Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Boss .300 winmag on November 19, 2016, 10:27:04 AM
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Anyone have a good recipe for one? I like mine a little on the thicker side.
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Don't have a recipe, but one thing we do to thicken bean soups is to take some canned beans (
whatever goes with the recipe) and use the stick blender to puree them.
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soak beans over night... in morning, put beans on stove over low heat, add chopped ham, ham bone, tomato paste, salt, pepper, thyme, bayleaf... cover and simmer for 4 hours, checking and adding water as needed to insure beans stay covered.. remove ham bone and continue simmering... after bone has cooled enough to handle, remove any meat still on bone and add it to the pot... when beans become soft and start to break down, remove cover and continue cooking until the thickness you desire.. in a large soup bowl, place a square of cornbread in bottom, then ladle beans on top... grab a spoon and enjoy...
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That's a good idea perch. Tomato paste in navy bean soup :o, don't think I've ever heard of that smoke.
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soak beans over night,dice up some good quality smoked ham into 1 inch cubes...Brown the ham in the pot your going to make beans in..Then add a diced onion,and a diced carrot,then finely chop a red fresno pepper minus seeds..cook the veggies until the onions just start to brown a little,drain the beans and put in with the veggies,add 1 quart low sodium chicken stock,and the enough water to cover the beans 1 inch,let it simmer a couple of hrs ...Taste for seasoning,I use johnnys season salt at that point...
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Del Monte yellow chili pepper juice right out the jar! Also onions, I always let beans cook twice as long as needed! Brings out more flavors and gets thicker.
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This is the one that I use. It's always thicker the next day.
http://www.senate.gov/reference/reference_item/bean_soup.htm
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This is the one that I use. It's always thicker the next day.
http://www.senate.gov/reference/reference_item/bean_soup.htm
I made this one yum yum, sautéing the onions in bacon grease and putting then in at hour 2. So I didnt have to bring to a boil for 30 min, plus I had it simmering hard so it didn't need the 30 min boil. :drool:
