I need a recipe for either BEAN SOUP or COOKED DRIED BEANS! Both will be even better! Thanks in advance!! : )?!
Answers:
Black Eye Pea Soup Recipe
Ingredients:
8 ounces black eye peas
6 cups water
1 large onion, finely chopped
4 carrots, thinly sliced
2 tablespoons fresh garden herbs, finely chopped (dill and parsley)
4 large clove elephant garlic, crushed
1 teaspoon cayenne pepper
2 teaspoons salt
3 teaspoons coarsely ground black pepper
Directions:
Bring water to a boil in a deep pan!.
Add peas, onion, carrots, garden herbs, elephant garlic, cayenne pepper, salt and black pepper!.
Boil rapidly for 15 minutes until frothy!.
Remove froth with a spoon and discard!.
Reduce heat and simmer for 2 hours until smooth!.
Put in blender for a smoother soup!.
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Basic Dried Beans
FYI - There are two steps to cooking beans: soaking and cooking!. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort!. Cooking beans makes them tender and digestible!. And rinsing them after soaking and draining any water after cooking will further help to reduce starches!.
Ingredients
1 lb dried bean (your favorite)
10 cups water
Directions
1!. Note: Lentils, split peas and black-eyed peas do not need to be soaked!.
2!. Pick through the beans, discarding any discolored or shriveled beans or any foreign matter!.
3!.Rinse well!.
4!. Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans with 10 cups water!.
5!. Cover tightly and refrigerate 6-8 hours or overnight!.
6!. Drain and rinse the beans!.
7!. Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil!.
8!. Add 1 pound dried beans and return to a boil!.
9!. Remove from the heat; cover tightly and set aside at room temperature 2-3 hours!.
10!. Drain and rinse the beans!.
11!. Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil!.
12!. Add 1 pound dried beans and return to a boil; let boil 2-3 minutes!.
13!. Cover tightly and set aside at room temperature 1 hour!.
14!.Drain and rinse the beans!.
15!. In a 5-quart sauce- pan, place 1 pound of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover and set aside overnight!.
16!. By morning, 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water!.
17!. Drain, then rinse the beans thoroughly before cooking them!.
18!. COOKING BEANS: When cooking beans, do not add salt or acidic ingredients, like vinegar, tomatoes or juice- which slow the cooking substantially; add these ingredients when the beans are just tender!.
19!. Cooking times vary with the types of beans used but also may vary with their age!.
20!. Beans are done when they can be easily mashed between two fingers or with a fork!.
21!. Always test a few beans in case they have not cooked evenly!.
22!. Return the soaked, rinsed beans to the 5-quart saucepan!.
23!. Cover the beans with 3 times their volume of water!.
24!. Add herbs or spices (not salt), as desired!.
25!. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender (the time will depend on the type of bean, but start checking after 45-60 minutes)!.
26!. Do not boil them since this will break the skins!.
27!. Check the level of the water and add more if it gets low!.
28!. When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages!.
29!. One pound of dried beans will yield about 5 or 6 cups cooked beans!.Www@FoodAQ@Com
Ingredients:
8 ounces black eye peas
6 cups water
1 large onion, finely chopped
4 carrots, thinly sliced
2 tablespoons fresh garden herbs, finely chopped (dill and parsley)
4 large clove elephant garlic, crushed
1 teaspoon cayenne pepper
2 teaspoons salt
3 teaspoons coarsely ground black pepper
Directions:
Bring water to a boil in a deep pan!.
Add peas, onion, carrots, garden herbs, elephant garlic, cayenne pepper, salt and black pepper!.
Boil rapidly for 15 minutes until frothy!.
Remove froth with a spoon and discard!.
Reduce heat and simmer for 2 hours until smooth!.
Put in blender for a smoother soup!.
++++++++++++++++++++++++++++++++
Basic Dried Beans
FYI - There are two steps to cooking beans: soaking and cooking!. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort!. Cooking beans makes them tender and digestible!. And rinsing them after soaking and draining any water after cooking will further help to reduce starches!.
