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From: songbird <songbird@anthive.com>
Newsgroups: rec.food.cooking
Subject: Re: Must be Soup Weather :)
Date: Sat, 11 Jan 2025 23:15:35 -0500
Organization: the little wild kingdom
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ItsJoanNotJoAnn wrote:
> On Sat, 11 Jan 2025 14:28:03 +0000, Jill McQuown wrote:
>
>> It's chilly here in southern South Carolina.  40F/4C right now and windy
>> so it feels colder.  It won't get much warmer than that today.
>>
>> I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
>> diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
>> the crock pot/slow cooker for this.
>> ***************
>>
>> Yes, I'll bake a skillet of cornbread to go with it. :)
>>
>> Jill
>>
>>
> I've yet to ever make any sort of beans in the crockpot.

  if the crockpot doesn't get hot enough you could be
getting more toxins than you should.  certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil.  at higher elevations this may be a significant
challenge.


> But those HamBeens are gooooood!  Plus, I've never soaked
> a bean in my life, it's not necessary nor 'healthful.'
>
> https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
>
> https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

  i just do it.  clean them up, pick out any bits i don't
want in there, put them in a pot with plenty of water,
bring the water to a boil stirring it a few times to make
sure it doesn't have any that are sticking to burn.  then
turn it down to a simmer and stir about every half hour
until the beans are done.  i do not add salt to the water
or any other ingredients.  i prefer to then take some and
freeze them so they can be used for other dishes.  a few
gallons at a time and we usually eat 1/4 of them within a
week and then can have burritos or beans for chili or
whatever several times in the next month or two.


  songbird