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Old 07-21-2003, 06:52 AM   #11
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Help! Will you send a recipe for American bean stew?

Thanks for the posts - interesting replies. I was wondering myself if there was such a thing as American bean stew, and it appears not, but the recipes and ideas you've posted are all interesting. Here, they reckon you can cook American beans - I think they mean pinto beans - with red wine and tuna, others say the beans should be more of a flavouring for the chili, and they should be black beans anyway. There has been a great deal of discussion about the way beans are cooked in Arizona, but the suggestions remind me more of Mexican Fajoles refritos than anything else, so I am still intrigued as to what they think 'American Bean Stew' is. Does this throw more light on the subject?

ciao

dianne
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Old 07-21-2003, 07:00 AM   #12
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In Texas, pinto beans are used in chili...IF beans are used. Big controversy on that! LOL!
And a "downhome country" meal is pinto beans slowly simmered with lots of smoked ham chunks, served with cornbread, "greens" country fried potatoes, and of course, iced tea.
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Old 07-21-2003, 11:20 AM   #13
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Help! Will you post a recipe for American Bean Stew?

Norma

You have me drooling at the mouth And I'm now also interested in the recipe for chili without beans. By the way, how do you usually cook black beans? I know very little about American cooking, and am very interested to learn whatever you guys are prepared to teach me. Norma, would you mind posting the recipes for the 'downhome country' meal? I would love to do it here!!

ciao ciao

dianne
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Old 07-21-2003, 02:32 PM   #14
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Pinto Beans, Italian Bean Soup, Black Bean Soup

Norma, you must be my twin - LOL. That combination pinto dinner/greens/etc., has been done over and over at our house.

I put a couple smoked ham hocks, a chopped up white onion, and one chopped up potato that has been peeled. Add the beans and cook accordingly. I always use my pressure cooker because I always wait till the last minute to make my dinner menu.

Then when done I take the meat off the ham hock and when I stir the beans the cooked potatoes help thicken the broth and it makes it more of a soup. I have also made my version of Italian beans, (Dianne, I guess it would be my American version of Italian beans! You can tell me if it remotely sounds Italian! LOL)

Italian Bean Soup

1/2 of a small bag of dried navy beans (about 1 1/4 cups dried)
1# smoked bacon, cut in squares
2 TBS brown sugar (not tightly packed)
1 large white onion, chopped
2 heads of garlic, roasted
5 cups water
fresh cilantro
1 TBS dried oregano
1 TBS dried basil
1 TBS dried parsley

To roast garlic cut off tops, drizzle with olive oil and sprinkle with salt. Wrap tightly in aluminum foil and place in 350 F. about 45 minutes. Squeeze out garlic cloves directly into bean mixture before cooking. Sauté onions, bacon and brown sugar until onion is soft. Do not remove the bacon fat unless there is an excess amount. Add water.

Add the fresh cilantro and the dried herbs and roasted garlic. Cook at 15# pressure. When pressure reaches high, turn down and rock gently for 15-20 minutes. If beans are under cooked you can always put lid back on and pressure cook longer. Just don't overcook or you will have Italian refried beans!

Note #2 - Because there was bacon grease left in pot no need to add additional oil. (When you pressure cook beans the oil keeps them from foaming and getting the hole clogged, which then could result in cleaning your kitchen ceiling)

Garnish with fresh cilantro and grated Pecorino, Parmesan, or Gruyere. Serve with some rustic bread and a glass of wine.

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Dianne,

Here is my recipe for black bean soup – if you didn’t want to do the soup but just wanted the black beans still cook them the same way – you could serve them with rice.

Black Bean Soup

You can add a smoked ham hock or pig’s knuckle to give this soup a smokey flavor (which is the way I make it) but for the vegetarian just leave that part out.

2 TBS olive oil
1 TBS whole cumin seeds
2 large cloves garlic, minced
2 large onions, roughly chopped
4 stalks of celery, roughly chopped
2 roma tomatoes, chopped
2 limes cut in half, squeezed, and then the halves added also
2-3 whole dried chili peppers
1 large green pepper, seeded and diced
6 cups water
ham hock/pig knuckle
2 bay leaves
1 tsp ground coriander
1 tsp dried thyme
1 ˝ cups dried black beans, picked over and rinsed
1/3 cup coarse bulgur wheat (optional and I have never used this)
1 cup tightly packed, minced fresh cilantro/coriander (or parsley if you don’t like cilantro)
1 tsp. salt or to taste
˝ cup dry sherry (NOT cooking sherry) (this is optional but it sure gives it a great flavor)

Heat oil in cooker. Add cumin constantly stirring for about 5 seconds. Add garlic, onions and sauté until soft. Add remaining ingredients except the fresh cilantro, salt, and sherry.

