Must be Soup Weather :)

[Jill McQuown]

It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.

I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************

https://hurstbeans.com/recipes/15-bean-soup-crock-pot-or-slow-cooker-method
directions:

8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.

1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.

1 medium size onion, diced

1-2 cloves garlic, minced

1 can diced tomatoes (14.5 oz.)

1 tbsp. chili powder

Juice from 1 lemon

Optional: Hot sauce, salt and pepper to taste

NO SOAK METHOD

In a colander or sieve, rinse beans thoroughly. Sort and inspect for any
unwanted debris and discard.

Drain and pour beans in a slow cooker with 8 cups of stock/water,
onions, garlic, and meat or ham bone. (Not tomato or lemon juice yet!).
Use 9-10 cups of liquid if you like a more "brothy" soup.

Stir to combine. Set slow cooker on high and cook for 6-7 hours then
check to make sure beans are tender. The soup can continue to simmer for
several hours and will develop more flavor over time.

After the beans are tender, remove the ham bone. Chop or shred any ham
that has fallen from the bone and add back to the pot. Stir in the can
of diced tomatoes, our included Ham Flavor packet, optional chili
powder, and the lemon juice.

Cook for additional 30 minutes then keep warm until ready to serve.

We recommend to serve with a freshly baked slice of corn bread! You can
also serve over rice as well.
***************

Yes, I'll bake a skillet of cornbread to go with it. :)

Jill

[BryanGSimmons]

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.
1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.
1 medium size onion, diced
1-2 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. chili powder
Juice from 1 lemon
Optional: Hot sauce, salt and pepper to taste
NO SOAK METHOD

Beans should be soaked when possible, for health reasons. I even change
the water a few times. I used to do no soak, but now I know better.

Jill

[Dave Smith]

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************

I made some French Canadian Pea Soup yesterday. It's a nice winter day
here, a nice clear sky, about 30 F and we had 2" of snow, just enough to
make it look bright and cheer. I was out running errands and now I have
some soup heating up for lunch.

[ItsJoanNotJoAnn]

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood! Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'

https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399

https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

[gm]

Post by ItsJoanNotJoAnn
I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood! Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I do beans in the crockpot all the time, some beans are "softer" and
don't require soaking, others with a "harder" texture" can benefit from
soaking, but it's really not necessary...

I do rinse them, though...

I also freeze cooked beans, EZ to add to a soup/stew... can be pureed if
desired...

I also do a lot of brown rice in the crockpot, turns out a charm... and
it's cheaper than "instant rice"... also can be easily frozen...

--
GM

--

[Graham]

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I've tried all methods and now do the heat/soak, ie, bring 'em
to the boil then turn off the heat and leave them overnight.

[Jill McQuown]

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I didn't soak the beans for this even though the *stove-top* directions
on the package say the should be soaked. The beans were nice & tender
at 6.5 hours in the crock pot on High.

I didn't have a can of diced tomatoes so I added a couple of
tablespoonfuls of tomato paste when I stirred in the seasoning packet,
chili powder and a splash of lemon juice (I went very light on the lemon
juice, not the juice of a whole lemon). It's back to simmering in the
crock pot and smells fantastic!

Jill

[ItsJoanNotJoAnn]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I didn't soak the beans for this even though the *stove-top* directions
on the package say the should be soaked. The beans were nice & tender
at 6.5 hours in the crock pot on High.
I didn't have a can of diced tomatoes so I added a couple of
tablespoonfuls of tomato paste when I stirred in the seasoning packet,
chili powder and a splash of lemon juice (I went very light on the lemon
juice, not the juice of a whole lemon). It's back to simmering in the
crock pot and smells fantastic!
Jill

They sound really good, and I've use a can of mild Rotel when
I've not had any diced tomatoes on hand. Tomato paste should
be fine.

When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop. I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have. 🙂

[Jill McQuown]

Post by ItsJoanNotJoAnn

Post by Jill McQuown

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I didn't soak the beans for this even though the *stove-top* directions
on the package say the should be soaked.  The beans were nice & tender
at 6.5 hours in the crock pot on High.
I didn't have a can of diced tomatoes so I added a couple of
tablespoonfuls of tomato paste when I stirred in the seasoning packet,
chili powder and a splash of lemon juice (I went very light on the lemon
juice, not the juice of a whole lemon).  It's back to simmering in the
crock pot and smells fantastic!
Jill

They sound really good, and I've use a can of mild Rotel when
I've not had any diced tomatoes on hand.  Tomato paste should
be fine.
When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop.  I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have.  🙂

No biggie. I just found using the crock pot method easy and required no
watching or stirring.

Jill

[Hank Rogers]

Post by ItsJoanNotJoAnn

Post by Jill McQuown

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and
windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm
using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I didn't soak the beans for this even though the *stove-top* directions
on the package say the should be soaked.  The beans were nice & tender
at 6.5 hours in the crock pot on High.
I didn't have a can of diced tomatoes so I added a couple of
tablespoonfuls of tomato paste when I stirred in the seasoning packet,
chili powder and a splash of lemon juice (I went very light on the lemon
juice, not the juice of a whole lemon).  It's back to simmering in the
crock pot and smells fantastic!
Jill

They sound really good, and I've use a can of mild Rotel when
I've not had any diced tomatoes on hand.  Tomato paste should
be fine.
When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop.  I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have.  🙂

No biggie.  I just found using the crock pot method easy and required no
watching or stirring.
Jill

Easy is your majesty's middle name.

[songbird]

ItsJoanNotJoAnn wrote:
...

Post by ItsJoanNotJoAnn
When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop. I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have. 🙂

it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot. pans, well, they can take some abuse or
accidents much better.


songbird

[ItsJoanNotJoAnn]

Post by songbird
it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot. pans, well, they can take some abuse or
accidents much better.
songbird

Check your local Goodwill to see if anyone has dropped
off a crock. You might even peruse Facebook Marketplace
for a crock that would fit your pot.

I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

[Mike Duffy]

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

I *can* see the safety of a timed cutoff. Then again,
I do not understand why any electric range should be
sold that does not have a timer-based 'dead man' switch,
especially for the top, but also for the oven.


Because *you* asked, my fridge pickle experiment was
a complete success. The only drawback is that my
liquid ends up being rather dirty-looking, likely
due to the inordinate ingredient count. The taste
does not match standard 'sweet' or 'bread & butter'
flavor profiles exactly, but I believe I have the
basics: dill, mustard, turmeric, coriander & celery,
seed, and allium (onion / garlic / leek) to taste.
(The bulk ingredients were 500 g sugar, 1 cup 7% vinegar,
and 50 g salt.)

In fact, shortly I will be in a position to test
re-use of the liquid with new cucumbers &c.

[Cindy Hamilton]

Post by Mike Duffy

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

The burners on my stove are marked in varying ways. Most of
them run from 1 through 7 and then High; one of them runs
Simmer, Low, Medium, High (and anywhere in between). That
one has two burner rings. The large, outer one is on at Medium
and above. The small, inner one is on at any setting.

I use the oven for stuff like that. In a "pot" or "pan".

