ACORN
Member
I love beans! The methane is like the prize in the box of Cracker Jack.
Ham & Beans soup
- Thread starter geddylee10002000
- Start date
BearBio
Member
Ah, what kind of beans?
Limas or Great Northerns:
Ham, a little fresh oregano=serve with a side of vinegar and biscuits or cornbread or a good, chewy loaf of sourdough with BUTTER.
Pintos or small reds: Soak and set aside. Saute diced onions, a little celery and fresh garlic in a bit of bacon grease and olive oil (50/50, as little as possible), Wright's liquid smoke if you like. A dash of cumin (no more than two). Bacon or ham (or both). add beans and juice and a SMALL can of Ro-Tel tomatoes and habaneros. This should turn out like beans not like chili.
Limas or Great Northerns:
Ham, a little fresh oregano=serve with a side of vinegar and biscuits or cornbread or a good, chewy loaf of sourdough with BUTTER.
Pintos or small reds: Soak and set aside. Saute diced onions, a little celery and fresh garlic in a bit of bacon grease and olive oil (50/50, as little as possible), Wright's liquid smoke if you like. A dash of cumin (no more than two). Bacon or ham (or both). add beans and juice and a SMALL can of Ro-Tel tomatoes and habaneros. This should turn out like beans not like chili.
OP
geddylee10002000
Member
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Thanks for all the input. I just finished off the pot yesterday. I did see a mention of baking soda. Years ago my ex asked my mom for her recipe. She was a elementary school cook with 25 years of experience. She told my ex about the baking soda trick. Sure made the school a little less stinky. Ex made the ham & beans. After eating it I was immediately awakened in the middle of the night with a HUGE urge to use the john! Found out later that day the ex had NOT dumped the soaking liquid with the baking soda out but just used it to make the ham & beans. Wow there is not a laxative better than that. LOL....
HAWKEYE10
Member
DonI can't argue with that. The hard part is deciding what kind of beans to use. I always have a tough time choosing between pintos or black eye peas. But the truth is there are no bad choices when it comes to beans.
Gotta have corn bread too. Years ago I asked Grandma for her SECRET recipie. She told me the secret is use buttermilk........Other then that just follow the directions on the side of the Albers corn meal box.
CAJUNLAWYER
Member
I beg to disagree. Gtowing up in New Orleans the only bean I thought existed was the red kidney bean. Since I moved to the bayou country 30 some years ago, I have found that the white bean is a very popular staple with smothered pork products or smothered chicken or smothered liver, or smothered rabbit, or smothered squirrel or smothered deer roast.
Cook ya a pot of white beans. Cook ya a pot of rice. Smother down one of the above meats with lots on onions, garlic , bell pepper and some salt and pepper. Ad far as bread-it's garlic bread all the way.
Now-to assemble. First you put the rice on the plate. Then you get a big chunk of the meat. Now,and this is important-dig deep in the pot and get a big spoon of gravy and put on the rice (you need to dig and not just skim the top so you get lots of the stuff at the bottom of the pot). Now and only now do you put a big ladle full of white beans on top of your rice and gravy. Now you grab the Tabasco sauce (original flavor please) and make the white beans pink. Now grab you'self a chunk of garlic bread, finish off your scotch, throw out the ice and fill your glass 3/4 of the way up with a nice red wine-or make another scotch-either way is acceptable.
I type this with fond rememberances and a heavy heart as one I have enjoyed meals such as this with in the past died this morning. A fond farwell to Paul McIlhenny CEO of Tabasco.
Out West we use Pinto beans only. But I do like Lima's also.
jerrywcoop
Member
Ham and beans with onions, cornbread, and an iron skillet full of fried potatoes. I can eat these 3 or 4 times a week.
White beans on rice with a plate full of fresh caught crispy fried, catfish fillets, lots of Louisiana or Crystal hot sauce. Cant beat that!
Steve W
Steve W
A German lady that used to live next door to me made ham and beans. She used great northerns, ham hock with lots of ham on the bone, diced onions, a touch of garlic, a smidgeon of celery and grated carrots. It was special on a cold blustery day.
LoboGunLeather
US Veteran
By coincidence, I just made a pot of beans yesterday. Soaked 2 lb. of dryland pintos overnight, rinsed, then started on a low rolling boil at 7:00AM. One large yellow onion, diced, added to the boil. Two tbsp. Lowry's seasoned salt. One tbsp. minced garlic. A pinch of cumin (optional, some don't like it). Two lb. smoked ham shank, diced. Continue on low boil for one hour, then reduce heat to slow simmering for about 4 hours or so, then leave covered until served.
Watch the water throughout the cooking, adding water as needed to keep beans fully covered with water.
A few easy variatons:
1. Add a large can of diced tomatoes. This gives the broth a different flavor.
2. Add some diced celery.
3. Add 6 or 8 oz. of diced green chiles.
Two pans of sweet cornbread done at suppertime.
This makes about 12 good servings. Leftovers can go into quart-size Tupperware and frozen. Defrosted and reheated they actually get better tasting.
I used to make this same basic recipe in elk hunting camp. Bean pot stayed on the woodstove for several days at a time, we'd just add more water as they cooked down. Lots of good eating there!
Almost forgot my secret ingredient! I always add the ashes of two cigarettes while the beans are cooking.
Why do I add the ashes of two cigarettes? Because if I only used one it would look too much like an accident. Now shut up and eat your beans.
Watch the water throughout the cooking, adding water as needed to keep beans fully covered with water.
A few easy variatons:
1. Add a large can of diced tomatoes. This gives the broth a different flavor.
2. Add some diced celery.
3. Add 6 or 8 oz. of diced green chiles.
Two pans of sweet cornbread done at suppertime.
This makes about 12 good servings. Leftovers can go into quart-size Tupperware and frozen. Defrosted and reheated they actually get better tasting.
I used to make this same basic recipe in elk hunting camp. Bean pot stayed on the woodstove for several days at a time, we'd just add more water as they cooked down. Lots of good eating there!
Almost forgot my secret ingredient! I always add the ashes of two cigarettes while the beans are cooking.
Why do I add the ashes of two cigarettes? Because if I only used one it would look too much like an accident. Now shut up and eat your beans.
Last edited:
Give this a try:
2 Ham hocks
2 medium onions, chopped
6 garlic cloves minced
1 (14 1/2-ounce) can chicken broth
1 1/2 cups canned diced tomatoes
2 teaspoons Worcestershire sauce
4 (15 1/2-ounce) cans black beans, drained but not rinsed
or prepared dried beans, if you prefer
salt and freshly ground black pepper to taste
When serving, top with sour cream or grated cheddar cheese for garnish.
2 Ham hocks
2 medium onions, chopped
6 garlic cloves minced
1 (14 1/2-ounce) can chicken broth
1 1/2 cups canned diced tomatoes
2 teaspoons Worcestershire sauce
4 (15 1/2-ounce) cans black beans, drained but not rinsed
or prepared dried beans, if you prefer
salt and freshly ground black pepper to taste
When serving, top with sour cream or grated cheddar cheese for garnish.
