All About Beans

[DrakeMaiden]

OK, maybe I have to try them with whey, because I know I now don't like the flavor of plain old soaked beans as much as unsoaked ones. I'm afraid I am a convert to the dark side. :/

 

[old fashioned]

I've not done peas, usually just red beans in chili or great northern/navy beans with ham for soup and I don't soak em first, just put em on in the am and their done by supper, maybe adding more water as it cooks up. As you can tell I've got more time than $$ so I'm here to do this. But if you're gone to work or wherever you could use a crockpot making sure there is plenty of water. Though the other day I made baked beans and did soak them first yet still baked em all day. When I do ham & bean soup, I don't add salt just because of the salt in the ham. MMMMMM....I'm really getting hungry from reading too many food posts......ribs, cheesecake, ham&beans.....oh wait-back to business here....

I don't know if this is related or not, or if I have hard water or soft, but I've got a vaporizer for when the kids are really stuffed up. In the instruction booklet it mentions about putting salt in the water to help it make steam. The idea here is salt helps the water to boil, and I know that salt does more than just flavor food. Oh nevermind, I'm not sure where I was going with this, but it always comes back to food..........where's that cornbread?

 

[Farmfresh]

Ham & bean soup and corn bread was dinner tonight.

Interesting about the baking soda. My Grandma Nettie was a great cook and she taught me to always start the beans in cold water, bring them to a rolling boil, turn off the heat and add a couple teaspoons of baking soda. It foams like mad and produces a yucky green foam. After that you are supposed to drain the beans, rinsing them well with cold water. Then you cover the beans with cool water, add your ham hock, onion, salt and cook until tender. They always turn out great. I wonder if the soda softens the water when used in this way?

The best thing my Grandma Nettie ever taught me about cooking beans was how to positively insure the "gas" was removed from them. I posted this elsewhere but it is such valuable information I will post it here as well.

In order to remove the gas from the bean it is very important to always COUNT each bean as you put them into your pot. You should always cook EXACTLY two hundred and thirty nine beans. Never a single bean more. One more bean will make it 240 (too farty!)

Grandma Nettie was a crack up!

 

[old fashioned]

geez, around here we like to have fartin contests. But I will admit everyone gets a clothespin with dinner.

 

[big brown horse]

For some reason my smilies are broken

 

[Wifezilla]

I can't count that high!

 

[Farmfresh]

Then you all better be sleeping outdoors!

 

[old fashioned]

not here, it's toooooooo cold. but I do keep my bedroom window open alittle for air circulation.

 

[SKR8PN]

I was invited to a farting contest one time...............

They neglected to tel me it was basically a social affair.......a card game/ bullsh!t/bench race session.....

So.....I took it to heart......
In preparation, I consumed an entire can of baked beans....a half dozen pickled eggs.........an onion.........and a 6 pack of my favorite beverage, BEER!

Just after the first hand of poker was dealt..........I let loose with the very first volley.
That fart was about 3ft in diameter and 8ft long. BLUE in color. VERY moist sounding.....
It knocked the host's aunt clear out of her chair, his uncle turned blue, and the other players headed for the door.

By unanimous choice, I was voted the winner.


Reckon I am undefeated.......since I never did get an invite to defend my crown....

 

[Farmfresh]