Post by Mike Duffy
I *can* see the safety of a timed cutoff. Then again,
I do not understand why any electric range should be
sold

Millions of people don't have an electric range.

[ItsJoanNotJoAnn]

Post by Mike Duffy

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

Oh, that's the way I do my beans, and I've got a simmer
burner that's really great for long and slow cooking.

Post by Mike Duffy
I *can* see the safety of a timed cutoff. Then again,
I do not understand why any electric range should be
sold that does not have a timer-based 'dead man' switch,
especially for the top, but also for the oven.

My crockpot that died did have the timed cooking and
keep warm function and as does my oven for my kitchen
stove (Sabbath Mode). But no timed cooking for the
burners.

Post by Mike Duffy
Because *you* asked, my fridge pickle experiment was
a complete success. The only drawback is that my
liquid ends up being rather dirty-looking, likely
due to the inordinate ingredient count. The taste
does not match standard 'sweet' or 'bread & butter'
flavor profiles exactly, but I believe I have the
basics: dill, mustard, turmeric, coriander & celery,
seed, and allium (onion / garlic / leek) to taste.
(The bulk ingredients were 500 g sugar, 1 cup 7% vinegar,
and 50 g salt.)
In fact, shortly I will be in a position to test
re-use of the liquid with new cucumbers &c.

If I remember correctly, these are fermented pickles???
If so, the cloudy liquid is to be expected and does not
effect their taste. Congratulations on a successful
batch!!

[Carol]

Post by Mike Duffy

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

Mike, you just showed you have no concept of crockpot cooking. A stove
doesn't go low enough for that type of 'low-n-slow braising'.

Post by Mike Duffy
I can see the safety of a timed cutoff.

You got it backwards. Auto shutoffs lead to potential food poisoning.

[Ed P]

Post by Carol

Post by Mike Duffy

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

Mike, you just showed you have no concept of crockpot cooking. A stove
doesn't go low enough for that type of 'low-n-slow braising'.

OMG, my grandmother screwed up. She used to do it often because she did
no know any better.

Post by Carol

Post by Mike Duffy
I can see the safety of a timed cutoff.

You got it backwards. Auto shutoffs lead to potential food poisoning.

Do you have statistics on that? I know it can lead to ruined meats if
you forget about it but did not know shutoffs can lead to death.

[Mike Duffy]

Post by Ed P
Do you have statistics on that? I know it can lead to ruined meats if
you forget about it but did not know shutoffs can lead to death.

I was thinking more about burning down the house.

[Ed P]

Post by Mike Duffy

Post by Ed P
Do you have statistics on that? I know it can lead to ruined meats if
you forget about it but did not know shutoffs can lead to death.

I was thinking more about burning down the house.

An electric appliance for heating stuff? What could go wrong?

[Carol]

Post by Mike Duffy

Post by Ed P
Do you have statistics on that? I know it can lead to ruined meats
if you forget about it but did not know shutoffs can lead to death.

I was thinking more about burning down the house.

Anything electric can do that. Crockpots are less prone to it than
other higher draw electrical devices.

[Carol]

Post by Ed P

Post by Carol

Post by Mike Duffy

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Why not just use a 'pot' or 'pan'? Put it on the stove,
and then set the temp to warm, low, high, &c.

Mike, you just showed you have no concept of crockpot cooking. A
stove doesn't go low enough for that type of 'low-n-slow braising'.

OMG, my grandmother screwed up. She used to do it often because she
did no know any better.

Post by Carol

Post by Mike Duffy
I can see the safety of a timed cutoff.

You got it backwards. Auto shutoffs lead to potential food
poisoning.

Do you have statistics on that? I know it can lead to ruined meats
if you forget about it but did not know shutoffs can lead to death.

Food poisoning, not death. As to braising on the stove top, it's just
not optimal compared to a crockpot.

[Cindy Hamilton]

Post by Carol
Food poisoning, not death. As to braising on the stove top, it's just
not optimal compared to a crockpot.

Not optimal for you, perhaps. I don't want meat that's been braised
for 10 hours.

[Jill McQuown]

Post by ItsJoanNotJoAnn

  it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot.  pans, well, they can take some abuse or
accidents much better.
  songbird

Check your local Goodwill to see if anyone has dropped
off a crock.  You might even peruse Facebook Marketplace
for a crock that would fit your pot.
I've got an oval crock but no pot as the electronics
died in it.  😒  If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Those are the only settings mine has (Rival brand). No digital stuff,
just a knob you turn to select the settings you mention. I've been
using it for over 20 years and nary a cracked crock.

BTW, the soup turned out great! I'll be taking some to work for lunch
tomorrow.

Jill

[Carol]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

  it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot.  pans, well, they can take some abuse or
accidents much better.
  songbird

Check your local Goodwill to see if anyone has dropped
off a crock.  You might even peruse Facebook Marketplace
for a crock that would fit your pot.
I've got an oval crock but no pot as the electronics
died in it.  😒  If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Those are the only settings mine has (Rival brand). No digital
stuff, just a knob you turn to select the settings you mention. I've
been using it for over 20 years and nary a cracked crock.
BTW, the soup turned out great! I'll be taking some to work for
lunch tomorrow.
Jill

Happy and yes, all my crockpots just use a dial.

[dsi1]

Post by Carol

Post by Jill McQuown

Post by ItsJoanNotJoAnn

  it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot.  pans, well, they can take some abuse or
accidents much better.
  songbird

Check your local Goodwill to see if anyone has dropped
off a crock.  You might even peruse Facebook Marketplace
for a crock that would fit your pot.
I've got an oval crock but no pot as the electronics
died in it.  😒  If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Those are the only settings mine has (Rival brand). No digital
stuff, just a knob you turn to select the settings you mention. I've
been using it for over 20 years and nary a cracked crock.
BTW, the soup turned out great! I'll be taking some to work for
lunch tomorrow.
Jill

Happy and yes, all my crockpots just use a dial.

My crockpot has 3 positions. I'm not happy with the highest setting. It
seems a little too hot. The middle seems to be too low. I can't tell the
difference between the middle and low.

My rice pot, on "cook", can keep beans cooking at a slow simmer. It
works great for that, as well as other things.

[Carol]

Post by dsi1

Post by Carol

Post by Jill McQuown

Post by ItsJoanNotJoAnn

  it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot.  pans, well, they can take some abuse or
accidents much better.
  songbird

Check your local Goodwill to see if anyone has dropped
off a crock.  You might even peruse Facebook Marketplace
for a crock that would fit your pot.
I've got an oval crock but no pot as the electronics
died in it.  😒  If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

Those are the only settings mine has (Rival brand). No digital
stuff, just a knob you turn to select the settings you mention.
I've been using it for over 20 years and nary a cracked crock.
BTW, the soup turned out great! I'll be taking some to work for
lunch tomorrow.
Jill

Happy and yes, all my crockpots just use a dial.

My crockpot has 3 positions. I'm not happy with the highest setting.
It seems a little too hot. The middle seems to be too low. I can't
tell the difference between the middle and low.
My rice pot, on "cook", can keep beans cooking at a slow simmer. It
works great for that, as well as other things.

