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Old 09-26-2006, 01:00 PM   #11
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Quote:
Originally Posted by carolelaine
You could also try this. Boil the dried beans for about 5 minutes and then let them sit in the water for an hour. Drain beans, add chicken broth, onion, canned tomatoes, and ham pieces, and hot sauce to taste. Really good on a chilly evening with some cheesy cornbread.
Seems like the beans will be hard after being in water for an hour and 5 minutes. Am I missing something?
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Old 09-26-2006, 01:20 PM   #12
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I think she means then cook as usual - it's another way of "soaking overnight". You bring to a boil, turn off burner, let sit 1 hour. I'm pretty sure that is what she is implying. This is considered the quick method of soaking.
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Old 09-26-2006, 02:36 PM   #13
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Originally Posted by kitchenelf
I think she means then cook as usual - it's another way of "soaking overnight". You bring to a boil, turn off burner, let sit 1 hour. I'm pretty sure that is what she is implying. This is considered the quick method of soaking.
I thought maybe that was the case. Just checking!
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Old 09-26-2006, 06:01 PM   #14
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I am so sorry, I did mean to cook the beans in the chicken broth as usual, or until they are tender. Elf, I make my cornbread almost like yours except that I use sauteed onions, and buttermilk instead of milk, and sour cream in place of the oil. I know I am off the subject of the thread, but it really is perfect with the bean soup.
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Old 09-26-2006, 06:29 PM   #15
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I use some crushed red pepper flakes in most of my dried bean dishes. It really perks them up!
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Old 09-26-2006, 06:34 PM   #16
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Quote:
Originally Posted by carolelaine
I am so sorry, I did mean to cook the beans in the chicken broth as usual, or until they are tender. Elf, I make my cornbread almost like yours except that I use sauteed onions, and buttermilk instead of milk, and sour cream in place of the oil. I know I am off the subject of the thread, but it really is perfect with the bean soup.
Sometimes when I don't have enough time to soak the beans for hours and hours, I pour boiling water over them and let them sit for a couple of hours. It's almost as good as letting them sit overnight.

As per the above quote, sometimes I make my cornbread - very much like caroleaine's - and instead of baking it in my cast-iron skillet, I drop it onto a hot greased griddle and serve it as corn cakes. My husband says he might like it better this way. The leftovers if there are any are good warmed up for breakfast with butter and syrup.
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Old 09-26-2006, 07:42 PM   #17
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Is it possible to over-soak the beans?
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Old 09-26-2006, 07:48 PM   #18
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sure, if they start to sprout or mold, you've gone too far.

I always like to add a few carrots to the soup and mash then up with the beans abit to thicken the broth. Love bean soup!
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Old 09-26-2006, 08:12 PM   #19
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The beans are in the pot! That's my new 8 qt stockpot by the way.
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Old 09-27-2006, 11:15 PM   #20
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OK, the beans have been cooking for 4-5 hours now. I added the hambone, beef broth, and some salt & pepper & a pinch of italian seasoning. It seems like it's missing something. It seems a little too thin. Maybe I added too much water. I put about 8 cups, and it was large bag of beans. Maybe after I take the hambone out and cut the ham off of it and drop it in the pot it will be ok. Did I mention that it was a spiral cut honey baked ham? Would that make a difference? Also, there was lots of fat left on it. A lot of the fat has separated and is floating in the pot.
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