Need some advice on cooking beans

[sasvermont]

I am still simmering the beans (chili) but rather like the firmness compared to the canned version.

Thanks for the hand holding. I learned a lot today! Sad, isn't it?!! Sure beats watching the snow fall outside. I know, I know. Where the heck is spring?

I will be eating chili for weeks to come. I love the recipe - if anyone is interested, PM me!

[Rachel]

As far as I'm concerned dried beans are just too much trouble. My husband makes a wonderful navy bean soup and includes such things as sliced baby carrots, celery, and green pepper in a tomoto sauce and chicken broth base.
We eat it with corn bread and cheddar cheese. The canned beans are always added last so they are not overcooked.

I am interested as to what is in your white chili.

[Grace]

Oh, I don't think dried beans are trouble. I rather enjoy making Baked Beans from scratch.

Up until a few years ago, I even grew my own. That was an experience. I never had to worry about picking them too soon - just let them go until September when the plants were totally dry. Then shuck the beans. I would harvest enough for 4 bean casseroles for over the winter.

[sasvermont]

The overnight thing is effortless. I like the taste and firmness of the soaked beans. That is not to say that the others are icky, just not my favorite. The drag was having to cook them a couple of hours after the soaking....oh well... I don't have a clue if there is a price difference. I suspect the cans are more expensive but still cheap considering the costs of milk and bread....etc.

Here is the recipe! I may as well share it with everyone! Beans, beans, beans....

White Chili

2 medium onions
6 chicken breast (halves)
1 T. olive oil
4 cloves of garlic minced
2 4oz. cans green chilies chopped (I pulse with processor)
2 tsp. ground cumin
1 ½ tsp. dried oregano crumbled
¼ tsp. cayenne red pepper
4 16 oz. cans white beans with juice
4 cups of chicken broth
12 oz. Monterey Jack cheese

Place chicken in cold water, bring to simmer until tender (15 mins.) Drain and cool and chop! Heat oil in same pan, medium high heat. Add onions, sauté 10 minutes. Stir in garlic, chilies, cumin, oregano and red pepper – sauté 2 minutes. Add undrained beans and chicken broth. Bring to boil. Reduce heat, add chicken until heated. Remove from heat. Add cheese, stir to melt and serve. And the best part – add a dollop of sour cream!

[sirrahbed]

Sallyanne - that sounds delicious!! I printed it off to try - love to make soup at least once a week. The green chilis and cumin sound like it would have great flavor. On my other bean soups - I do use dry beans and since I seldom remember to soak them at night, I simmer them all day. The best part of soup (for me) is smelling it all day anyway

[Moesha]

4 16 oz. cans white beans with juice

How did you substitute this with the dry beans? Did you just use 64 oz of them without making up for the juice or did you add some of the water from when you cooked them?

[jennielynn1970]

Oooooh... that sounds really good, Sallyanne! I love bean soup and lentil soups. So good and hearty and healthy.

You have snow now?! Ugh!!!! We're still getting all rain. At this point I'd rather have sun than snow though. I miss the sun!

[RICHARD]

My mom would soak the beans and change the water before cooking.

I have tried both the soak and quick cook methods. The quick cook method make a brothier bean.

(Bean broth is good for infants too! When they start to eat solids you can sneak some strained bean juice into a bottle-Mexican old wives feeding tip.)


Refried beans?

Cook pinto beans until done.
Heat lard or bacon grease in a skillet, you can do veggie oil but the grease gives it a better flavor. Add beans and some broth-start with beans and add broth to get the consistency you want.

Add cheese if you want a stiffer bean-if you are making burritos or tacos it will keep the beans from falling out.

[Barbara]

Important: don't put salt in when you cook the soaked beans. Salt after they are cooked