Just started a pot of beans & ham hocks
- Thread starter cussedemgun
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motorpat
Member
How about I join you for dinner. I will bring some Yuengling Lager. After dinner we can watch Blazing Saddles on DVD.
OP
cussedemgun
Member
Cooking dry beans is pretty straight forward. Some like to pre-soak, some just rinse & cook. I cook dry, using 3 1/2 cups water to a cup of dry beans. My favorite is Navy (small white) beans. Great Northern, Pinto, Black-eyed Peas, & Baby Lima all work the same. When starting, don't get in a hurry. Once you scorch one bean, the whole pot will taste burned. Start on medium heat with a sturdy pot & bring to a boil slowly.
I use a pressure cooker (6 qt. Presto) into which I put 2 cups dry beans, 1 3/4 quart water, & 2 to 3 Lb. of ham hocks (1 lb. bacon or ham diced works too). For the pressure cooker, cook about 1 1/4 hour at 12 to 15 pounds. For stove top, simmer for about 4 hours (back of the wood stove works great) or for the crock pot simmer 7 to 8 hours.
DO NOT over season the pot. When served, the condiments will do the seasoning.
I serve with fresh baked bread, biscuits, or rolls. Corn bread with beans is a must in many areas. I do scratch biscuits with corn flower (more about that later). When I'm in too much of a hurry for scratch, Pillsbury Grands from the freezer section are GREAT, try 'em. Whole wheat brown & serve rolls also go good.
When the beans are done (soft) remove about 2 cups of cooked, drained beans & mash (a potato ricer works well for this) then return to the pot & stir well. Be very cautious about seasoning as beans are easy to over-do, they are rather delicate & easy to over power with salt & pepper. Seasoning can be done by the individual to his own taste, that's what the condiments are for.
Serve with plenty of fine chopped onion, shredded cheese, & your favorite hot sauce. A green salad goes well to finish out the whole-meal-deal.
I like to do scratch biscuits. Try:
1 cup bread flour
1 cup corn flour
1/4 cup corn meal
1/4 cup butter or marg.
2 tbsp. sugar
2 tbsp. powdered milk
5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
Mix dry ingredients together & cut in butter/marg. with a pastry knife or two case knives.
Add chilled Ginger Ale to make a thin dough. You should have to flour your hands & board to keep it from sticking. Kneed & fold approx. 20 times, pat out to a sheet about 1/2 in. thick, cut to size (square or round is optional). Bake at 425 degrees for about 15 to 18 minutes.
Jim
I use a pressure cooker (6 qt. Presto) into which I put 2 cups dry beans, 1 3/4 quart water, & 2 to 3 Lb. of ham hocks (1 lb. bacon or ham diced works too). For the pressure cooker, cook about 1 1/4 hour at 12 to 15 pounds. For stove top, simmer for about 4 hours (back of the wood stove works great) or for the crock pot simmer 7 to 8 hours.
DO NOT over season the pot. When served, the condiments will do the seasoning.
I serve with fresh baked bread, biscuits, or rolls. Corn bread with beans is a must in many areas. I do scratch biscuits with corn flower (more about that later). When I'm in too much of a hurry for scratch, Pillsbury Grands from the freezer section are GREAT, try 'em. Whole wheat brown & serve rolls also go good.
When the beans are done (soft) remove about 2 cups of cooked, drained beans & mash (a potato ricer works well for this) then return to the pot & stir well. Be very cautious about seasoning as beans are easy to over-do, they are rather delicate & easy to over power with salt & pepper. Seasoning can be done by the individual to his own taste, that's what the condiments are for.
Serve with plenty of fine chopped onion, shredded cheese, & your favorite hot sauce. A green salad goes well to finish out the whole-meal-deal.
I like to do scratch biscuits. Try:
1 cup bread flour
1 cup corn flour
1/4 cup corn meal
1/4 cup butter or marg.
2 tbsp. sugar
2 tbsp. powdered milk
5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
Mix dry ingredients together & cut in butter/marg. with a pastry knife or two case knives.
Add chilled Ginger Ale to make a thin dough. You should have to flour your hands & board to keep it from sticking. Kneed & fold approx. 20 times, pat out to a sheet about 1/2 in. thick, cut to size (square or round is optional). Bake at 425 degrees for about 15 to 18 minutes.
Jim
Thanks, Jim!
Just finished supper, a big pot of beans and left over Christmas Ham with all the cajun spices.Good! to the last bite!!!
The secret to "NO GAS BEANS" is to soak dried beans overnight in a lot of water. Then drain the soaking water off and rinse them in clear water before cooking.
Beans contain a natural sugar that does not digest until it reaches the large intestine - where it goes to town making gas. The soaking and rinsing washes away most to the offending sugar.
My mother (the smartest person I ever knew) told me this years ago and I have never had a problem when I followed her recipe.
Beans contain a natural sugar that does not digest until it reaches the large intestine - where it goes to town making gas. The soaking and rinsing washes away most to the offending sugar.
My mother (the smartest person I ever knew) told me this years ago and I have never had a problem when I followed her recipe.
Party pooper! 
On the other hand, your way would allow one to safely indulge in a postprandial smoke...
On the other hand, your way would allow one to safely indulge in a postprandial smoke...
OP
cussedemgun
Member
De-caf coffee, .... non-alcoholic beer, .... low-fat dressings, .... sugar-free dessert, .... salt-free potato chips, .... no-gas beans, ....
What they all have in common?
BOOOORR- - - ING!
Jim
What they all have in common?
BOOOORR- - - ING!
Jim
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