I can't cook beans to save my soul...Hello my name is Mr Libido Incognito
and I can't cook dried beans. They are always tough...I've tried the
overnight soaking...adding baking soda, adding salt, the boil twice
method...no acids...standing on my left leg , drinking from the other side
of the glass and many other folk lore methods, alas nothing helps.
So I was wondering how many 14 oz cans of navy beans I'd need to equal
the 2 and 1/2 cups of dried beans required in this recipe; as I have a
jonesing for bean and bacon soup that just won't stop. I'm thinking 2.
Modifications to the following recipe.... so far I'm considering adding
lime juice, sliced elephant garlic, liquid smoke and crushed red pepper
flakes and I'm considering replacing the potato with something maybe a
diced pablano pepper or maybe diced ham ..
Bean and Bacon Soup
INGREDIENTS:
2-1/2 cups dried navy beans
3 quarts water
8 slices bacon
3 onions, chopped
2 cups diced, peeled potatoes
1 cup sliced carrots
28 oz. can tomato juice
2 tsp. salt
1/2 tsp. pepper
1 bay leaf
PREPARATION:
Combine beans and 3 quarts water in large pot. Bring to a boil and boil
for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until
crisp in large stock pot. Remove bacon to paper towels to drain and
crumble. Add chopped onions to bacon drippings. Cook and stir until onions
are tender. Add partially cooked beans and cooking liquid. Cover and cook
over low heat for 1 hour.