My main 2 have high, medium, low and warm (plus off). My 'Junior'
(small one) has high, low, and off.

I use my rice maker for other things too plus it has a steamer top
(optional to add it). I'll often steam fishballs up above the rice.

[Carol]

Post by ItsJoanNotJoAnn

Post by songbird
it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot. pans, well, they can take some abuse or
accidents much better.
songbird

Check your local Goodwill to see if anyone has dropped
off a crock. You might even peruse Facebook Marketplace
for a crock that would fit your pot.
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

I dislike the ones with programmed times. Not foodsafe if you ask me
as they autoshut off and if you don't catch it can be way too cold once
you see it to be safe.

[ItsJoanNotJoAnn]

Post by Carol

Post by ItsJoanNotJoAnn
I've got an oval crock but no pot as the electronics
died in it. 😒 If I do replace it, it will just be
a plain model with Off, Warm, Low, and High.

I dislike the ones with programmed times. Not foodsafe if you ask me
as they autoshut off and if you don't catch it can be way too cold once
you see it to be safe.

Mine was a programmed pot, but I was able to set the time
to cook and whether on low or high. It's like a regular
dial crockpot where you would check on it after X number
of cooking hours. Then mine would go into keep warm setting
for a few hours. But yes, if I replace it I'll go with just
a regular dial setting.

[D]

Post by songbird
...

Post by ItsJoanNotJoAnn
When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop. I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have. ????

it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot. pans, well, they can take some abuse or
accidents much better.
songbird

Does anyone here have a good recipe for crackpots? I heard that there's is
a thriving street culture in the US that have gotten very got at crackpot
cooking!

[Jill McQuown]

Post by songbird
...

Post by ItsJoanNotJoAnn
When I say I've never done them in a crockpot I guess it's
because I've been home and have nursed the beans along on
the stovetop. I don't know why, but crock potting them has
never occurred to me; that's the only excuse I have. 🙂

it is harder to clean the crockpot comared to a pan.
we've already managed to crack a crock and needed to get
a new crockpot. pans, well, they can take some abuse or
accidents much better.
songbird

I don't know why you find the crock from a crock pot difficult to clean.
Just put it in the sink, add some hot soapy water and wash it. I'd
have to do the same thing if I'd used the large oval Descoware
(enamelware) covered oval pot and cooked the bean soup on top of the
stove. Then again, I've never cracked the crock from a crock pot.

Jill

[Hank Rogers]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now and
windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.
But those HamBeens are gooooood!  Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I didn't soak the beans for this even though the *stove-top* directions
on the package say the should be soaked.  The beans were nice & tender
at 6.5 hours in the crock pot on High.
I didn't have a can of diced tomatoes so I added a couple of
tablespoonfuls of tomato paste when I stirred in the seasoning packet,
chili powder and a splash of lemon juice (I went very light on the lemon
juice, not the juice of a whole lemon).  It's back to simmering in the
crock pot and smells fantastic!
Jill

Your Majesty can simply stare at a pot of unsoaked beans for 5 seconds,
and they'll be cooked to perfection. Then, they can be seasoned
instantly with a twitch of your nose wart.

:)

[songbird]

Post by ItsJoanNotJoAnn

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

if the crockpot doesn't get hot enough you could be
getting more toxins than you should. certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil. at higher elevations this may be a significant
challenge.

Post by ItsJoanNotJoAnn
But those HamBeens are gooooood! Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

i just do it. clean them up, pick out any bits i don't
want in there, put them in a pot with plenty of water,
bring the water to a boil stirring it a few times to make
sure it doesn't have any that are sticking to burn. then
turn it down to a simmer and stir about every half hour
until the beans are done. i do not add salt to the water
or any other ingredients. i prefer to then take some and
freeze them so they can be used for other dishes. a few
gallons at a time and we usually eat 1/4 of them within a
week and then can have burritos or beans for chili or
whatever several times in the next month or two.


songbird

[Cindy Hamilton]

Post by songbird

Post by ItsJoanNotJoAnn

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

if the crockpot doesn't get hot enough you could be
getting more toxins than you should. certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil. at higher elevations this may be a significant
challenge.

Modern crockpots get pretty hot. Carol and Jill are
pretty much at sea level. Joan is at 597' (if I remember
her location correctly).

Post by songbird

Post by ItsJoanNotJoAnn
But those HamBeens are gooooood! Plus, I've never soaked
a bean in my life, it's not necessary nor 'healthful.'

I just now was moved to wonder about 'healthful'. I didn't

Post by songbird

Post by ItsJoanNotJoAnn
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

[Janet]

In article <vm045a$13lb1$***@dont-email.me>, chamilton5280
@invalid.com says...

Post by Cindy Hamilton

Post by songbird

Post by ItsJoanNotJoAnn

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

if the crockpot doesn't get hot enough you could be
getting more toxins than you should. certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil. at higher elevations this may be a significant
challenge.

Modern crockpots get pretty hot.

Do they boil?

Red kidney beans need to be boiled for 10 minutes to
destroy toxins..

https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/

"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."

Janet UK

[Dave Smith]

Post by Janet
Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."

Some people love their crock pots. I have never seen much use for them,
When I bake beans or do braised meats like, short ribs and oxtail I
prefer a 300F oven. I learned from my wife how to do stews but we differ
on the low cooking part. She uses the stove top on low but that is less
consistent a often starts to boil. I use the oven and the meat is more
tender.

[Cindy Hamilton]

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by songbird

Post by ItsJoanNotJoAnn

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

if the crockpot doesn't get hot enough you could be
getting more toxins than you should. certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil. at higher elevations this may be a significant
challenge.

Modern crockpots get pretty hot.

Do they boil?
Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."

It depends on the slow cooker. High might range between
170 and 280 F. I'd test my own in the unlikely event I
wanted to cook dry beans.

[Jill McQuown]

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by songbird

Post by ItsJoanNotJoAnn

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and windy
so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

if the crockpot doesn't get hot enough you could be
getting more toxins than you should. certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil. at higher elevations this may be a significant
challenge.

Modern crockpots get pretty hot.

Do they boil?
Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."

It depends on the slow cooker. High might range between
170 and 280 F. I'd test my own in the unlikely event I
wanted to cook dry beans.

All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night. Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time. Then again, he can't seem
to use a crock pot without cracking the crock.

Jill

[Cindy Hamilton]

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.

You might not notice. Although you'd be likely to get GI symptoms
before phytohemagglutinin caused kidney damage or blood clots.

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

A waste of his time, perhaps. Only a waste of your time if you
read it (which probably didn't take as long as he took to compose it).

Post by Jill McQuown
Then again, he can't seem
to use a crock pot without cracking the crock.

I cracked a crock trying to caramelize onions.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.

You might not notice. Although you'd be likely to get GI symptoms
before phytohemagglutinin caused kidney damage or blood clots.

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

A waste of his time, perhaps. Only a waste of your time if you
read it (which probably didn't take as long as he took to compose it).

