitable would be pea beans or navy beans. Sometimes you can find
'large white beans" which are essentially the same as Great Northern Beans

Charlie

"nancree" > wrote in message
oups.com...
> Great Northern beans are a type of bean, not a brand of canned beans.
> You can buy Great Northerns either canned (if you can find them) or
> dried (which are more common--they have to be soaked and cooked.)
> "Great Northern Beans
> Great Northern beans are very popular for baked beans and soups.
>
> "Great Northern Beans are a North American bean, which is popular in
> France for making cassoulet (a white bean casserole) and in the whole
> Mediterranean where many beans of a similar appearance are cultivated.
> These beans have a delicate flavor, thin skin, and are flat, kidney
> shaped, medium-sized white beans."

Cassoulet is exactly what I make with the Great Northerns. Of course it's
not authentic cassoulet (duck and assorted what-not ingredients) I use
chicken, thick-cut bacon and smoked sausage but it's still pretty tasty.

Lisa aka Pagemaster

"Charles Gifford" > wrote in message
nk.net...
>
> "biig" > wrote in message ...
> >
> > Is anyone familiar with this brand of beans? I have a recipe that
> > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > cans of regular pork and beans or if they are like kidney beans in a
> > liquid. Thanks for any help.....Sharon
>
> Sharon, Great Northern Beans are a variety of bean not a brand. What you
> need are canned (plain) Great Northern Beans of any brand. Substitutes
that
> would be suitable would be pea beans or navy beans. Sometimes you can find
> 'large white beans" which are essentially the same as Great Northern Beans
>
> Charlie
She could probably use canned cannelini (sp?) also.

Lisa aka Pagemaster

Charles Gifford wrote:
> "OmManiPadmeOmelet" > wrote in message
> ...
> <snip>
>> Pork and beans are usually pintos!
>> --
>> Om.
>
> I have never seen canned "pork and beans" made from pintos. They are
> usually made from "pea" or "navy" beans.
>
> Charlie

Right. And they contain brown sugar, molasses, pork... all the stuff that
makes pork & beans pork & beans Definitely not what is wanted in the
OP's soup.

Jill

"Default User" > wrote in message
...
> Lisa Smith wrote:
>
> > I live in Mid-Missouri
>
> [Consults the map]
>
> Ah, near Lake of the Ozarks I see. My Friend The Executive has a condo
> near Tan-Tar-A.
>
> > and while I can't get meat loaf mix, I can get
> > all three of these beans (Great Nothern, Navy and Pea) canned. In
> > fact I'm kinda astounded a the variety of canned beans here. Go
> > figure. :0)
>
> In my pantry, I regularly stock: black, GN, red, pinto, and light
> kidney beans. Lots of different chili-type dishes I like.
> Brian

I actually live in Jefferson City, But DD and I owned a store at the Lake
for almost 20 years. You should SEE some of the homes that people call
summer homes!

Lisa aka Pagemaster

biig wrote:
> Sheldon wrote:
> >
> > biig wrote:
> > > Is anyone familiar with this brand of beans? I have a recipe that
> > > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > > cans of regular pork and beans or if they are like kidney beans in a
> > > liquid.
> >
> > What's the recipe?
>
> It's a recipe for slow cooker bean soup:-
>
> 1 1/2 c diced ham
> 1 cup diced onion
> 1 cup chopped celery
> 1 cup shredded carrots
> 1 cup Hunt's tomato sauce
> 2 cups hot water
> 20 ounces great northern beans, drained and rinsed
> 1 tbsp splenda or sugar twin
> 1 tps dried parsley.
>
> Combine all ingredients and cook on low for 6-8 hours, mixing well
> before serving.
>
> DH asked for some bean soup and this one fits with my schedule. I
> just didn't know what kind of beans it called for, not being familiar
> with the Great Northern brand. I'll pick up some this week with the
> groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
> healthy recipes in this one. We're diabetic and also watch our fat
> intake.

