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Old 09-25-2006, 08:03 PM   #1
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Navy bean soup

I am making bavy bean soup this week and would like some guidance. I know I could flub my way through it and turn out a good soup but would like top eliminate mistakes. I am using dried beans, and I have a large ham bone, and some beef broth from tonight's pot roast. Please post tips! Thanks, Roger.

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Old 09-25-2006, 10:51 PM   #2
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Soak the beans overnight in salt water. If your recipe calls for onion or bacon or pancetta, saute them first. Then add the soaked, drained beans, broth, seasonings and ham bone. Cook until the beans are soft and adjust the seasonings.

You can take some of the coooked beans out of the soup and puree them and return them to the soup to thicken the broth.
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Old 09-25-2006, 11:11 PM   #3
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I add some roasted garlic cloves (just squeeze out of the head of garlic right into the cooking beans) and I like to add some dried oregano, dried basil, dried parsley (this came from an Italian restaurant so it's looking rather Italian right now) when done add your cooked bacon, sauteed onions, and a bit of water to thin a bit and when it's in the bowls and nice and hot place a cube of fresh mozzarella right in the middle and top with cilantro. VERY yummy.

I've never heard of soaking in salted water - only plain water. I thought the salt prohibited the beans from cooking keeping them hard.
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Old 09-25-2006, 11:15 PM   #4
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elf, salt does not effect the beans other than to flavor them. However, adding acidic ingredients early in the cooking will toughen the beans. Got this info from America's Test Kitchen.
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Old 09-25-2006, 11:25 PM   #5
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Thanks Andy M. - I guess it's one of those tales that keeps getting passed around - probably by people that have opened up an package of old beans and they won't cook if they are cooked for a week!
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Old 09-25-2006, 11:32 PM   #6
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I just started trying more bean recipes. There's a lot you can do with them. Black beans are a favorite.

I've also made the navy bean soup from ATK and it's pretty good.
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Old 09-26-2006, 08:29 AM   #7
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WHEN i MAKE MY "BEAN SOUP"
I USE HAM/BONE OR OTHER SUITABLE SEASONING CHOPPED ONION,
AND SALT/PEPPER, I COOK MINE ON SIMMER(AFTER THEY COME TO A BOIL) FOR ABOUT 2-3 HOURS...
BE SURE TO ADD WATER AND ADJUST SEASONING IF NEEDED.
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Old 09-26-2006, 08:32 AM   #8
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I like ATK. The food tasting and cookware tests are really good.

Also, black beans are a favorite in my house too. I don't make a pot of chili without them!
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Old 09-26-2006, 11:59 AM   #9
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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.
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Old 09-26-2006, 12:24 PM   #10
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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.
I immediately looked to see where you are from!!!!! Yep, I guess you could say we're sort of neighbors! lol You are absolutely right about that being a great chilly evening meal - how do you make your cheesy spoonbread (cornbread) - here's my recipe in the same post as the bean salad - I'd love to see yours. Thanks!

I guess you could still say this follows the line of the post - nothing better with navy bean soup than a slice of cornbread!
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