In 40 years of cooking dried beans, including red kidney beans, I've
never experienced any sort of toxic reaction.

Post by Cindy Hamilton

Post by Jill McQuown
Then again, he can't seem
to use a crock pot without cracking the crock.

I cracked a crock trying to caramelize onions.

Okay, I won't ask why you were using a crock pot to caramelize onions.
That I would definitely do in a pan on the stove. ;)

Jill

[Bruce]

On Sun, 12 Jan 2025 11:58:58 -0500, Jill McQuown

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.

You might not notice. Although you'd be likely to get GI symptoms
before phytohemagglutinin caused kidney damage or blood clots.

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

A waste of his time, perhaps. Only a waste of your time if you
read it (which probably didn't take as long as he took to compose it).

In 40 years of cooking dried beans, including red kidney beans, I've
never experienced any sort of toxic reaction.

I read that 40 years of kidney bean poisoning causes negative,
controlling behaviour and a desire to moderate.

[Cindy Hamilton]

Post by Jill McQuown
Okay, I won't ask why you were using a crock pot to caramelize onions.
That I would definitely do in a pan on the stove. ;)

It's a way to do it that requires less attention. And I didn't have
to use it in the house and stink the joint up.

https://www.allrecipes.com/article/how-to-make-slow-cooker-caramelized-onions/

Last time I made onion soup I browned the onions on the gas grill's
side burner.

[Carol]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick
after having a bowl of 15 bean soup for dinner last night.

You might not notice. Although you'd be likely to get GI symptoms
before phytohemagglutinin caused kidney damage or blood clots.

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red
kidney beans in a crock pot is a waste of my time.

A waste of his time, perhaps. Only a waste of your time if you
read it (which probably didn't take as long as he took to compose it).

In 40 years of cooking dried beans, including red kidney beans, I've
never experienced any sort of toxic reaction.

Me either though I do recall Sheldon ranting about it. Folks worried
about it should run on high and it will reach a low boil (low setting
will hit simmer on all of mine).

Post by Jill McQuown

Post by Cindy Hamilton
I cracked a crock trying to caramelize onions.

Unless you left out the butter and used high for 4 hours, not
happening. I do a run of onions every 6 weeks or so. They freeze
beautifully for use anytime later. Use LOW for it.

Post by Jill McQuown
Okay, I won't ask why you were using a crock pot to caramelize
onions. That I would definitely do in a pan on the stove. ;)

Naw, easier in a crockpot. Stir about every hour (mostly to turn at
the start, then check color later).

[Cindy Hamilton]

Post by Carol
Unless you left out the butter and used high for 4 hours, not
happening. I do a run of onions every 6 weeks or so. They freeze
beautifully for use anytime later. Use LOW for it.

I have little use for caramelized onions. I generally just sweat
them to translucence.

[Ed P]

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.  Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.  Then again, he can't seem
to use a crock pot without cracking the crock.
Jill

Beans are fairly cheap. If I made bean soup I'd probably put in a
handful rather than count out 15 of them. Do you make sure each portion
get an equal amount of beans? Like 5 servings of 3 beans each would work.

[Jill McQuown]

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.  Songbird
theorizing about potential toxins/illness from cooking dried red
kidney beans in a crock pot is a waste of my time.  Then again, he
can't seem to use a crock pot without cracking the crock.
Jill

Beans are fairly cheap.  If I made bean soup I'd probably put in a
handful rather than count out 15 of them.  Do you make sure each portion
get an equal amount of beans?  Like 5 servings of 3 beans each would work.

Now you're being too silly, Ed. The bag of 15 bean soup mix contained
all sorts of beans and even lentils, which are not beans. I did not
count them. The soup tasted great. Even better today!

Jill

[Hank Rogers]

Post by Jill McQuown
All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.  Songbird
theorizing about potential toxins/illness from cooking dried red
kidney beans in a crock pot is a waste of my time.  Then again, he
can't seem to use a crock pot without cracking the crock.
Jill

Beans are fairly cheap.  If I made bean soup I'd probably put in a
handful rather than count out 15 of them.  Do you make sure each
portion get an equal amount of beans?  Like 5 servings of 3 beans
each would work.

Now you're being too silly, Ed.  The bag of 15 bean soup mix contained
all sorts of beans and even lentils, which are not beans.  I did not
count them.  The soup tasted great.  Even better today!
Jill

Did your Majesty freeze some of those 15 beans you cooked? Should make
at least 3 meals for your Highness.

[heyjoe]

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time. Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

[Jill McQuown]

Post by heyjoe

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time. Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

I would find it very difficult to type without using capital letters.

Jill

[Graham]

Post by heyjoe

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time. Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

[S Viemeister]

Post by Graham

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time.  Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

True.

[Bruce]

Post by Graham

Post by heyjoe

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time. Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

Whatever may be wrong with him, he's not an uneducated redneck.

[songbird]

Graham wrote:
...

Post by Graham
But I'm pretty sure he didn't vote for Trump, so that's a plus!

f'n right, that fool and Elon are a train wreck. i don't
watch the news much at all these days anyways, so at least i
don't have to look at them all the time like some of the rw
schmucks out there.

i don't use capital letters that often because i find them
useless and i do use them for Names and Places.

i spell the words mostly right, consider that as good as
it gets unless i'm being paid to write.


songbird

[Bruce]

Post by songbird
...

Post by Graham
But I'm pretty sure he didn't vote for Trump, so that's a plus!

f'n right, that fool and Elon are a train wreck. i don't
watch the news much at all these days anyways, so at least i
don't have to look at them all the time like some of the rw
schmucks out there.
i don't use capital letters that often because i find them
useless and i do use them for Names and Places.
i spell the words mostly right, consider that as good as
it gets unless i'm being paid to write.

if all americans stopped using capitals and stopped supporting trump,
i'd call that progress.

[Cindy Hamilton]

Post by songbird
...

Post by Graham
But I'm pretty sure he didn't vote for Trump, so that's a plus!

f'n right, that fool and Elon are a train wreck. i don't
watch the news much at all these days anyways, so at least i
don't have to look at them all the time like some of the rw
schmucks out there.
i don't use capital letters that often because i find them
useless and i do use them for Names and Places.

They're not useless. They provide visual markers for the eye
to identify. Still, all lowercase is better than all caps.

[Jill McQuown]

Post by Graham

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time.  Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

Why must everything turn into a discussion about the asshole-elect?

Jill

[Dave Smith]

Post by Jill McQuown

Post by Graham

Reading songbird's posts is a waste of time.  Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

Why must everything turn into a discussion about the asshole-elect?

Prepare yourself for four years of it, though my money is on him not
making it to the end of his term without snapping completely.

[Mike Duffy]

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

[Cindy Hamilton]

Post by Mike Duffy

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

It would be difficult to tell the difference between "snapped"
and "unsnapped". Perhaps he already has.

What I'd like, though, is for Trump to have a fatal stroke while
rage-tweeting on the toilet at 2 am. covfefe.

