Bean soup
#23
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
First you soak the beans. Overnight is good, but the beans have absorbed about all they can in about 8 hours.
Second you cook the beans in just water until they are almost soft but not mush.
Now you add the other ingredients and bake them for hours on very low heat. Over night is great if you can sleep with that wonderful aroma in the house.
#25
Super Member
Join Date: Jan 2015
Posts: 2,867
I cooked a batch of beans in 24 minutes last night in the pressure cooker. 20 might have been enough. A bit of an experiment. Next time I will wait until after cooking to add the spices - the PC intensified the flavors and pulled more of the salt out of the ham so I shouldn't have added any salt. But, all in all, a success. Previously, I preferred the stovetop to the crockpot.
#27
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,334
When I make beans in the crockpot I soak them overnight, drain that water and use new water or liquid and let them cook at least 12 hours.
Just got an Instant Pot and made delicious black eyed peas (not exactly the same I think?) in 25 minutes of pressured cooking. It has to come up to pressure and then cook for 25 minutes, then let it release naturally. I'm guessing I won't go back to the crockpot for them.
Just got an Instant Pot and made delicious black eyed peas (not exactly the same I think?) in 25 minutes of pressured cooking. It has to come up to pressure and then cook for 25 minutes, then let it release naturally. I'm guessing I won't go back to the crockpot for them.
#28
When I make beans in the crockpot I soak them overnight, drain that water and use new water or liquid and let them cook at least 12 hours.
Just got an Instant Pot and made delicious black eyed peas (not exactly the same I think?) in 25 minutes of pressured cooking. It has to come up to pressure and then cook for 25 minutes, then let it release naturally. I'm guessing I won't go back to the crockpot for them.
Just got an Instant Pot and made delicious black eyed peas (not exactly the same I think?) in 25 minutes of pressured cooking. It has to come up to pressure and then cook for 25 minutes, then let it release naturally. I'm guessing I won't go back to the crockpot for them.
#29
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
My favorite way to make pinto beans is the same way grandma did them. She was raised during the depression and was what you would call a simple cook. She pre-soaked the bag of beans overnight, drained the beans, then cooked all day. When the beans were soft, she would get out another kettle, chop up some bacon, and fry it until one uniform light brown color, drain about half the grease, then transfer the beans to the bacon pot so you don't loose the "fond" from the bacon cooking. Simmer with onion, garlic, salt and pepper, another hour. Serve either with fresh or frozen (cools the beans off)cornbread under the beans in the bowl. Nirvana on a cold winter day. My brothers and uncles used to put ketchup in theirs instead of the cornbread, and ate the cornbread on the side.
(If you have a large recipe for cornbread, make it, cut it, and put squares in zipper bags and freeze. When you take a square out, microwave for 20 seconds and add butter. Cornbread freezes better than regular bread and still tastes just made after weeks in the freezer.)
(If you have a large recipe for cornbread, make it, cut it, and put squares in zipper bags and freeze. When you take a square out, microwave for 20 seconds and add butter. Cornbread freezes better than regular bread and still tastes just made after weeks in the freezer.)
Last edited by madamekelly; 01-02-2017 at 12:28 PM.
#30
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Today we are making black eyed peas cooked the same way as grandma did pintos, to celebrate the new year. Yes, with cornbread. We always have either cornbread or brown rice with beans.
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