Ingredients
1 lb dried bean (your favorite)
10 cups water
Directions
1!. Note: Lentils, split peas and black-eyed peas do not need to be soaked!.
2!. Pick through the beans, discarding any discolored or shriveled beans or any foreign matter!.
3!.Rinse well!.
4!. Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans with 10 cups water!.
5!. Cover tightly and refrigerate 6-8 hours or overnight!.
6!. Drain and rinse the beans!.
7!. Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil!.
8!. Add 1 pound dried beans and return to a boil!.
9!. Remove from the heat; cover tightly and set aside at room temperature 2-3 hours!.
10!. Drain and rinse the beans!.
11!. Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil!.
12!. Add 1 pound dried beans and return to a boil; let boil 2-3 minutes!.
13!. Cover tightly and set aside at room temperature 1 hour!.
14!.Drain and rinse the beans!.
15!. In a 5-quart sauce- pan, place 1 pound of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover and set aside overnight!.
16!. By morning, 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water!.
17!. Drain, then rinse the beans thoroughly before cooking them!.
18!. COOKING BEANS: When cooking beans, do not add salt or acidic ingredients, like vinegar, tomatoes or juice- which slow the cooking substantially; add these ingredients when the beans are just tender!.
19!. Cooking times vary with the types of beans used but also may vary with their age!.
20!. Beans are done when they can be easily mashed between two fingers or with a fork!.
21!. Always test a few beans in case they have not cooked evenly!.
22!. Return the soaked, rinsed beans to the 5-quart saucepan!.
23!. Cover the beans with 3 times their volume of water!.
24!. Add herbs or spices (not salt), as desired!.
25!. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender (the time will depend on the type of bean, but start checking after 45-60 minutes)!.
26!. Do not boil them since this will break the skins!.
27!. Check the level of the water and add more if it gets low!.
28!. When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages!.
29!. One pound of dried beans will yield about 5 or 6 cups cooked beans!.Www@FoodAQ@Com
Slow Cooker Black Bean Soup: substitute whatever beans you have on hand
INGREDIENTS
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
DIRECTIONS
Drain black beans, and rinse!.
Combine beans, jalapenos, and chicken broth in a slow cooker!. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce!.
Cook on High for 4 hours!. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat!.Www@FoodAQ@Com
INGREDIENTS
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
DIRECTIONS
Drain black beans, and rinse!.
Combine beans, jalapenos, and chicken broth in a slow cooker!. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce!.
Cook on High for 4 hours!. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat!.Www@FoodAQ@Com
i'm not sure if this will help, but i have this killer pinto bean recipe!. i take a pound of pintos, wash them and put them in a big pot w/ 2 pieces bacon and 3 cloves whole garlic!. bring the water to a boil and let it boil for about 3-4 minutes!. then reduce to a simmer and cover partially!. allow the beans to cook for about 2 1/2 to 3 hours, adding water if needed and stirring every once in a while!. you can make the beans soupier if desired, by not reducing all the water!. season w/ salt when the beans are done!.Www@FoodAQ@Com
Go to the food store, pick up a bag of dried "15 Bean Soup" beans and follow the instruction on the back!. I use a ham hock or shank, a couple cans of crushed tomatoes, diced onions, celery, carrots, garlic and potatoes!. A little cumin is good too!. It's easy-- did it just last night in fact!.Www@FoodAQ@Com
Bean soup:
http://www!.cdkitchen!.com/recipes/cat/365!.!.!.
http://southernfood!.about!.com/od/beansou!.!.!.
Cooked dried beans are best if soaked over night!. Follow the directions on the package for best cooking!.Www@FoodAQ@Com
http://www!.cdkitchen!.com/recipes/cat/365!.!.!.
http://southernfood!.about!.com/od/beansou!.!.!.
Cooked dried beans are best if soaked over night!. Follow the directions on the package for best cooking!.Www@FoodAQ@Com