[Dave Smith]

Post by Mike Duffy

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

I am starting to wonder if it is not already happening. There are his
repeated lies about the trade imbalance, his threats to impose 25%
tariffs and his plans to turn us into the 51st state while also
threatening to take over Panama and Greenland. He is nuts and it is
showing more and more. He is getting to me even more of an demented old
fart with crazy ideas and no filter.

[Ed P]

Post by Dave Smith

Post by Mike Duffy

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

I am starting to wonder if it is not already happening. There are his
repeated lies about the trade imbalance, his threats to impose 25%
tariffs and his plans to turn us into the 51st state  while also
threatening to take over Panama and Greenland. He is nuts and it is
showing more and more. He is getting to me even more of an demented old
fart with crazy ideas and no filter.

Rumor has it Trump wants Australia too. With that as the 52nd state
Musk can launch rockets to the southern part of the moon and Mars.
There have been talks with both Albanese and Bruce.

[Bruce]

On Tue, 14 Jan 2025 09:00:43 -0500, Dave Smith

Post by Dave Smith

Post by Mike Duffy

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

I am starting to wonder if it is not already happening. There are his
repeated lies about the trade imbalance, his threats to impose 25%
tariffs and his plans to turn us into the 51st state while also
threatening to take over Panama and Greenland. He is nuts and it is
showing more and more. He is getting to me even more of an demented old
fart with crazy ideas and no filter.

The scary thing is that the basement dwellers don't mind all that.
He's their hero. Period.

[dsi1]

Post by Dave Smith

Post by Mike Duffy

My money is on him not making it to the end of
his term without snapping completely.

Prithy explain your snapping criteria. Extra points
if you can show why snapping has not yet occurred.

I am starting to wonder if it is not already happening. There are his
repeated lies about the trade imbalance, his threats to impose 25%
tariffs and his plans to turn us into the 51st state while also
threatening to take over Panama and Greenland. He is nuts and it is
showing more and more. He is getting to me even more of an demented old
fart with crazy ideas and no filter.

Power has driven him mad.

[gm]

Post by Jill McQuown

Post by Graham

Post by Jill McQuown
Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.

Reading songbird's posts is a waste of time.  Anybody that uses a
keyboard with broken shift keys is worthy of the bozo bin.

But I'm pretty sure he didn't vote for Trump, so that's a plus!

Why must everything turn into a discussion about the asshole-elect?

So, how is the J - O - B hunt going, Widder Jill...???

--
GM

--

[Hank Rogers]

Post by Jill McQuown

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn

It's chilly here in southern South Carolina.  40F/4C right now
and windy
so it feels colder.  It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone).  I'm
using
the crock pot/slow cooker for this.
***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

I've yet to ever make any sort of beans in the crockpot.

   if the crockpot doesn't get hot enough you could be
getting more toxins than you should.  certain ones in
some kinds of beans (red beans, but some others too)
make it important enough to make sure they get a good
boil.  at higher elevations this may be a significant
challenge.

Modern crockpots get pretty hot.

   Do they boil?
    Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
   "Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."

It depends on the slow cooker.  High might range between
170 and 280 F.  I'd test my own in the unlikely event I
wanted to cook dry beans.

All I know is the bean soup cooked beautifully and I'm not sick after
having a bowl of 15 bean soup for dinner last night.  Songbird
theorizing about potential toxins/illness from cooking dried red kidney
beans in a crock pot is a waste of my time.  Then again, he can't seem
to use a crock pot without cracking the crock.
Jill

So, will your Majesty ban him?

[Ed P]

Post by Janet

Post by Cindy Hamilton
Modern crockpots get pretty hot.

Do they boil?
Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."
Janet UK

I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

The plants are best treated with Roundup.

[Jill McQuown]

Post by Ed P

Post by Cindy Hamilton
Modern crockpots get pretty hot.

   Do they boil?
    Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
   "Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."
     Janet UK

I have no idea why anyone would ever buy red kidney beans in the first
place.  I don't consider them edible under any circumstances.

Too bad. I like red kidney beans. Been using them to make chili all my
life.

Post by Ed P
The plants are best treated with Roundup.

So wash & rinse the beans. That's step one with any vegetable or legume.

Jill

[Bruce]

On Sun, 12 Jan 2025 12:15:56 -0500, Jill McQuown

Post by Jill McQuown

Post by Ed P
The plants are best treated with Roundup.

So wash & rinse the beans. That's step one with any vegetable or legume.

:)

[ItsJoanNotJoAnn]

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones. But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread? No, thanks.

[Jill McQuown]

Post by ItsJoanNotJoAnn

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place.  I don't consider them edible under any circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones.  But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread?  No, thanks.

LOL True, red kidney beans (dark or light) wouldn't make a good side dish.

Speaking of meatloaf, I'm going to have some for dinner tonight. The
last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a homemade TV
dinner with meatloaf & mashed potatoes but the beans on the side will be
Fordhook lima beans. :)

Jill

[Carol]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the
first place.  I don't consider them edible under any
circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones.  But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread?  No, thanks.

LOL True, red kidney beans (dark or light) wouldn't make a good side dish.

I can only think of a few times where redbeans makes a good side within
my type of cooking.

- a BBQ dish, say pulled pork with corn and chili beans
- in a 'mexican influenced' stew where the cooked beans are in the pot
along with jicama cubes, corn, and diced tomatoes and likely cubanelles
and mexican oregano and/or comino (crush seeds then het in dry pan for
1-2 minutes to toast them).

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight. The
last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a homemade
TV dinner with meatloaf & mashed potatoes but the beans on the side
will be Fordhook lima beans. :)
Jill

I packed lunches like that for 8.5 years. No place to eat near work.

[Jill McQuown]

Post by Carol

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the
first place.  I don't consider them edible under any
circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones.  But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread?  No, thanks.

LOL True, red kidney beans (dark or light) wouldn't make a good side dish.

I can only think of a few times where redbeans makes a good side within
my type of cooking.
- a BBQ dish, say pulled pork with corn and chili beans
- in a 'mexican influenced' stew where the cooked beans are in the pot
along with jicama cubes, corn, and diced tomatoes and likely cubanelles
and mexican oregano and/or comino (crush seeds then het in dry pan for
1-2 minutes to toast them).

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight. The
last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a homemade
TV dinner with meatloaf & mashed potatoes but the beans on the side
will be Fordhook lima beans. :)
Jill

I packed lunches like that for 8.5 years. No place to eat near work.

I've generally always packed a lunch as most places I've worked have had
a break room with at least a fridge & microwave.

Jill

[Ed P]

Post by Jill McQuown

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have had
a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked. One of the best though, was
when I was a supervisor at one plant. One of the guys that worked for
me brought a lunch every day and gave it to me. He preferred to go
across the street and drink his lunch.

What made it interesting, is what was packed. He was an older black guy
and his wife made thing for him, like a pork chop sandwich. Yes, a
chop, bone included between a couple of slices of bread. It was always
tender and tasty. Same with bone in chicken thigh.

Last place I worked, most days I'd take something and a couple of us had
lunch together every day. I'd bring leftovers or something frozen like
a Stauffers lasagna and I'd split that with Sue. Glass of wine with it.

