OK, Beans are ready. I'm stuffed. I just had a big bowl of these. I'm full and I want more. We had a saying where I grew up that was "you don't eat until you're full, you eat until you're tired". And I'm not tired yet so maybe after I write this out I will have another bowl.
I've read your reply's. I have used left over ham and cubed ham before and even hamburger once,(don't use hamburger) it's not the same. I think it is worth the extra time to use the smoked ham hocks. The texture and taste are better.
And when separating the meat you will only have about 50%, the other half will be bones and "stuff". So make sure you buy enough smoked ham hocks or shanks.
The beans, like I said earlier I used navy, or great northern. This time I used the great northern beans. The navy are a little smaller than the great northern and the taste is almost the same. I've never used michigan beans before. I will look for those to try them.
If you want to get picky you can pick out the bean skins after you soak the beans if you want. After a bite or two I don't mind the skins.
I have made this with the fat inside and without the fat and it taste just about the same. And with all the junk food that I eat I try to cut down on the fat when I can.
Yes, it is easier and faster to just make all of it at once but if you are in that much of a hurry...
And I don't have a pressure cooker so that's out. I guess you could make this in a Dutch oven, I don't see why not. I don't have one of those either.
Ya, your welcome to come over for dinner but you better hurry. I live in Eastern Washington and that's a long drive from Puget Sound. And if you show up you better bring some ice cream.
We stopped for breakfast along the road (British Columbia or Alaska, can't remember which) and the blackboard said "Portugese Bean Soup". Not the right time of the day for soup, but I asked the waitress about it. She said it's bean soup made with smoked sausage. (kiebaska ?) Since then, I've made it a time or two & it's pretty good.
hotsparks, I don't make them all at once in the pressure cooker. I do just like you do with making the broth and soaking the beans. I make the broth in the pressure cooker the day before and remove the fat. I soak the beans all day, then pressure cook every thing for about 7 to 9 minutes.
I agree, taking that layer of fat off the just makes me feel better about eating those delicious, beans.
We eat beans regularly and generally pintos. I don't soak anymore, but instead I put them on the stove covered with plenty of water and boil for 2 minutes, then set for 2 hours and drain. I then cover them in the crockpot with fresh water cook on high with onions and meat. Meat is ham or hocks or country ribs that I've smoked. In a pinch I use a slab of hog jowl for flavoring.
I like the idea of getting rid of the fat and I'm going to try that because it can be over-powering sometimes.
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A couple of years ago my wife and I ran across some anazasi beans in Colorado. We really do like these beans. Similiar to pintos, but sweeter. We buy online from Adobe Milling in Dove Creek, Colo. If you like beans, I promise you will like these.
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One of my favorite foods as a kid was my grandmother's brown beans and ham. Mom's were good but could not match her's. My wife does not like them so I'm on my own and make them in a slow cooker because it's easy. They're good but certainly not the same.
This week I have been making my quicky beans n rice. Not quite the same w/o the smoke flavor of the hocks or ham and I make it meatless. But still good. I use a carton of Swansons chicken stock, one can of drained/rinsed white beans and Minute brown rice. The amount of rice determines how thick you want your soup. I put all this in a pan on the stove along with a pinch of crushed thyme and simmer 5 mins, then let stand for another 5 off the heat. Threw a little shredded carrots in the last batch.
PS. The rice and beans together make a whole protein.