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done, it's posted, tried to be detailed, I was given the Joy of Cooking by my mother when I left home at age 18. I remember what it was like when I read a recipe and they said things like "make a roux"

I would have called this TNT but am working out the last (rice) little issue that was (mildly) plaguing me. > 4 cups (dry) 13 bean combination soaked overnight in 3 quarts water(do not recommend any soy here, makes it bitter) in a covered 12 quart pot > rinse and stir the beans in cold water...

Thanks very much for all your input. I have made this many times and this was the only area I was having difficulty with. This recipe, at least the way I make it, is so large that an added benefit of the rice ingredient saves me from having to cook off the water (added last night, cooled and fat...

I am making 13 bean soup with ham shanks......again. I would like to avoid standing over the pot for 45 minutes after I add the brown rice to keep it from sticking and burning. This is a 12 quart pot nearly full recipe, it holds heat for a long time after the flame is turned off, if I stirred...

Hi everyone, I am in Northern California. I like to cook and have found that as long as I follow directions closely, everything seems to turn out well. My favorite (truthfully the only one I've ever had)is Joy of Cooking