We had lunch together for years and I still talk to her every Saturday
morning.

[Jill McQuown]

Post by Jill McQuown

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked.  One of the best though, was
when I was a supervisor at one plant.  One of the guys that worked for
me brought a lunch every day and gave it to me.  He preferred to go
across the street and drink his lunch.
What made it interesting, is what was packed.  He was an older black guy
and his wife made thing for him, like a pork chop sandwich.  Yes, a
chop, bone included between a couple of slices of bread.  It was always
tender and tasty.  Same with bone in chicken thigh.
Last place I worked, most days I'd take something and a couple of us had
lunch together every day.  I'd bring leftovers or something frozen like
a Stauffers lasagna and I'd split that with Sue.  Glass of wine with it.

Can't imagine having a glass of wine with lunch while on the job but
whatever.

We had lunch together for years and I still talk to her every Saturday
morning.

It's nice that you keep in touch. :)

I'm not saying I never went out to lunch with co-workers. I did, but it
was not something we did every week. Many and varied restaurants when I
worked in Memphis. Owen Brennan's (of New Orleans fame) had opened a
restaurant near the office and I went there with a couple of co-workers
and had some delicious turtle soup.

Other times it was just some down-home cooking with chicken & dumplings
on Wednesdays at a little place called the Dixie Cafe, which was a
restaurant located in the original house owned by the man who founded
the Holiday Inn chain of hotels (Kemmons Wilson). It was a tiny
restaurant and all the rooms were still chopped up like the original
house that was built in the 1950's. But charming! And very good food.
Not much parking to speak of, though. Had to get there early!

Well before that there was a place called Buntyns Cafe. This was in a
really bad part of town but the food was wow. They had the best fresh
baked rolls I'd ever tasted. Tiny little hole-in-the-wall joint with
just a few tables inside. They got so popular they decided to move to a
better location in more upscale East Memphis. Sadly, that was their
downfall.

But mostly, I just brought my lunch to work. Still do, since the only
places open for lunch nearby is Waffle House and a decidedly mediocre
Tex-Mex restaurant.

Jill

[Ed P]

Post by Jill McQuown

Post by Jill McQuown

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked.  One of the best though, was
when I was a supervisor at one plant.  One of the guys that worked for
me brought a lunch every day and gave it to me.  He preferred to go
across the street and drink his lunch.
What made it interesting, is what was packed.  He was an older black
guy and his wife made thing for him, like a pork chop sandwich.  Yes,
a chop, bone included between a couple of slices of bread.  It was
always tender and tasty.  Same with bone in chicken thigh.
Last place I worked, most days I'd take something and a couple of us
had lunch together every day.  I'd bring leftovers or something frozen
like a Stauffers lasagna and I'd split that with Sue.  Glass of wine
with it.

Can't imagine having a glass of wine with lunch while on the job but
whatever.

I kept a box of wine in the fridge. Glass of wine goes well with
lasagna. We were not running machines and we did not overdo it. We
were discrete if someone did come in, we used paper cups.

[Hank Rogers]

Post by Jill McQuown

Post by Jill McQuown

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked.  One of the best though,
was when I was a supervisor at one plant.  One of the guys that
worked for me brought a lunch every day and gave it to me.  He
preferred to go across the street and drink his lunch.
What made it interesting, is what was packed.  He was an older black
guy and his wife made thing for him, like a pork chop sandwich.Â
Yes, a chop, bone included between a couple of slices of bread.  It
was always tender and tasty.  Same with bone in chicken thigh.
Last place I worked, most days I'd take something and a couple of us
had lunch together every day.  I'd bring leftovers or something
frozen like a Stauffers lasagna and I'd split that with Sue.  Glass
of wine with it.

Can't imagine having a glass of wine with lunch while on the job but
whatever.

I kept a box of wine in the fridge.  Glass of wine goes well with
lasagna.  We were not running machines and we did not overdo it.  We
were discrete if someone did come in, we used paper cups.

That's much classier than the traditional bottles in paper bags :)

[gm]

Post by Hank Rogers

Post by Jill McQuown

Post by Jill McQuown

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked.  One of the best though,
was when I was a supervisor at one plant.  One of the guys that
worked for me brought a lunch every day and gave it to me.  He
preferred to go across the street and drink his lunch.
What made it interesting, is what was packed.  He was an older black
guy and his wife made thing for him, like a pork chop sandwich.Â
Yes, a chop, bone included between a couple of slices of bread.  It
was always tender and tasty.  Same with bone in chicken thigh.
Last place I worked, most days I'd take something and a couple of us
had lunch together every day.  I'd bring leftovers or something
frozen like a Stauffers lasagna and I'd split that with Sue.  Glass
of wine with it.

Can't imagine having a glass of wine with lunch while on the job but
whatever.

I kept a box of wine in the fridge.  Glass of wine goes well with
lasagna.  We were not running machines and we did not overdo it.  We
were discrete if someone did come in, we used paper cups.

That's much classier than the traditional bottles in paper bags :)

Like Widder Jill does...???

--
GM

--

[Cindy Hamilton]

Post by Jill McQuown

Post by Ed P
Last place I worked, most days I'd take something and a couple of us had
lunch together every day.  I'd bring leftovers or something frozen like
a Stauffers lasagna and I'd split that with Sue.  Glass of wine with it.

Can't imagine having a glass of wine with lunch while on the job but
whatever.

I could do that when I was young. But starting in my 40s, alcohol
at lunch made me too sleepy.

[Carol]

Post by Jill McQuown

Post by Ed P
We had lunch together for years and I still talk to her every
Saturday morning.

It's nice that you keep in touch. :)

Yes, I've lost contact with most.

Post by Jill McQuown
I'm not saying I never went out to lunch with co-workers. I did, but
it was not something we did every week.

(trimming).

Pretty much same all but one place and then it was usually to the same
place on base (a very good buffet place). Whenever one of us finished
and delivered an Admiral brief, we'd go out after.

Post by Jill McQuown
But mostly, I just brought my lunch to work.

Same mostly. Some just didn't have anything nearby of interest, other
places a short lunch at my desk meant I got to go home at 8 hours vs
8.5 (lunch was off the clock so if you took one, you had to work to pay
it back).

[Dave Smith]

Post by Jill McQuown
I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.
Jill

I've done both, depending where I worked.  One of the best though, was
when I was a supervisor at one plant.  One of the guys that worked for
me brought a lunch every day and gave it to me.  He preferred to go
across the street and drink his lunch.

I had a bunch of different jobs and worked in different locations. I had
to take a lunch to some of them. In my second last job I rarely knew
where I would be at lunch time so I would pack a lunch but often ended
up pitching the lunch and going to a restaurant.
In my last job I was on an expense account most of the time so we ate in
restaurants. That was better than brown bagging it.

What made it interesting, is what was packed.  He was an older black guy
and his wife made thing for him, like a pork chop sandwich.  Yes, a
chop, bone included between a couple of slices of bread.  It was always
tender and tasty.  Same with bone in chicken thigh.
Last place I worked, most days I'd take something and a couple of us had
lunch together every day.  I'd bring leftovers or something frozen like
a Stauffers lasagna and I'd split that with Sue.  Glass of wine with it.
We had lunch together for years and I still talk to her every Saturday
morning.

