Black Soy Beans with Ham Stock and Carrots.
Stock prep. Ham skin and trimmings from 1
and 1/2 whole picnic hams, one large chopped onion,
a generous sprinkling of garlic powder and salt-free
lemon pepper, 4 stalks chopped celery and 1 very large
bulb of fresh grated ginger root. Water added to 3/4
full in the 5 quart pressure cooker:
http://i15.tinypic.com/6875s8h.jpg
Completed stock, strained, chilled and defatted. I was surprised
that there was only a little over 1/4" of fat on top when
it was chilled for skimming. There seems to be more
Collagen in ham trimmings than I anticipated.
Not all of that "white stuff"
under the ham skin is fat it appears!
This is a very rich stock and I ended up with just enough
for the 3 cups of beans (measured dry before soaking).
Slightly better than 9 cups of cleaned stock:
http://i10.tinypic.com/4tpx7vo.jpg
3 cups of soaked black soy beans. These are very low
in net carbs, very high in fiber and protein,
and quite flavorful. They do not cook up well from the
dry state. I've tried it.
They tend to be slightly tough so benefit from a good
long soak. 24 hours with 2 to 3 water changes would
probably be sufficient, but I soak for 3 days due to
my housemates preference for beans that have started
to sprout. These have. ;-) They are a pretty bean.
They also triple in size when soaked.
The flavor is similar to pintos but slightly richer. Like
white soy, they tend to also soak up the flavor of what they
are cooked in which is not a bad trait imho:
http://i3.tinypic.com/6aks8dj.jpg
This is the cooked remnants of the ham skins
and veggies strained off from the stock. The
ham skin is nice and tender and I've cut it up
here. Pressure time was 30 minutes from the
time it came up to pressure. It was re-heated
in the microwave prior to being added back
to the final bean soup:
http://i14.tinypic.com/4pczojp.jpg
Just 3 large sliced carrots prior to steaming.
They had to be cooked separately when I was
pressure cooking the 3 cups of soaked beans
and 9 cups of stock. I don't DARE over-fill
a pressure cooker when I am making beans.
They foam up too much. The only time I ever
popped a pressure cooker safety valve was
overfilling it when cooking beans! Gods what
a mess that made...:
http://i15.tinypic.com/4t8ui39.jpg
Final Black soy bean soup with Carrots
and ham stock. The flavor of this was
remarkably rich. This is the first time I'd
ever made ham stock without using the
bones. There was not enough room in
the pressure cooker so the ham bones
are still residing in the freezer awaiting
the next time I want to make beans, or
possibly split pea soup. This is very low in
fat, high in protein and fiber, and also
reasonably low in net carbs. The only negative is
that it tends to be a bit high in Sodium but
it was not too salty for my personal tastes.
No added salt was needed:
http://i13.tinypic.com/5z72srl.jpg
--
Peace, Om
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