[at-l] Speaking of beans..

[Kent Gardam]

Yeah, me too, except I'd throw away the beans and add dried peas.

--- On Fri, 12/12/08, Lilla Thompson <lthompson at hollins.edu> wrote:








Personally, I’d add carrots and maybe some garlic and more onion (except if I was feeding Felix—he hates onions) and sauté them first… 
 


From: at-l-bounces at backcountry.net [mailto:at-l-bounces at backcountry.net] On Behalf Of rcli4 at comcast.net
Sent: Friday, December 12, 2008 1:53 PM
To: Jan Lite; at-l; Felix J
Subject: Re: [at-l] Speaking of beans..
 

If ya throw away the navy beans and celery and add a pound of big lima beans or what Redman would call Dried Butter beans you have some of the finest groceries ya ever bellied up to.

 

Clyde

 

-------------- Original message -------------- 
From: "Jan Lite" <liteshoe at gmail.com> 

Hey,
Neat trick! 
Beans in the winter always seem so hearty.

Here's a classic recipe, if you want to branch out and get a little smoky broth - I've sure you're clever enough to figure out how to adapt it to the woodstove.:

"A simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.
Ingredients:

    * 1 pound navy beans
    * 2 quarts boiling water
    * 2 ham hocks or a meaty ham bone
    * 1/4 cup chopped onion
    * 1/2 cup chopped celery
    * chopped ham or ham from the meaty bone
    * salt and pepper to taste (I add a little seasoned salt along with regular) 

Preparation:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

That came from https://webmail.earthlink.net/wam/msg.jsp?msgid=78233&x=-902266573
but it's basically the same way I've made it for years. A broth/stock made from simmered bones is very healthy and yummy. I make split pea soup the same way (only use peas instead of navy beans, of course).


>From: Felix J <AThiker at smithville.net>
Subject: [at-l] Speaking of beans...

>Earlier this week I made my first-ever pot of navy beans. I only made
half of the bag, though. They turned out alright. Not great, not
>horrible. So, with all the talk the past couple days about beans, I
decided to cook the rest of the bag. I soaked them all day
>yesterday...from about 8 in the a. until about 11 in the p.   Right
before I went to bed (midnight-ish) I put them in this old enamel
>kettle/pot thing I've had for years and quite possibly have never used.
I put in water and salt and pepper and a bit of Smart Balance (fake
>butter).  "Then what did you do, Felix?"  THEN...I put the pot inside my
woodstove/furnace.  I heat my house with a wood furnace and just inside
>the door is a 7 inch (or so) wide lip/panel. I sat the pot on it. This
morning when I got up, the beans were PERFECT. The water was almost
>completely gone...maybe a quarter of a cup could have been poured off.
So, next time (and, yes, there will be a next time) I'll put more
>water.  They were just barely warm enough to eat. So, rou ghly 8 hours
inside a woodstove is about the right amount of time to make some navy
>beans in a woodstove....


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