Soup beans and corn bread
06-17-2014, 05:02 PM
#11
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Join Date: Jul 2010
Location: Traverse City, Michigan
Posts: 1,317
Did you have boiled dinner before she made bean soup? (boiled ham bone with vegetables carrots, onion, potato, cabbage) Perhaps she used the leftover broth in her bean soup. The cabbage might be the seasoning that you miss.
06-18-2014, 06:24 AM
#12
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Join Date: Dec 2010
Location: Northern, Utah
Posts: 973
I like to just cook pinto or red beans with a 1/2 pound of bacon chopped up and added at beginning of cooking. I put this in a crock pot the night before I want it and by 5 the next day it's done. Then salt and pepper to taste. Love to either have corn bread or just dip other breads in the juice.
06-18-2014, 06:34 AM
#13
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Join Date: Mar 2009
Location: Airmont, NY
Posts: 3,226
Originally Posted by Billi
Sometimes no matter what you do it will not taste like moms, there is just something in a memory that you can't duplicate.
06-19-2014, 04:51 AM
#15
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Join Date: Sep 2010
Location: Central Missouri
Posts: 462
My mother-in-law always said you couldn't cook beans without a ham BONE in them and she had the best beans I have ever tasted. I think she added some onion and salt and pepper to the mix and always used Northern beans, no the navy beans. She always said the navy beans were too hard.
I think vegetable soup tastes better with soup bones cooked in them too. I have tried it with and without and there is something in the bones that give the soup, beans or whatever you are cooking a better flavor.
We like a sweeter cornbread, so I have always used the Jiffy Mix, but have now come up with a recipe that is close to the same thing so if not in a hurry, I make it from scratch.
All this is making me hungry for some ham and beans Ummmmm!
All this talk about soup
I think vegetable soup tastes better with soup bones cooked in them too. I have tried it with and without and there is something in the bones that give the soup, beans or whatever you are cooking a better flavor.
We like a sweeter cornbread, so I have always used the Jiffy Mix, but have now come up with a recipe that is close to the same thing so if not in a hurry, I make it from scratch.
All this is making me hungry for some ham and beans Ummmmm!
All this talk about soup
06-19-2014, 06:24 AM
#16
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Join Date: Apr 2012
Location: Richmond, Texas
Posts: 846
If you want a quick and easy recipe, or one that you can take to a function, here's what I do, and everyone LOVES it when I take it to functions:
1. Brown 1 lb. hamburger meat with 1 chopped onion and a clove or two of garlic, drain grease off
2. Place meat, onion and garlic in a crock pot
3. Add 5 cans assorted beans with the liquid (or as many different assortments as you want, I use more than 5 types: great northern, pinto, garbanzo, lima, butter beans, black beans, kidney beans, green beans, etc.) I don't use pork and beans or ranch style beans
4. 1 can Rotel tomatoes (original or hot) with the liquid. We like spicy, so I use hot
5. 1 can chopped tomatoes with the liquid, or fresh tomatoes
6. 1 or 2 chopped jalapenos (or canned) if you like spicy, which we do
Optional if you want to add: chopped fresh cilantro and a can of corn
Serve with homemade buttermilk cornbread
1. Brown 1 lb. hamburger meat with 1 chopped onion and a clove or two of garlic, drain grease off
2. Place meat, onion and garlic in a crock pot
3. Add 5 cans assorted beans with the liquid (or as many different assortments as you want, I use more than 5 types: great northern, pinto, garbanzo, lima, butter beans, black beans, kidney beans, green beans, etc.) I don't use pork and beans or ranch style beans
4. 1 can Rotel tomatoes (original or hot) with the liquid. We like spicy, so I use hot
5. 1 can chopped tomatoes with the liquid, or fresh tomatoes
6. 1 or 2 chopped jalapenos (or canned) if you like spicy, which we do
Optional if you want to add: chopped fresh cilantro and a can of corn
Serve with homemade buttermilk cornbread
06-19-2014, 12:07 PM
#17
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Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Originally Posted by Painiacs
Man! Now i want some! I dont eat ham but use turkey ham, i know what she means though, tried all the above but still missing something!!
