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Old 08-22-2006, 10:53 AM   #1
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Soup Beans---how do you make yours?

I usually make mine with some kind of bean ( great northern) with bacon slices, onion, and some cumin. The past three years I haven't had any luck making beans because I found out that hard water/rust will not cook beans right. Now that we have Culligan, I thought I'd try again. So, last night I boiled up a picnic ham and decided to use the bone for the beans. I soaked the beans last night and this morning I dumped them into the broth from the ham with the ham bone. Do you think that will be too much ham flavoring?

I'm hoping these beans turn out because I've been having a craving for a big ol' pot of beans!

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Old 08-22-2006, 12:26 PM   #2
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Quote:
Originally Posted by Euralenna
I usually make mine with some kind of bean ( great northern) with bacon slices, onion, and some cumin. The past three years I haven't had any luck making beans because I found out that hard water/rust will not cook beans right. Now that we have Culligan, I thought I'd try again. So, last night I boiled up a picnic ham and decided to use the bone for the beans. I soaked the beans last night and this morning I dumped them into the broth from the ham with the ham bone. Do you think that will be too much ham flavoring?

I'm hoping these beans turn out because I've been having a craving for a big ol' pot of beans!
Depends on how much you like ham I'd guess. Sounds pretty darn good to me..Enjoy your beans..What are you planning to go with them? Cornbread? french bread? salad? Curious minds want to know

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Old 08-22-2006, 12:29 PM   #3
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I don't think hard water makes any difference to cooking beans. But that is of no matter now. I usually use a whole ham bone when cooking beans. Don't add any salt until you know how much the ham bone has contributed.
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Old 08-22-2006, 01:04 PM   #4
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I think I'll make some cornbread to go with them. I just did a taste test and they are flavoring up nicely....and they are getting soft.

As far as the hard water goes, I've been making beans for alot of years and I've lived in alot of places/states. I've never had a problem cooking beans until I moved back to Mi and bought a house with well water and extremely hard/rusty water. I had a cheap Sears water softener that did nothing, so we just recently got a Culligan softener and reverse osmosis. I used the reverse osmosis water to cook the ham in, and then used that broth for the beans. So far, so good. I have tried cooking beans at least 6 times before the Culligan softener, and after them cooking on the stove for 10 hours---yes, 10 hrs!! they were still hard as a rock in the center and they shed their shell which had the texture of pill capsules. Maybe it's the well water and hard/rusty water combined? I'm happy to say that after about 2 hours simmering, the beans I just cooked are looking real good and tasting great!!
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Old 08-22-2006, 01:06 PM   #5
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Might have been old beans too. I have hard water and have had mixed results with beans. Mostly the kind you describe! I never thought perhaps it was the water. Weird.
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Old 08-22-2006, 01:09 PM   #6
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I will have to try filtered water next time I use dried beans.
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Old 08-22-2006, 01:18 PM   #7
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Give a thought to our pioneer foremothers with respect to cooking dried beans in hard water. ;o) It is the age of beans that keeps them from cooking well, in my opinion (and a lot of others).
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Old 08-22-2006, 01:19 PM   #8
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navy beans, chicken broth, ham hocks, celery, carrots, onion, garlic, bay leaf.

once cooked, bones removed, slilmy veggies pureed with some of the beans to make it nice and creamy, I add fresh herbs, hot sauce, sometimes smoked sausage, kale or spinach.

I love bean soup. Also make much the same with red lentils...a nice easy change.
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Old 08-22-2006, 02:24 PM   #9
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The only beans I've ever had a problem not softening was black beans. I buy them at the same place, but wonder if they have quite the turnover as others. Can you cook dried beans in a pressure cooker?
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Old 08-22-2006, 02:32 PM   #10
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fix your kale?

Quote:
Originally Posted by Robo410
navy beans, chicken broth, ham hocks, celery, carrots, onion, garlic, bay leaf.

once cooked, bones removed, slilmy veggies pureed with some of the beans to make it nice and creamy, I add fresh herbs, hot sauce, sometimes smoked sausage, kale or spinach.

I love bean soup. Also make much the same with red lentils...a nice easy change.
Just read that you use kale in soup? do you have a recipe I could use for kale that is drying up? Thanks.

Know this isn't the right place but kale is mentioned here.
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