- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: A thread about white beans..
Posted on 9/15/17 at 1:29 pm to LSUballs
Posted on 9/15/17 at 1:29 pm to LSUballs
For a variety of bean soups, I'll put smoked hocks in chicken or pork stock with whatever herbs like bay leaf that I may be using and simmer that for a while before adding the stock to the beans.
I like trinity with garlic and sometimes, jalapeno. Just depends on what flavor I'm heading for a the time. Sometimes, I add smoked sausage and sometimes, I don't. If I was serving with jamba, I'd leave out the sausage.
I like trinity with garlic and sometimes, jalapeno. Just depends on what flavor I'm heading for a the time. Sometimes, I add smoked sausage and sometimes, I don't. If I was serving with jamba, I'd leave out the sausage.
0
Posted on 9/15/17 at 2:10 pm to LSUballs
Glassman will be here shortly to tell you that adding 1/4 or 1/2 cup of vinegar will enhance the flavor profile. Try it.
:He's right you know:
:He's right you know:
Posted on 9/15/17 at 2:19 pm to Btrtigerfan
I like apple cider vinegar.
Posted on 9/15/17 at 5:38 pm to LSUballs
I always throw a cap of liquid crab boil in mine for a little kick
Posted on 9/15/17 at 5:57 pm to Gris Gris
quote:
I like apple cider vinegar.
I've done it this way and with red wine vinegar. Either adds a nice touch.
Posted on 9/15/17 at 6:35 pm to LSUballs
I cook all of them but baby lima I don't consider a white bean. I prefer the Navy beans just because they are smaller but I cook great notherns and really there isn't a bean I'll turn my nose up at.
Green peas maybe.
I cook them pretty much like everyone has posted but three other things. You can add the stick of butter like red beans for creaminess. You can wrap a couple of sprigs of rosemary in cheesecloth and put that in when they start to get soft. Really nice. And towards the end you can add a cinnamon stick for the last half hour. A whole other dimension.
And the baby limas are what I add fresh shrimp to right at the end. Eat over rice but doesn't freeze well.
Green peas maybe.
I cook them pretty much like everyone has posted but three other things. You can add the stick of butter like red beans for creaminess. You can wrap a couple of sprigs of rosemary in cheesecloth and put that in when they start to get soft. Really nice. And towards the end you can add a cinnamon stick for the last half hour. A whole other dimension.
And the baby limas are what I add fresh shrimp to right at the end. Eat over rice but doesn't freeze well.
Posted on 9/15/17 at 7:46 pm to LSUballs
Small navy beans or Great Northern. Onion, bell pepper, celery, cubed ham, salt meat OR a ham hock, sausage, andouille, bay leaf.
+1 if I've got a honey baked ham bone to throw in in lieu of a hock.
I'll throw in a little parsley when it's done cooking.
+1 if I've got a honey baked ham bone to throw in in lieu of a hock.
I'll throw in a little parsley when it's done cooking.
Posted on 9/15/17 at 7:53 pm to hungryone
quote:
that's guilding the lily.
gilding
Posted on 9/15/17 at 8:17 pm to 81Tiger
I've officially gone from having no white bean plans to White Bean Sunday. I love this board sometimes.
Posted on 9/15/17 at 8:18 pm to Burt Reynolds
I'm not sure there is a recipe.
I would cook (All dried beans) white beans, Navy beans, red beans, kidney beans and pinto beans this same way, also those big white (dried) butterbeans. I don;t care for the small dried lima beans that camellia sells. You can cook lentils this way too.
Two cups of dried great northern beans, Rinse well in cold water and pick out stones, bad beans, whatever you don't like the looks of.
If I have the time, I like to stat them the day before in a boiler with water maybe two inches above the top of the beans. Bring to a boil put a lid on them and turn off the heat. If I have then time, I will leave them that way over night, but at least three or four hours. (I know you can cook them without doing this, but tradition). When they have soaked overnight, Drain them and rinse again in cold water and fill the pan to two or three inches over the top of the beans add 1 teaspoon of slat and a teaspoon of sugar and put them on to cook. When they come to a boil, add the ham, ham hocks or sausage, (carrots, onion, celery, jalapeños if you want them) put a lid on the boiler, turn the heat down to a low boil and cook them for two hours. Taste them occasionally, they should be done after two hours at a low boil.
I try to not add water to my beans. Cold water makes the skins break open and peel back, exposing the interior of the bean and turning it to mush. Some mush is nice to make broth, but you want most of the beans to remain whole. Never add cold water after they start cooking. If you start them with three inches over the top of the layer of beans you will be ok and you can cook them without a lid for the last ten minutes to reduce the broth if you like. I like the broth about as much as the beans, so a little more broth never bothers me.