Seems to me that's not a slow cooker recipe, the beans are already
fully cooked and everything else will cook on the stove top in 20
minutes. Actually it's a sorry ass recipe, contains no spices, no
herbs, no stock, and I've no idea what the sweetener is for.... I don't
do slow cooking but it seems to me eight hours is an awfully long time
to cook already fully cooked beans, I mean last I looked they just need
to be heated. I can tell right away I wouldn't bother with that
recipe, I wouldn't call it any kind of soup but it's definitely a total
waste of ingredients, time, and energy... it's okay if you have a
hungry insinkerator.

Sheldon

Sheldon wrote:
> biig wrote:
>
>>Sheldon wrote:
>>
>>>biig wrote:
>>>
>>>>Is anyone familiar with this brand of beans? I have a recipe that
>>>>calls for 2 cans, rinsed and drained, and wonder if I can substitute
>>>>cans of regular pork and beans or if they are like kidney beans in a
>>>>liquid.
>>>
>>>What's the recipe?
>>
>> It's a recipe for slow cooker bean soup:-
>>
>> 1 1/2 c diced ham
>> 1 cup diced onion
>> 1 cup chopped celery
>> 1 cup shredded carrots
>> 1 cup Hunt's tomato sauce
>> 2 cups hot water
>> 20 ounces great northern beans, drained and rinsed
>> 1 tbsp splenda or sugar twin
>> 1 tps dried parsley.
>>
>> Combine all ingredients and cook on low for 6-8 hours, mixing well
>>before serving.
>>
>> DH asked for some bean soup and this one fits with my schedule. I
>>just didn't know what kind of beans it called for, not being familiar
>>with the Great Northern brand. I'll pick up some this week with the
>>groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
>>healthy recipes in this one. We're diabetic and also watch our fat
>>intake.
>
>
> Seems to me that's not a slow cooker recipe, the beans are already
> fully cooked and everything else will cook on the stove top in 20
> minutes. Actually it's a sorry ass recipe, contains no spices, no
> herbs, no stock, and I've no idea what the sweetener is for.... I don't
> do slow cooking but it seems to me eight hours is an awfully long time
> to cook already fully cooked beans, I mean last I looked they just need
> to be heated. I can tell right away I wouldn't bother with that
> recipe, I wouldn't call it any kind of soup but it's definitely a total
> waste of ingredients, time, and energy... it's okay if you have a
> hungry insinkerator.
>
> Sheldon
>


It looks *edible* to me, but that's about it. (I wouldn't particularly
want to eat it.) I wonder if the original recipe called for soaked
dried GN beans (drained and rinsed) and it got written down wrong
somewhere along the way. I can't think of any reason to drain and rinse
canned beans before putting them in soup -- the juice is the best part.


If "biig" buys a 1 pound bag of dried beans, it will usually have a soup
recipe on the label. Something like this: soak the beans, drain, and
cover with fresh water. (Small white beans are especially good for
soup.) Add a bay leaf, a ham hock or some diced ham, and chopped onion,
celery, and carrot. If you used a diced ham instead of ham hock, maybe
add a can of chicken broth. Cook for several hours until the beans are
soft. Season with salt and lots of pepper. The soup will be a lot
thicker the next day and may need to be thinned with some water or broth.

