I use green and red bell pepper and yellow onion, garlic, smoke turkey meat and table spoon of olive oil, parsley and little of salt, kick little of cayenne pepper and black pepper that what I am cooking right now for supper so when it left over use to put zip lock to put in the freezer to use later on all do is put warm it up and serve with brown rice.
Yummy =oP---
RR, are you asking for recipes, or for which bean we prefer?
If it's beans, then white kidney beans (cannonelli (sp?) are my favorite, and then navy beans or any small white bean, and then the small french lentils. Least favorite is yellow lentils. Phooey, they NEVER cook soft.
If it's recipes, I'll have to get back. I have a wonderful vegetable soup with white beans I make by the gallons and can.
This message was edited Jul 28, 2004 8:02 PM
Asking for which one prefer.
Darius, you are so right the cannelini are so mild and so flavorful. They cook quite a bit faster than others too. One of my favorites for eating too is what we call the butter bean or when it is dry I guess you have to buy the dried large lima beans.
RR, your beans so great, but I wouldn't add any cayenne; I just can't handle hot. Might sound crazy but I love prepared mustard on cooked beans.
This message was edited Jul 28, 2004 6:28 PM
White Navy Beans...it used to be Pintos, but got a belly full of those when I was a kid....but I still like them once in a while.... Jo
It is so hard to choose for me, I like them all (mostly) so when I can't make up my mind, I buy a package of 15 Bean. I get 'em all that way
We had a large family when growing up. The easy thing to make and everyone liked was a big pot of pinto beans flavored with salt pork (we have more money now and can afford ham) with homemade cornbread.
Now, what do ya get when you ask 2 teenage girls to watch the beanpot? Burnt beans everytime. You can pour out the good stuff into another pan, wash the burned beans out, put the bean soup back in the pot, but do ya think you can fool mama? uhuh, no way. (Even when she was 32 my sis would forget and smoke herself out of her own house lol)
That was the worst thing about bean soup, 7 people growling and scowling at ya and fightin' with your sister about whose fault it was.
:^))))
Molly
P.S. -I- don't burn the beans anymore......well hardly ever.
Great memories there, Molly, love it. My mom often would fix a pot of beans on Saturday for lunch with cornbread just as you mentioned.She used her little 4 quart pressure cooker to prepare them after soaking overnight. Always loved it. Any special tricks to getting rid of the gas associated with beans? Can you cook somehow with something to alleviate this problem?
Another great bean that Dad loved was to let the yellow wax bean go to seed and prepare that like a dried bean. They were really pretty good; they are white with a little dark eye. Yummy, gosh I think I gotta prepare myself some beans.
frijoles negro
I heard many years ago from an old army cook that you can capture the gas by cooking potatoes in the soup.
I could never figure out if that was true or not, cause I ate the taters.
Molly
:00000ps
Deep Roots, that's my SECOND favorite! (Grew up near the Barrio, LOL!)
(That's the Cuban neighborhoods, eveh ghettos, for those that have never seen the words.)
Edited to add: I soak, rinse, soak, rinse and soak a third time before cooking... to avoid gas from the beans. Each time I soak, I bring to a full boil and then turn off the heat.
This message was edited Jul 29, 2004 2:00 PM
My six kids ate a lot of beans. Great White Northern beans for soup, large lima beans for baking, made with cloves, brown sugar and crushed pineapple.
Lenjo,My dad was an navy cook,yep true about the taters,but it was also used to thicken the juice up a little,baking soda,helps capture the gas ,it's a 100% pure sodium bicarbonate.
I too love mustard on my beans!!!
Thanks for the hint, Tropicman, will give it a try.
Your welcome,throw in a few slices of bacon along with the ham hocks!!!
A great side treat along with cornbread and beans is red and white oinions,slices of cucumbers in apple cider vinegar.Hmmm!
Pinto beans & garbanzo beans for me. I'm lucky my kids love to eat the refried beans. Once in a while I'll cook lentils (for a lentil salsa served over fried catfish).
If you soak your beans over night, they will not only cook faster but will get rid of some of the gas. Also, when cooking pinto beans to use later on for refried beans, etc.... don't add salt to them until the last 20 minutes of cooking. I was told by a very good cook I know that the salt makes the beans harder and by adding it almost last, they will be much more tender.
Thanks you all for posted here, I enjoyed very much read about this so, I never try to use mustard into beans and never try taste of Lentils.
I already taste of Black Beans, Kidney Beans, Butter Beans, Pinto Beans,, Lima Beans and Black Eyes Beans, they all so good.
I don't like the way taste of any beans cans not taste fresh.
This message was edited Jul 31, 2004 4:17 AM
This message was edited Jul 31, 2004 9:15 AM
What??? NO black eyed peas??? they are a bean.....
We eat lots of black eyed peas dried in the winter but now is the season for green black eyed peas - they are like a real thin round green bean. I also like pinto I think is the name, when they are fresh or raw they are speckled, when you cook them they turn into a solid color. Those are pintos right?
and we eat lots and lots of lentils here in the winter
we dont eat much in the summer that is hot, we eat the beans cooked in olive oil, tomatoe and onion cold.
We love pintos with sausage,cheddar cornbread. Umm good.
Hey Tropicman,
I'll second the baking soda. Sure does seem to take out the gas. I just don't always remember.
I love pintos and cornbread, DH loves white northern, Mom loves big butterbeans and my kids like pintos.
I love cooking them in my slow cooker!!
This message was edited Oct 4, 2004 10:07 PM
Hey Plantnutz,
You'll know soon enough,if you forgot,the baking soda LOL!
Remember the potato helps too,not only for the gas,but thickens the broth as well!
