Constance
Master Chef
I made the best pot of beans New Years Day. I usually mix 1-2 lbs Great Northerns with 1 lb 15 bean soup mix and put them on to soak overnight. But due to the Asti Spumante, I didn't get that done, and the next morning I discovered I had no dried Great Northerns or white beans of any kind.
I did have a couple bags of the Cajun Style 15 bean soup mix, though, so I put them in the big soup kettle to cook with the big meaty hambone I had left from Christmas and a chopped onion. After it cooked a while, I checked it, and added 2 cans of whole tomatoes (which I squished with my hands) and their juices and the little seasoning packets (which I usually throw away). After cooking some more, I decided it needed more starch, and added a can of butterbeans and another of great northerns with their liquid. That gave the broth the right consistancy, and after I adjusted the seasoning it was very good. The next day it was even better.
But beans being beans (and I didn't have any Beano), two nights in a row was enough.
Thing being, I made enough for an army, and there's only two of us. When it comes to things like soup, beans or pasta, I just can't seem to make a small amount. But I freeze it up in ziplock bags, and it's always so nice, when I'm not in the mood to cook, to be able to open up the freezer and pick a package. Sure beats TV dinners or McYucks.
I did have a couple bags of the Cajun Style 15 bean soup mix, though, so I put them in the big soup kettle to cook with the big meaty hambone I had left from Christmas and a chopped onion. After it cooked a while, I checked it, and added 2 cans of whole tomatoes (which I squished with my hands) and their juices and the little seasoning packets (which I usually throw away). After cooking some more, I decided it needed more starch, and added a can of butterbeans and another of great northerns with their liquid. That gave the broth the right consistancy, and after I adjusted the seasoning it was very good. The next day it was even better.
But beans being beans (and I didn't have any Beano), two nights in a row was enough.
Thing being, I made enough for an army, and there's only two of us. When it comes to things like soup, beans or pasta, I just can't seem to make a small amount. But I freeze it up in ziplock bags, and it's always so nice, when I'm not in the mood to cook, to be able to open up the freezer and pick a package. Sure beats TV dinners or McYucks.