Bob

Sheldon wrote:
>
> Mr Libido Incognito wrote:
> > Dimitri wrote on 25 Aug 2005 in rec.food.cooking
> >
> > >
> > > "biig" > wrote in message
> > > ...
> > > >
> > > > Is anyone familiar with this brand of beans? I have a recipe
> > > > that
> > > > calls for 2 cans, rinsed and drained, and wonder if I can
> > > > substitute cans of regular pork and beans or if they are like
> > > > kidney beans in a liquid. Thanks for any help.....Sharon
> > >
> > > Caned pork and beans are in a heavily flavored sauce - canned GN
> > > beans are in a simple but salty broth. Could you substitute the
> > > beans - sure but the recipe will turn out differently.
> > >
> > > Dimitri
> > >
> > >
> > >
> >
> > I thought Navy beans were another name for GN.
>
> No, not the same bean, very similar but not synonymous. Navy beans are
> smaller, pea beans are smaller still. I don't think you will readily
> find canned great northern, navy, and pea beans specifically, typically
> the can will indicate "small white beans". To purchase the specific
> bean you pretty much need to go with dried. There are literally
> thousands of different specific types of beans but only a handful,
> perhaps ten at the most, are canned (mostly because most are just
> differently colored/marked and the coloring/markings disappears when
> cooked). And therein lies why I requested the specific recipe, may
> have been a recipe for three bean salad, then any canned beans would
> do... even no law says ya can't use more than three.
>
> Just amazing that people requesting specific information about an
> ingredient for a recipe don't think to mention the recipe... obviously
> they *can't* think... that's why they don't know beans.
>
> Sheldon

Well, I may not know beans, but I'm smart enough to come here for
answers to my cooking questions..lol....Sharon

nancree wrote:
>
> Sharon--
> Here is a photo of Great Northern Beans .
>
> http://tinyurl.com/7hfcn
>
> Great Northern is not a brand, it is a type of bean. Did you know you
> can get a picture of almost anything, not just food? Do this:
> Go to Google.com. Before you type in anything in the Search Box, click
> on "Images" above the box. Then type in the name of what you want to
> see a picture of. It's amazing.
> Nancree
Thanks, Nancree....I didn't know that...there is a lot of that type of
stuff that I know nothing about....but at least I'm bean educated
now....
lol Sharon

Sheldon wrote:
>
> biig wrote:
> > Sheldon wrote:
> > >
> > > biig wrote:
> > > > Is anyone familiar with this brand of beans? I have a recipe that
> > > > calls for 2 cans, rinsed and drained, and wonder if I can substitute
> > > > cans of regular pork and beans or if they are like kidney beans in a
> > > > liquid.
> > >
> > > What's the recipe?
> >
> > It's a recipe for slow cooker bean soup:-
> >
> > 1 1/2 c diced ham
> > 1 cup diced onion
> > 1 cup chopped celery
> > 1 cup shredded carrots
> > 1 cup Hunt's tomato sauce
> > 2 cups hot water
> > 20 ounces great northern beans, drained and rinsed
> > 1 tbsp splenda or sugar twin
> > 1 tps dried parsley.
> >
> > Combine all ingredients and cook on low for 6-8 hours, mixing well
> > before serving.
> >
> > DH asked for some bean soup and this one fits with my schedule. I
> > just didn't know what kind of beans it called for, not being familiar
> > with the Great Northern brand. I'll pick up some this week with the
> > groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
> > healthy recipes in this one. We're diabetic and also watch our fat
> > intake.
>
> Seems to me that's not a slow cooker recipe, the beans are already
> fully cooked and everything else will cook on the stove top in 20
> minutes. Actually it's a sorry ass recipe, contains no spices, no
> herbs, no stock, and I've no idea what the sweetener is for.... I don't
> do slow cooking but it seems to me eight hours is an awfully long time
> to cook already fully cooked beans, I mean last I looked they just need
> to be heated. I can tell right away I wouldn't bother with that
> recipe, I wouldn't call it any kind of soup but it's definitely a total
> waste of ingredients, time, and energy... it's okay if you have a
> hungry insinkerator.
>
> Sheldon

