1 - This was surprisingly good. Almost like baked beans but with less sweet in. I'd like to find a substitute for the canned tomato sauce, but because it is a thick liquid, it really seems to make a difference.
2 - Again, a very good soup. I could experiment with optional herbs.
3 - Added a bay leaf and used a can of tomato paste instead of sauce.
4 - Made this for the first time in 6 years and was underwhelmed. My notes from previously and apparently more successful attempts are not useful. Did I use a different kind of ham bone? This one was a leftover from a cooked ham, cleaned of any meat. In the past was there meat the I could cut into the soup? The consistent observation on my part is the one about it being like really good baked beans minus the flavoring. Can I use this soup to make a good baked bean recipe? Oh, and I made it in the slow cooker, which worked well except that I wonder if the reaction to the flavor wasn't as good as it has been in the past. Could be the beans I used, also, which I also didn't record. This time it was Mexican Red beans. Stuck on Test 2.
1 lb soup beans
7 cups fresh water
1 ham bone
1 onion, chopped
1 cup celery, diced
1 can tomato sauce
1 small potato, diced
2 tsps parsley, minced
salt and pepper
4 hard boiled egg, diced
1 lb soup beans
7 cups fresh water
1 ham bone
1 onion, chopped
1 cup celery, diced
1 can tomato sauce
1 small potato, diced
2 tsps parsley, minced
salt and pepper
4 hard boiled egg, diced
- Soak the beans in water overnight.
- Drain, add fresh water and simmer with the ham bone until the beans are cooked, about 2 hours.
- Add the remaining ingredients and simmer until the veg are soft.
- Remove the ham bone, trim it of any meat. Chop up the meat and add it to the soup, along with the hard boiled egg.
No comments:
Post a Comment