06-20-2014, 04:00 PM
#18
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Join Date: Jun 2010
Location: Vermont
Posts: 6,991
funny, I just heard this song the other day! An oldie but a goodie
https://www.youtube.com/watch?v=fM9jT2eM6KQ
https://www.youtube.com/watch?v=fM9jT2eM6KQ
06-21-2014, 07:58 AM
#19
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Thread Starter
Join Date: Mar 2009
Location: Airmont, NY
Posts: 3,226
Originally Posted by Jo Belmont
I think some of the spices I use might lend that "earthy" flavor you spoke of. I know that my kiddos (all now adults) still think I make the best beans, lentils, etc., so I'll tell you the mainstay.
I start out with a broth created from cooking smoked ham hocks. I let them simmer a good long while until I can pick the good meat out of them and place the small bits back into the broth and discard the bones, rind, etc. As the ham hocks are cooking, I add a lot of chopped onion, some garlic, salt and pepper. Then I add a bay leaf or two, some chopped or diced carrots and the presoaked beans, lentils, etc. Lastly, I add some chopped celery. That's the base. Sometimes I enhance with small speatzle (sp) dumplings to the lentil soup, and even some bits of pasta, barley, etc., for other combos. Of course, there's always the occasional add of parsley and/or chopped spinach.
As to the cornbread, my family much prefers the type cooked with canned chopped green chilies, canned cream-style corn, and a healthy add of shredded cheddar cheese. Let it sit for a few minutes in the baking pan before placing it in the oven to get a nice, crisp top.
Hope this is close to what you're describing, and now my appetite is whetted so I think I'll make up a mess of this and call the kids.
I start out with a broth created from cooking smoked ham hocks. I let them simmer a good long while until I can pick the good meat out of them and place the small bits back into the broth and discard the bones, rind, etc. As the ham hocks are cooking, I add a lot of chopped onion, some garlic, salt and pepper. Then I add a bay leaf or two, some chopped or diced carrots and the presoaked beans, lentils, etc. Lastly, I add some chopped celery. That's the base. Sometimes I enhance with small speatzle (sp) dumplings to the lentil soup, and even some bits of pasta, barley, etc., for other combos. Of course, there's always the occasional add of parsley and/or chopped spinach.
As to the cornbread, my family much prefers the type cooked with canned chopped green chilies, canned cream-style corn, and a healthy add of shredded cheddar cheese. Let it sit for a few minutes in the baking pan before placing it in the oven to get a nice, crisp top.
Hope this is close to what you're describing, and now my appetite is whetted so I think I'll make up a mess of this and call the kids.
06-21-2014, 07:59 AM
#20
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Thread Starter
Join Date: Mar 2009
Location: Airmont, NY
Posts: 3,226
Originally Posted by ladydukes
If you want a quick and easy recipe, or one that you can take to a function, here's what I do, and everyone LOVES it when I take it to functions:
1. Brown 1 lb. hamburger meat with 1 chopped onion and a clove or two of garlic, drain grease off
2. Place meat, onion and garlic in a crock pot
3. Add 5 cans assorted beans with the liquid (or as many different assortments as you want, I use more than 5 types: great northern, pinto, garbanzo, lima, butter beans, black beans, kidney beans, green beans, etc.) I don't use pork and beans or ranch style beans
4. 1 can Rotel tomatoes (original or hot) with the liquid. We like spicy, so I use hot
5. 1 can chopped tomatoes with the liquid, or fresh tomatoes
6. 1 or 2 chopped jalapenos (or canned) if you like spicy, which we do
Optional if you want to add: chopped fresh cilantro and a can of corn
Serve with homemade buttermilk cornbread
1. Brown 1 lb. hamburger meat with 1 chopped onion and a clove or two of garlic, drain grease off
2. Place meat, onion and garlic in a crock pot
3. Add 5 cans assorted beans with the liquid (or as many different assortments as you want, I use more than 5 types: great northern, pinto, garbanzo, lima, butter beans, black beans, kidney beans, green beans, etc.) I don't use pork and beans or ranch style beans
4. 1 can Rotel tomatoes (original or hot) with the liquid. We like spicy, so I use hot
5. 1 can chopped tomatoes with the liquid, or fresh tomatoes
6. 1 or 2 chopped jalapenos (or canned) if you like spicy, which we do
Optional if you want to add: chopped fresh cilantro and a can of corn
Serve with homemade buttermilk cornbread
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