Text 15856, 111 rader
Skriven 2011-09-19 00:54:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Bean soup
=================
 -=> On 09-18-11  18:37,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Re: Beans and toast <=-

 HN> I too like great northerns! Did not have 
 HN> them much as a child, but when I was in the
 HN> Navy the chief cook (he was a former Whitehouse
 HN> staffer during Ike years)of our boat had a 
 HN> great recipe for navy bean soup...and I 
 HN> grew to absolutely love it! Have not been
 HN> able to accurately duplicate it after
 HN> all these years either...One of my 
 HN> shipmates liked it too...but he'd
 HN> put so much ketchup in it that I'd 
 HN> have a hard time not calling it tomato 
 HN> soup! 

And two more.  If none of them sound right, give me some ingredients and
I'll try again.  Some of the others had tomato in some form.  There are
a lot more that just call for navy bean.  I believe that the great
northern is on of several varieties called navy bean.

[contains 2 recipes]


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Winter White Bean Soup - A Hudson Valley Thanksgiving
 Categories: Soup, Beans, Autumn, November, Food & wine
      Yield: 12 Servings
 
      1 lb Great Northern beans; picked
           -over, rinsed and soaked
           -overnight in cold water
     12 c  Chicken stock or 6 cups
           -canned low-sodium broth;
           -mixed with 6 cups water
      1    Onion; thinly sliced
      1    Carrot; thinly sliced
      1    Celery rib; thinly sliced
      3 lg Garlic cloves; sliced

MMMMM------------------BOUQUET GARNI MADE WITH-----------------------
      2 ts Black peppercorns
      2    Fresh thyme sprigs
      1    Bay leaf; tied in
           -cheesecloth
      2    Meaty smoked ham hocks
           Salt & freshly ground pepper
           Fresh flat-leaf parsley;
           -finely chopped
 
    Drain the beans and rinse them thoroughly. Put the beans in a large
  pot, add the chicken stock, onion, carrot, salary, garlic, bouquet
  garni and ham hocks and bring to a boil over high heat. Cover
  partially and simmer over moderate heat until the beans are tender,
  about 1-3/4 hours. Transfer the ham hocks to a plate; discard the
  bouquet garni.
  
  :    Pass the beans through a food mill and return the puree to the
  soup pot. Season with salt and pepper. Pull all the meat from the ham
  hocks and shred it into bite size pieces; add the meat to the soup.
  (Make Ahead: the soup can be refrigerated for several days. Reheat
  the soup gently; add a little water if it seems too thick.)
  
  :    Bring the soup to a boil and simmer for 10 minutes, stirring
  occasionally. Season well and stir in the parsley just before serving.
  
  Chef Waldy Malouf, in "Food & Wine" November, 1996.
  "Hudson Valley Thanksgiving". Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 11-10-96
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Bean Soup
 Categories: Soup, Toh d/j 97
      Yield: 6 Servings
 
      3 c  Parsnips; chopped
      2 c  Carrots; chopped
      1 c  Onion; chopped
  1 1/2 c  Beans, dry great northern
      5 c  ;water
  1 1/2 lb Ham hocks, smoked; or ham
           -shanks
      2 cl Garlic; minced
      2 ts ;salt
    1/2 ts Pepper
    1/8 ts Hot pepper sauce; to 1/4 ts.
 
  In a 5 quart cooker, place parsnips, carrots, and onion.  Top with
  beans. Add water, ham garlic, salt, pepper, and hot pepper sauce.
  Cover and cook on high for 6-7 hours or until beans are tender.
  Remove meat and bones when cool enough to handle.  Cut meat into
  bite-size pieces and return to slow cooker; heat through.
  
  <Taste of Home - Dec/Jan 97>
  From: Margaret Young                  Date: 12-06-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:00:32, 19 Sep 2011
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)