[Hank Rogers]

Post by Jill McQuown

Post by Carol

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the
first place.  I don't consider them edible under any
circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones.  But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread?  No, thanks.

LOL True, red kidney beans (dark or light) wouldn't make a good side dish.

I can only think of a few times where redbeans makes a good side within
my type of cooking.
- a BBQ dish, say pulled pork with corn and chili beans
- in a 'mexican influenced' stew where the cooked beans are in the pot
along with jicama cubes, corn, and diced tomatoes and likely cubanelles
and mexican oregano and/or comino (crush seeds then het in dry pan for
1-2 minutes to toast them).

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.  The
last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions.  It's basically a homemade
TV dinner with meatloaf & mashed potatoes but the beans on the side
will be Fordhook lima beans. :)
Jill

I packed lunches like that for 8.5 years.  No place to eat near work.

I've generally always packed a lunch as most places I've worked have had
a break room with at least a fridge & microwave.
Jill

Agree. How about some pics now?

[Carol]

Post by Jill McQuown

Post by Carol

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.
The last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a
homemade TV dinner with meatloaf & mashed potatoes but the beans
on the side will be Fordhook lima beans. :)
Jill

BTW what are fordhook beans? Veen meaning to ask. I haven't noticed
them. Could be I know them under another name?

Post by Jill McQuown

Post by Carol
I packed lunches like that for 8.5 years. No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.

Microwave yes but break room and fridge, may not have had. Just
depends where I was.

CNIC, had no breakroom but had a little cafeteria on the first floor.
Inexpensive prices for cheeseburger, salads and such. Microwave, no
fridge. Coffee mess

USFF, no breakroom or fridge but microwave. Coffee mess

NETC, No breakroom but fridges (multiple) and microwaves. Coffee mess

NAVIFOR, breakroom, fridges, microwaves, toaster, toaster ovens. No
coffee mess but lots of kerigs, just refill water when needed and bring
your pod. Some cubes in the cube warren (sets of 4 desks) had keurig
pod messes and ours added creamer.

[Hank Rogers]

Post by Carol

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.
The last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a
homemade TV dinner with meatloaf & mashed potatoes but the beans
on the side will be Fordhook lima beans. :)
Jill

BTW what are fordhook beans? Veen meaning to ask. I haven't noticed
them. Could be I know them under another name?

Fordhook is a heirloom variety developed to please exquisite Royal palates.

Commoners such as yourself and I would find them exactly the same as any
old green lima bean. Just stick to bush's or great value canned lima
beans and you'll never notice the difference.

[Jill McQuown]

Post by Carol

Post by Jill McQuown

Post by Carol

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.
The last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a
homemade TV dinner with meatloaf & mashed potatoes but the beans
on the side will be Fordhook lima beans. :)
Jill

BTW what are fordhook beans? Veen meaning to ask. I haven't noticed
them. Could be I know them under another name?

I don't know by what name you might know them. I've always known them
as Fordhook Limas. I buy them frozen. They are large green lima beans.
The ones I buy are Pictsweet brand.

Post by Carol

Post by Jill McQuown

Post by Carol
I packed lunches like that for 8.5 years. No place to eat near work.

I've generally always packed a lunch as most places I've worked have
had a break room with at least a fridge & microwave.

Microwave yes but break room and fridge, may not have had. Just
depends where I was.

Well I wasn't working in places with mess halls or office buildings with
cafeterias. Can't compare them. I worked for either corporate offices
with really nice break rooms (some even had ovens and dishwashers) or
small companies, but regardless they usually had a break room with a
fridge and a microwave and yes, coffee. The word "mess" never came into
play.

Jill

[Ed P]

Post by Carol

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.
The last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a
homemade TV dinner with meatloaf & mashed potatoes but the beans
on the side will be Fordhook lima beans. :)
Jill

BTW what are fordhook beans? Veen meaning to ask. I haven't noticed
them. Could be I know them under another name?

Larger type of lima bean. As opposed to baby lima.

[Cindy Hamilton]

Post by Carol

Post by Jill McQuown
Speaking of meatloaf, I'm going to have some for dinner tonight.
The last time I made it I used a jumbo silicone muffin pan to make
mini-loaves to freeze individual portions. It's basically a
homemade TV dinner with meatloaf & mashed potatoes but the beans
on the side will be Fordhook lima beans. :)
Jill

BTW what are fordhook beans? Veen meaning to ask. I haven't noticed
them. Could be I know them under another name?

https://www.google.com/search?q=what+are+fordhook+beans

[Carol]

Post by ItsJoanNotJoAnn

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the
first place. I don't consider them edible under any circumstances.
The plants are best treated with Roundup.

They're pretty good in homemade chili especially the very
dark red ones. But dinner consisting of meatloaf, mashed
potatoes, and side red kidney beans, and a slice of
cornbread? No, thanks.

LOL, I wouldn't either but he's what I would do: (trying to gain weight
here!):

Chili with red beans, rice underneath, cornbread at side or corn chips.

[Cindy Hamilton]

Post by Ed P

Post by Janet

Post by Cindy Hamilton
Modern crockpots get pretty hot.

Do they boil?
Red kidney beans need to be boiled for 10 minutes to
destroy toxins..
https://www.foodsafetynews.com/2021/05/how-to-avoid-
poisoning-from-red-beans/
"Slow cookers should not be used to cook the beans or
dishes that contain them. Studies of casseroles cooked in
slow cookers revealed that the food only reached internal
temperatures of 75 degrees C (167 degrees F) or less."
Janet UK

I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.
The plants are best treated with Roundup.

They're not my fave. I can tolerate them but I don't cook with them
myself. I have a can of white kidney beans (cannellini) on the shelf,
waiting to be marinated and used in a salad or two.

[songbird]

Ed P wrote:
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.


songbird

[Bruce]

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.The only big bean
thing in Australia is canned baked white beans on toast. That's an
Anglo thing here.

But youse are the big beaners! Must be the proximity of the bad
hombres. ¡Viva México!

[Graham]

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.The only big bean
thing in Australia is canned baked white beans on toast. That's an
Anglo thing here.
But youse are the big beaners! Must be the proximity of the bad
hombres. ¡Viva México!

And baked bean sandwiches!!!!!

[Hank Rogers]

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.

That certainly explains why you are so attracted to americans, Master.

[Cindy Hamilton]

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.

The sample available here is too small to extrapolate from.

Unfortunately, this table can't be sorted:

https://www.helgilibrary.com/indicators/bean-consumption-per-capita/

The U.S. is only slightly ahead of Australia and Italy.

Beans and poverty seem to go together.

[Bruce]

On Mon, 13 Jan 2025 09:53:12 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.

The sample available here is too small to extrapolate from.
https://www.helgilibrary.com/indicators/bean-consumption-per-capita/
The U.S. is only slightly ahead of Australia and Italy.
Beans and poverty seem to go together.