Lock lid, place over high heat and bring to high pressure. Adjust to maintain high pressure for about 35 minutes. Let pressure drop or do quick release method. Remove bay leaves and ham hock, dried chilies, and lime halves. This is when I take a stick blender and blend about 1/3 of the mixture. I like my black bean soup really thick. After blending add fresh cilantro, salt to taste, pepper, and sherry. Let simmer briefly, adjust seasonings.

I serve this a couple different ways – I either put rice on the bottom of a bowl, top them with some spring onions and mozzarella, then put soup on top and top with more spring onions.

OR, and this is my favorite way – it depends on what I am having with the soup as to whether I use rice or not in the bottom of the bowl but if using, I just put the rice on bottom, top with the soup, and then top with a homemade, fresh, chunky, pico de gallo.

And actually Dianne, I think we (Americans) stole this recipe from probably Cuba or Puerto Rico! LOL NOTHING is ours to claim except baseball and apple pie (at least I think!)
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Old 07-21-2003, 11:47 PM   #15
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Golly, I'd love to post the recipe for the beans and chili......but I don't have one! I just COOK! LOL!
Next time I make a pot of chili, I'll write down measurements.....actually, when I get a day off from my TWO jobs....I'll post some recipes!
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Old 07-22-2003, 10:13 AM   #16
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Help! Will you send a recipe for American Bean Stew?

Hi folks!

Thanks for the replies - lovely recipes, I can feel a beanfeast coming on!

Kitchenelf, your Italian beans sound really nice, but the addition of sugar and cilantro are not Italian. What are navy beans? Here we use cannellini beans and pinto beans mostly. Anyway, here is a recipe for Tuscan Bean Soup

500gr pinto beans
1dl extra virgin olive oil
finely chopped white onion, stick of celery and two cloves of garlic
The white part of two thin leeks, chopped finely
1dl home-made fresh tomato sauce
bouquet garni of rosemary and thyme
sprig of sage
two unpeeled garlic cloves

Soak the beans overnight, then cook slowly in water with a pinch of salt added, and a twirl of extra virgin olive oil - I also like to add a couple of unpeeled garlic cloves and a sprig of sage. In a separate pan, sweat the vegetables and the bouquet garni of rosemary and thyme in some extra virgin olive oil. When the onion is transparent and soft, add the tomato sauce, cook over a gentle heat for a few minutes, and then add the beans with enough of the cooking water to make a thick chunky soup. Adjust the seasoning, and serve piping hot. That's the Tuscan version. In Piedmont, they puree half the beans to make a really thick creamy soup. Serve fresh grated Parmesan separately.

In Southern Italy, they add more of the liquid the beans were cooked in and cook 'mezze penne' in as well - this is 'Pasta e Fagioli' (Bean and Pasta Soup). In this case, the soup should look more like a dish of pasta than a soup. Some people like to add finely chopped carrot to the base vegetables - it's still good.

Cooking the beans. I prised this way of cooking beans out of the proprietor of the Ristorante San Camillo, in the Borgo San Jacopo, just off the Ponte Vecchio in Florence years ago. White cannellini beans - especially fresh - are especially good cooked in this way. Depending on what I'm using the beans for, I sometimes add two - three really ripe fresh plum tomatoes as well. The olive oil in the cooking liquid is a must.

The addition of ham is typical of North East Italy, and in Venice, Pasta e Fagioli should have ham in it.

As for me, as soon as I get hold of some ham - difficult to get hold of here, for some reason, - I'm going to make that pinto bean dinner. Then I'm going to do the Black bean soup. Then I'm going to do the recipe with cod. And so on!!!Thanks

ciao

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Old 07-22-2003, 06:12 PM   #17
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I had a feeling you were going to mention that cilantro I kind of figured that that wasn't quite from the Italian region LOL

Navy beans are like cannellini beans only a bit smaller but you can sure replace with cannellini beans. You can't get smoked ham hocks?? You'll have to take a vacation to Germany and stock up!! LOL
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Old 07-23-2003, 12:27 PM   #18
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Help! Will you send a recipe for American Bean Stew?

Hi Kitchenelf

They do good ham in Prague, and we've never been there, so next trip away....


ciao

dianne
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