Well, Shel, I won't knock it until I've tried it....Sharon

zxcvbob wrote:
>
> Sheldon wrote:
> > biig wrote:
> >
> >>Sheldon wrote:
> >>
> >>>biig wrote:
> >>>
> >>>>Is anyone familiar with this brand of beans? I have a recipe that
> >>>>calls for 2 cans, rinsed and drained, and wonder if I can substitute
> >>>>cans of regular pork and beans or if they are like kidney beans in a
> >>>>liquid.
> >>>
> >>>What's the recipe?
> >>
> >> It's a recipe for slow cooker bean soup:-
> >>
> >> 1 1/2 c diced ham
> >> 1 cup diced onion
> >> 1 cup chopped celery
> >> 1 cup shredded carrots
> >> 1 cup Hunt's tomato sauce
> >> 2 cups hot water
> >> 20 ounces great northern beans, drained and rinsed
> >> 1 tbsp splenda or sugar twin
> >> 1 tps dried parsley.
> >>
> >> Combine all ingredients and cook on low for 6-8 hours, mixing well
> >>before serving.
> >>
> >> DH asked for some bean soup and this one fits with my schedule. I
> >>just didn't know what kind of beans it called for, not being familiar
> >>with the Great Northern brand. I'll pick up some this week with the
> >>groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
> >>healthy recipes in this one. We're diabetic and also watch our fat
> >>intake.
> >
> >
> > Seems to me that's not a slow cooker recipe, the beans are already
> > fully cooked and everything else will cook on the stove top in 20
> > minutes. Actually it's a sorry ass recipe, contains no spices, no
> > herbs, no stock, and I've no idea what the sweetener is for.... I don't
> > do slow cooking but it seems to me eight hours is an awfully long time
> > to cook already fully cooked beans, I mean last I looked they just need
> > to be heated. I can tell right away I wouldn't bother with that
> > recipe, I wouldn't call it any kind of soup but it's definitely a total
> > waste of ingredients, time, and energy... it's okay if you have a
> > hungry insinkerator.
> >
> > Sheldon
> >
>
> It looks *edible* to me, but that's about it. (I wouldn't particularly
> want to eat it.) I wonder if the original recipe called for soaked
> dried GN beans (drained and rinsed) and it got written down wrong
> somewhere along the way. I can't think of any reason to drain and rinse
> canned beans before putting them in soup -- the juice is the best part.
>
> If "biig" buys a 1 pound bag of dried beans, it will usually have a soup
> recipe on the label. Something like this: soak the beans, drain, and
> cover with fresh water. (Small white beans are especially good for
> soup.) Add a bay leaf, a ham hock or some diced ham, and chopped onion,
> celery, and carrot. If you used a diced ham instead of ham hock, maybe
> add a can of chicken broth. Cook for several hours until the beans are
> soft. Season with salt and lots of pepper. The soup will be a lot
> thicker the next day and may need to be thinned with some water or broth.
>
> Bob
This recipe is for quick to prepare meals, low in fat,sodium etc.
We're diabetic and have cholesterol issues too. The ham called for is
lean and low sodium. I think the amount of celery called for, will
season the dish to our taste. We aren't used to lots of
salt......Sharon

