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Old 03-19-2016, 12:06 AM   #21
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By cooking beans, are you referring to a certain type of bean or are you saying I need to pre-soak for when I am cooking them?

Beans confuse the daylights out of me. But I am easily confused, so there's that, too.
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Old 03-19-2016, 02:42 AM   #22
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I used to overnight soak any type of bean I was going to use. Then I read this (and a few other) articles:

Don't Soak Your Dried Beans

The last time I made a soup with beans (navy), I used them right from the bag, rinsed. I did cook the beans separately from the rest of the ingredients for part of the time because I needed to do some saute prepping in the larger soup pot while the beans cooked in a smaller one. I have to say the texture was more to our liking - some of them actually cooked up softer than pre-soaked beans and Himself likes them a little smooshy in soups. I thought the flavor was a tad better, too. Until I change my mind, I probably won't soak any smaller beans, but I will still overnight soak the big, harder ones (like chickpeas).
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Old 03-19-2016, 08:54 AM   #23
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Originally Posted by rodentraiser View Post
By cooking beans, are you referring to a certain type of bean or are you saying I need to pre-soak for when I am cooking them?

Beans confuse the daylights out of me. But I am easily confused, so there's that, too.
Now I'm confused All dried beans are "cooking" beans. They're inedible otherwise. I meant pre-soak before cooking.

Although after reading CG's link, it looks like it's not necessary after all. Just cook a little longer.
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Old 03-19-2016, 03:43 PM   #24
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Oh. I thought there was such a thing as a "cooking bean" as opposed to ones that weren't. That's OK, that's just me being me. I was in a math class once and the teacher was confusing me to no end when he kept saying "find the hole.." (we were studying areas). I thought he meant to find the hole somewhere in the part he was indicating and I didn't see it. He actually meant find the whole - as in find the whole area.

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Originally Posted by Cooking Goddess View Post

The last time I made a soup with beans (navy), I used them right from the bag, rinsed.
That's what I do when I make the refried beans. I just rinse them. After being on high in the crock pot and boiling for a couple of hours, they get soft on their own.
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Old 03-19-2016, 09:43 PM   #25
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I always soak dried beans. Just what I grew up with and learned from my mother.
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Old 03-19-2016, 10:24 PM   #26
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Seems to me if I put the crock pot on low for a soup, I have to soak the beans. If I have it on high, I can just get away with rinsing them.
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Old 03-19-2016, 10:45 PM   #27
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Me, too! I bought bags of black, pinto beans and split peas this week. A local grocery is closing so they had everything marked way down. Can't go wrong with having these on hand. A pantry staple.
Haggen? We drive to Zillah and buy beans, peas, and garbanzo in bulk. I'd have to make mine from scratch, too.

WinCo has some wonderful smoked hocks, too.
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Old 03-20-2016, 01:23 AM   #28
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I always soak dried beans. Just what I grew up with and learned from my mother.
I would probably do it the old fashioned TnT way too. It doesn't really take any more work, just the foresight to set them soaking the night before.
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Old 03-22-2016, 12:05 PM   #29
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Sounds way-good. I didn't think to add carrot or tomato.

Seeeeya Chief Longwind of the North
Thanks, Chief, it was really tasty. I added some rutabaga hafway through the week (it was my pot-o-soup for the week). Definitely am going to try stove-top smoking some turkey drumsticks soon. Might do it with tea and salt...
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Old 03-22-2016, 01:30 PM   #30
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Seems to me if I put the crock pot on low for a soup, I have to soak the beans. If I have it on high, I can just get away with rinsing them.
Why?
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beans, onion, recipe, salt, soup

Best Bean Soup I've Ever Made Ok, I know, bean soup is a very easy soup to make. But you have to understand, me being who I am, I often overcomplicate things. I'm always experimenting. For this soup, I kept it very simple and it came out way good. So, I'm just putting in this recipe to remind everyone how good food can be, without a lot of fuss. Enjoy. Ingredients: (All Beans were purchased pre-cooked from the supermarket) 48 oz. pinto beans 15 oz. black beans 15 oz. dark red kidney beans 1 large onion, rough dice 1 very good hot dog, quartered and sliced 8 strips of bacon, cut into 1 inch pieces 1 cup water 1/4 cup milk 1 tsp. kosher salt 1/2 tsp. black pepper. Fry the bacon, until half done (this isn't supposed to be crispy bacon), add the onion and pepper. When the onion is just beginning to soften, add the beans. let simmer for ten minutes. Add the salt, water, and milk. Simmer for thirty minutes to let the flavors distribute. Taste, correct the seasonings, and serve. Like I said, this was a very simple bean soup. And it was very tasty. The leftover beans can now be used to make baked beans, or refried beans, or a really good batch of chili, or put into some other kind of soup, used for lunches at work. I might even talk myself into serving up a bowl for a late night snack, with some good cheddar grated over the top. Occasionally, just once in a great while, life doesn't have to be so complicated. I have too many other things to complicate my days and nights right now. Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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