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Old 09-27-2006, 11:22 PM   #21
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You can always skim the fat. Personally, I like the smoked ham hocks. As far as the consistancy, you can always take the lid off and reduce it under a watchful eye. As far as seasoning is concerened, use your best judgement. Beans can be very forgiving. just don't over do it.

nice pot too...the cooking type that is
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Old 09-27-2006, 11:26 PM   #22
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You can puree some of the beans in a blender to thicken the broth.
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Old 09-27-2006, 11:26 PM   #23
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Quote:
Originally Posted by TATTRAT
You can always skim the fat. Personally, I like the smoked ham hocks. As far as the consistancy, you can always take the lid off and reduce it under a watchful eye. As far as seasoning is concerened, use your best judgement. Beans can be very forgiving. just don't over do it.

nice pot too...the cooking type that is
Thanks for the quick response. lol about the pot!
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Old 09-29-2006, 02:21 PM   #24
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My apprehension was in vain. The soup turned out great. Some times it just needs to cool a bit. In the fridge overnight and reheat the next day is even better!
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