biig wrote:
>
> zxcvbob wrote:
>
>>Sheldon wrote:
>>
>>>biig wrote:
>>>
>>>
>>>>Sheldon wrote:
>>>>
>>>>
>>>>>biig wrote:
>>>>>
>>>>>
>>>>>>Is anyone familiar with this brand of beans? I have a recipe that
>>>>>>calls for 2 cans, rinsed and drained, and wonder if I can substitute
>>>>>>cans of regular pork and beans or if they are like kidney beans in a
>>>>>>liquid.
>>>>>
>>>>>What's the recipe?
>>>>
>>>> It's a recipe for slow cooker bean soup:-
>>>>
>>>> 1 1/2 c diced ham
>>>> 1 cup diced onion
>>>> 1 cup chopped celery
>>>> 1 cup shredded carrots
>>>> 1 cup Hunt's tomato sauce
>>>> 2 cups hot water
>>>> 20 ounces great northern beans, drained and rinsed
>>>> 1 tbsp splenda or sugar twin
>>>> 1 tps dried parsley.
>>>>
>>>> Combine all ingredients and cook on low for 6-8 hours, mixing well
>>>>before serving.
>>>>
>>>> DH asked for some bean soup and this one fits with my schedule. I
>>>>just didn't know what kind of beans it called for, not being familiar
>>>>with the Great Northern brand. I'll pick up some this week with the
>>>>groceries. It's from "A Potful of Recipes" by JoAnn Lund Many good
>>>>healthy recipes in this one. We're diabetic and also watch our fat
>>>>intake.
>>>
>>>
>>>Seems to me that's not a slow cooker recipe, the beans are already
>>>fully cooked and everything else will cook on the stove top in 20
>>>minutes. Actually it's a sorry ass recipe, contains no spices, no
>>>herbs, no stock, and I've no idea what the sweetener is for.... I don't
>>>do slow cooking but it seems to me eight hours is an awfully long time
>>>to cook already fully cooked beans, I mean last I looked they just need
>>>to be heated. I can tell right away I wouldn't bother with that
>>>recipe, I wouldn't call it any kind of soup but it's definitely a total
>>>waste of ingredients, time, and energy... it's okay if you have a
>>>hungry insinkerator.
>>>
>>>Sheldon
>>>
>>
>>It looks *edible* to me, but that's about it. (I wouldn't particularly
>>want to eat it.) I wonder if the original recipe called for soaked
>>dried GN beans (drained and rinsed) and it got written down wrong
>>somewhere along the way. I can't think of any reason to drain and rinse
>>canned beans before putting them in soup -- the juice is the best part.
>>
>>If "biig" buys a 1 pound bag of dried beans, it will usually have a soup
>>recipe on the label. Something like this: soak the beans, drain, and
>>cover with fresh water. (Small white beans are especially good for
>>soup.) Add a bay leaf, a ham hock or some diced ham, and chopped onion,
>>celery, and carrot. If you used a diced ham instead of ham hock, maybe
>>add a can of chicken broth. Cook for several hours until the beans are
>>soft. Season with salt and lots of pepper. The soup will be a lot
>>thicker the next day and may need to be thinned with some water or broth.
>>
>>Bob
>
> This recipe is for quick to prepare meals, low in fat,sodium etc.
> We're diabetic and have cholesterol issues too. The ham called for is
> lean and low sodium. I think the amount of celery called for, will
> season the dish to our taste. We aren't used to lots of
> salt......Sharon


The problem isn't the lack of seasoning, it's that you are starting with
canned beans and then cooking them for 8 hours. Rinsing the beans
before-hand is a ridiculous extra step that will diminish the soup quite
a bit.

If you make your recipe but use *dried* beans that you soaked overnight,
it might actually be good, and it wouldn't really be any more work.

Bob

biig wrote on 25 Aug 2005 in rec.food.cooking

> This recipe is for quick to prepare meals, low in fat,sodium etc.
> We're diabetic and have cholesterol issues too. The ham called for is
> lean and low sodium. I think the amount of celery called for, will
> season the dish to our taste. We aren't used to lots of
> salt......Sharon
>
>

Is you're Diabetic...the beans are too carby.
Nothing cooked in a crock pot can be considered quick.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> biig wrote on 25 Aug 2005 in rec.food.cooking
>
>> This recipe is for quick to prepare meals, low in fat,sodium etc.
>> We're diabetic and have cholesterol issues too. The ham called for is
>> lean and low sodium. I think the amount of celery called for, will
>> season the dish to our taste. We aren't used to lots of
>> salt......Sharon
>>
>>
>
> Is you're Diabetic...the beans are too carby.
> Nothing cooked in a crock pot can be considered quick.
>
"Beans, Beans, Good for Your Heart."
http://www.emersonecologics.com/Newswire.asp?id=254
Dee Dee

On Thu, 25 Aug 2005 21:05:39 -0500, zxcvbob wrote:

> If you make your recipe but use *dried* beans that you soaked overnight,
> it might actually be good, and it wouldn't really be any more work

Discard that soaking water and discard the water you use to bring your
beans up to their first boil.... it practically elimates "the musical
fruit" part of beans.