Baked white beans are an Anglo-Australian staple. Or used to be. Times
are a-changing, probably.

Nevertheless, I've never heard so much bean talk as in RFC. Before
RFC, beans were as unimportant to me as corn still is. These days I
eat them often, especially chickpeas.

I'm not criticising. Beans can be good food.

[Janet]

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.

If you knew more about cooking, (or Europe) you'd be
better informed.

Janet UK

[Bruce]

Post by Janet

Post by Bruce

Post by songbird
...

Post by Ed P
I have no idea why anyone would ever buy red kidney beans in the first
place. I don't consider them edible under any circumstances.

that's you. :) i happen to really like them.
they do have a distinct flavor from many other beans.
kind of peppery. they go really well in succotash,
TexMex chilis, but i also like the sweet and sour
version of corn and kidney beans and red peppers
mixed with a little apple cider vinegar and brown
sugar.

I think Americans are much more beany than Europeans.

If you knew more about cooking, (or Europe) you'd be
better informed.

Are you feeling better now?

[ItsJoanNotJoAnn]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
I've never soaked
a bean in my life, it's not necessary nor 'healthful.'

I just now was moved to wonder about 'healthful'. I didn't

Post by ItsJoanNotJoAnn
https://www.allrecipes.com/do-you-need-to-soak-dried-beans-8718399
https://www.allrecipes.com/how-to-cook-dry-beans-without-soaking-7377831

I was referencing Bryan's comment about changing his soaking
water more than once because he stated it was more healthful.
I *think* it was the second link I provided that stated it's
best to not change the soaking water frequently.

[Carol]

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and
windy so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm
using the crock pot/slow cooker for this. ***************
https://hurstbeans.com/recipes/15-bean-soup-crock-pot-or-slow-cooker-m
8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.
1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.
1 medium size onion, diced
1-2 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. chili powder
Juice from 1 lemon
Optional: Hot sauce, salt and pepper to taste
NO SOAK METHOD
In a colander or sieve, rinse beans thoroughly. Sort and inspect for
any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of stock/water,
onions, garlic, and meat or ham bone. (Not tomato or lemon juice
yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
Stir to combine. Set slow cooker on high and cook for 6-7 hours then
check to make sure beans are tender. The soup can continue to simmer
for several hours and will develop more flavor over time.
After the beans are tender, remove the ham bone. Chop or shred any
ham that has fallen from the bone and add back to the pot. Stir in
the can of diced tomatoes, our included Ham Flavor packet, optional
chili powder, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
We recommend to serve with a freshly baked slice of corn bread! You
can also serve over rice as well. ***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

Be sure to send us a picture of your cornbread! It always looks so
good and haven't seen one for a while.

[Jill McQuown]

Post by Carol

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and
windy so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm
using the crock pot/slow cooker for this. ***************
https://hurstbeans.com/recipes/15-bean-soup-crock-pot-or-slow-cooker-m
8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.
1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.
1 medium size onion, diced
1-2 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. chili powder
Juice from 1 lemon
Optional: Hot sauce, salt and pepper to taste
NO SOAK METHOD
In a colander or sieve, rinse beans thoroughly. Sort and inspect for
any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of stock/water,
onions, garlic, and meat or ham bone. (Not tomato or lemon juice
yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
Stir to combine. Set slow cooker on high and cook for 6-7 hours then
check to make sure beans are tender. The soup can continue to simmer
for several hours and will develop more flavor over time.
After the beans are tender, remove the ham bone. Chop or shred any
ham that has fallen from the bone and add back to the pot. Stir in
the can of diced tomatoes, our included Ham Flavor packet, optional
chili powder, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
We recommend to serve with a freshly baked slice of corn bread! You
can also serve over rice as well. ***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

Be sure to send us a picture of your cornbread! It always looks so
good and haven't seen one for a while.

I'd rather not. Pictures of my cornbread don't change.

Jill

[Jill McQuown]

Post by Carol

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and
windy so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm
using the crock pot/slow cooker for this. ***************
https://hurstbeans.com/recipes/15-bean-soup-crock-pot-or-slow-cooker-m
8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.
1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.
1 medium size onion, diced
1-2 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. chili powder
Juice from 1 lemon
Optional: Hot sauce, salt and pepper to taste
NO SOAK METHOD
In a colander or sieve, rinse beans thoroughly. Sort and inspect for
any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of stock/water,
onions, garlic, and meat or ham bone. (Not tomato or lemon juice
yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
Stir to combine. Set slow cooker on high and cook for 6-7 hours then
check to make sure beans are tender. The soup can continue to simmer
for several hours and will develop more flavor over time.
After the beans are tender, remove the ham bone. Chop or shred any
ham that has fallen from the bone and add back to the pot. Stir in
the can of diced tomatoes, our included Ham Flavor packet, optional
chili powder, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
We recommend to serve with a freshly baked slice of corn bread! You
can also serve over rice as well. ***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

Be sure to send us a picture of your cornbread! It always looks so
good and haven't seen one for a while.

Sorry, I'm not taking a picture of my cornbread. Not taking a picture
of the bean soup, either.

Jill

[Bruce]

On Sun, 12 Jan 2025 10:38:39 -0500, Jill McQuown

Post by Jill McQuown

Post by Carol

Post by Jill McQuown
It's chilly here in southern South Carolina. 40F/4C right now and
windy so it feels colder. It won't get much warmer than that today.
I'll be making a large pot of 15 Bean Soup (Hurst's HamBeens) using
diced ham (as opposed to ham hocks, sausage or a ham bone). I'm
using the crock pot/slow cooker for this. ***************
https://hurstbeans.com/recipes/15-bean-soup-crock-pot-or-slow-cooker-m
8 (9-10 if you prefer a more "brothy" soup) cups water OR use
chicken/beef/vegetable broth for added flavor.
1 lb. smoked sausage, ground sausage (browned in pan before adding to
pot), ham hocks or *diced ham*. Our favorite is to use a leftover ham
bone with some meat on it.
1 medium size onion, diced
1-2 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. chili powder
Juice from 1 lemon
Optional: Hot sauce, salt and pepper to taste
NO SOAK METHOD
In a colander or sieve, rinse beans thoroughly. Sort and inspect for
any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of stock/water,
onions, garlic, and meat or ham bone. (Not tomato or lemon juice
yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
Stir to combine. Set slow cooker on high and cook for 6-7 hours then
check to make sure beans are tender. The soup can continue to simmer
for several hours and will develop more flavor over time.
After the beans are tender, remove the ham bone. Chop or shred any
ham that has fallen from the bone and add back to the pot. Stir in
the can of diced tomatoes, our included Ham Flavor packet, optional
chili powder, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
We recommend to serve with a freshly baked slice of corn bread! You
can also serve over rice as well. ***************
Yes, I'll bake a skillet of cornbread to go with it. :)
Jill

Be sure to send us a picture of your cornbread! It always looks so
good and haven't seen one for a while.

Sorry, I'm not taking a picture of my cornbread. Not taking a picture
of the bean soup, either.

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