Here is a white bean and kale soup from a while back:
I would cook (All dried beans) white beans, Navy beans, red beans, kidney beans and pinto beans this same way, also those big white (dried) butterbeans. I don;t care for the small dried lima beans that camellia sells. You can cook lentils this way too.
Two cups of dried great northern beans, Rinse well in cold water and pick out stones, bad beans, whatever you don't like the looks of.
If I have the time, I like to stat them the day before in a boiler with water maybe two inches above the top of the beans. Bring to a boil put a lid on them and turn off the heat. If I have then time, I will leave them that way over night, but at least three or four hours. (I know you can cook them without doing this, but tradition). When they have soaked overnight, Drain them and rinse again in cold water and fill the pan to two or three inches over the top of the beans add 1 teaspoon of slat and a teaspoon of sugar and put them on to cook. When they come to a boil, add the ham, ham hocks or sausage, (carrots, onion, celery, jalapeños if you want them) put a lid on the boiler, turn the heat down to a low boil and cook them for two hours. Taste them occasionally, they should be done after two hours at a low boil.
I try to not add water to my beans. Cold water makes the skins break open and peel back, exposing the interior of the bean and turning it to mush. Some mush is nice to make broth, but you want most of the beans to remain whole. Never add cold water after they start cooking. If you start them with three inches over the top of the layer of beans you will be ok and you can cook them without a lid for the last ten minutes to reduce the broth if you like. I like the broth about as much as the beans, so a little more broth never bothers me.
Here is a white bean and kale soup from a while back:
This post was edited on 9/15/17 at 8:26 pm
Posted on 9/15/17 at 8:34 pm to MeridianDog
Hey MeridianDog since the topic is beans--I love red and white beans but since I have a lot of North Mississippi in me one of my favorite meals is pinto beans wth turnip greens, cornbread and a slice of onions.
I bet you have some recipes on that same meal.
I bet you have some recipes on that same meal.
Posted on 9/15/17 at 8:56 pm to I B Freeman
I cook pintos exactly like white beans.
As far as greens go, I prefer mixed turnips and mustard greens, always cooked with pork.
Wash well. Strip away the thick stems and cut up to size you like.
Some ham. The fat helps.
render the fat from the ham in cooking pot
Add greens, two teaspoons salt and two teaspoons sugar.
Begin cooking them down.
Cover with water and cook for a couple of hours. I like to cook them slowly for three or four hours if I have the time.
The color will change as they are done
If we do turnip roots, clean cut them up and add the last half hour or so.
Always with cornbread
It looks like we had these with some pork loin
And always the pleasure of enjoying cornbread in the liquor.
and seconds
As far as greens go, I prefer mixed turnips and mustard greens, always cooked with pork.
Wash well. Strip away the thick stems and cut up to size you like.
Some ham. The fat helps.
render the fat from the ham in cooking pot
Add greens, two teaspoons salt and two teaspoons sugar.
Begin cooking them down.
Cover with water and cook for a couple of hours. I like to cook them slowly for three or four hours if I have the time.
The color will change as they are done
If we do turnip roots, clean cut them up and add the last half hour or so.
Always with cornbread
It looks like we had these with some pork loin
And always the pleasure of enjoying cornbread in the liquor.
and seconds
This post was edited on 9/15/17 at 9:10 pm
Posted on 9/15/17 at 9:09 pm to MeridianDog
Thanks. You really have a library of food pics.
Posted on 9/15/17 at 9:14 pm to I B Freeman
I had over a hundred photo recipe posts until photobucket killed third party hosting and I lost all of my photo links. I still have all of the photos, just no longer have the recipe posts with the photos attached.
This is my old links page
This is my old links page
Posted on 9/15/17 at 10:51 pm to MeridianDog
cooked a pot of white beans Thursday. They were so good. I think my whole crew prefers white beans to red.
We always cook great northerns.
We always cook great northerns.
Posted on 9/15/17 at 11:24 pm to LSUballs
I like a little yellow mustard drizzle on the side for dipping.
Posted on 9/15/17 at 11:55 pm to LSUballs
Giant Limas(butter beans) done just like you would red beans are my favorite.
Soak for a few hours, sweat some trinity, add beans, and cover with chicken stock and some water until tender. Any smoked products added will be a great addition. I also like to hit the pot with a few pulses from an immersion blender to make it more creamy.
Pro tip: onion mignonette on top when your plating will change your bean life, provided you like onions.
Soak for a few hours, sweat some trinity, add beans, and cover with chicken stock and some water until tender. Any smoked products added will be a great addition. I also like to hit the pot with a few pulses from an immersion blender to make it more creamy.
Pro tip: onion mignonette on top when your plating will change your bean life, provided you like onions.
Posted on 9/16/17 at 2:09 am to MeridianDog
Yum.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News