Question about 15-bean chili?

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the

recipe,

Quoted message said:

and Google just tells me to start with "15-bean soup mix." Can

anyone tell

Quoted message said:

me what the 15 beans are? FIFTEEN? I would be hard-pressed to think

of 15

Quoted message said:

(dried, I assume) beans, let alone find them in my markets. Can

someone

Quoted message said:

enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split
Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow
Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

Rusty

"Rusty" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the

recipe,

Quoted message said:

and Google just tells me to start with "15-bean soup mix." Can

anyone tell

Quoted message said:

me what the 15 beans are? FIFTEEN? I would be hard-pressed to think

of 15

Quoted message said:

(dried, I assume) beans, let alone find them in my markets. Can

someone

Quoted message said:

enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split
Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow
Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

What a blatant gimmick. Can anyone with an ounce of intelligence believe for
a moment that having all these "bean" varieties makes it better?

No.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Rusty" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the

recipe,

Quoted message said:

and Google just tells me to start with "15-bean soup mix." Can

anyone tell

Quoted message said:

me what the 15 beans are? FIFTEEN? I would be hard-pressed to

think

Quoted message said:

Quoted message said:

of 15

Quoted message said:

(dried, I assume) beans, let alone find them in my markets. Can

someone

Quoted message said:

enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green

Split

Quoted message said:

Quoted message said:

Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red,

Yellow

Quoted message said:

Quoted message said:

Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

What a blatant gimmick. Can anyone with an ounce of intelligence

believe for

Quoted message said:

a moment that having all these "bean" varieties makes it better?

No.

--
Peter Aitken

My guess would be, no matter how you cook them, some will be over done
and some will be under done. A large dried lima bean and a small dried
pearl barly or lentil can't have the same cooking requirements.

Rusty

Rusty

On Thu 14 Apr 2005 04:56:36p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Rusty" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the
recipe, and Google just tells me to start with "15-bean soup mix."
Can anyone tell me what the 15 beans are? FIFTEEN? I would be
hard-pressed to think of 15 (dried, I assume) beans, let alone find
them in my markets. Can someone enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split
Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow
Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

What a blatant gimmick. Can anyone with an ounce of intelligence believe
for a moment that having all these "bean" varieties makes it better?

No.

OTOH, does it make it worse?

No.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

A little birdie told me that 'Rusty said:

My guess would be, no matter how you cook them, some will be over done
and some will be under done. A large dried lima bean and a small dried
pearl barly or lentil can't have the same cooking requirements.

Yup. Some of the smaller peas just became thickeners for the soup.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Rusty" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the

recipe,

Quoted message said:

and Google just tells me to start with "15-bean soup mix." Can

anyone tell

Quoted message said:

me what the 15 beans are? FIFTEEN? I would be hard-pressed to think

of 15

Quoted message said:

(dried, I assume) beans, let alone find them in my markets. Can

someone

Quoted message said:

enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split
Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow
Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

Rusty

OK, here's my take on it. The ingredient lists on Hurst's website says the
packages contain 15 of 18 listed beans, etc. I figure at the end of the day,
after they've bagged all 18 varieties individually, they toss all the
leftovers -- an ounce of this, an ounce of that -- into the 15-bean bags.

Me, I'll just stick with one-of-a-kind, one-at-a-time.

Felice

On Thu 14 Apr 2005 08:30:20p, Felice Friese wrote in rec.food.cooking:

Quoted message said:

"Rusty" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the
recipe, and Google just tells me to start with "15-bean soup mix."
Can anyone tell me what the 15 beans are? FIFTEEN? I would be
hard-pressed to think of 15 (dried, I assume) beans, let alone find
them in my markets. Can someone enlighten me?

Felice

Quoted message said:

From the Hurst Beans website here is a list of the "beans":

Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split
Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow
Split Pea, Lentil, Navy, White Kidney, Black Bean, Pearl Barley.

http://hurstbeans.com/nutrition.htm

Not all are "beans". Some of the 15 are peas, barley and lentils.

Rusty

OK, here's my take on it. The ingredient lists on Hurst's website says
the packages contain 15 of 18 listed beans, etc. I figure at the end of
the day, after they've bagged all 18 varieties individually, they toss
all the leftovers -- an ounce of this, an ounce of that -- into the
15-bean bags.

Me, I'll just stick with one-of-a-kind, one-at-a-time.

Felice

Years ago I tried one of these packages, not this brand and probably not 15
beans, maybe 10 or 12. As I recall, it made a good soup, but nothing out
of the ordinary. I have since made multi-bean and grain soups, but it was
my own combination, adding beans, peas, and grains from individual
packages. I liked the results. It's also easier to control the different
cooking rates of the ingredients, adding quicker cooking items like
lentils, peas, barley, etc., later in the process. I almost always cook
bean soups with a ham bone or ham stock and sometimes add sausage. I don't
like "brothy" soups, so will deliberately allow some quicker cooking
varieties to cook to mushiness to thicken the soup.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Years ago I tried one of these packages, not this brand and probably not
15
beans, maybe 10 or 12. As I recall, it made a good soup, but nothing out
of the ordinary. I have since made multi-bean and grain soups, but it was
my own combination, adding beans, peas, and grains from individual
packages. I liked the results. It's also easier to control the different
cooking rates of the ingredients, adding quicker cooking items like
lentils, peas, barley, etc., later in the process. I almost always cook
bean soups with a ham bone or ham stock and sometimes add sausage. I
don't
like "brothy" soups, so will deliberately allow some quicker cooking
varieties to cook to mushiness to thicken the soup.
--
Wayne Boatwright *¿*

Now that you mention it, Wayne, I have a bean recipe that recommends
pureeing some of the cooked beans and pitching them back in the pot to
thicken the finished dish.

And a ham bone always helps. In my starving days in Greenwich Village I used
to pop into the kitchen of the neighborhood pub and beg for their ham bones
(they made a mean ham sammich) for my weekly pot of pea soup.

Felice

On Fri 15 Apr 2005 09:30:00a, Felice Friese wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Years ago I tried one of these packages, not this brand and probably
not 15 beans, maybe 10 or 12. As I recall, it made a good soup, but
nothing out of the ordinary. I have since made multi-bean and grain
soups, but it was my own combination, adding beans, peas, and grains
from individual packages. I liked the results. It's also easier to
control the different cooking rates of the ingredients, adding quicker
cooking items like lentils, peas, barley, etc., later in the process.
I almost always cook bean soups with a ham bone or ham stock and
sometimes add sausage. I don't like "brothy" soups, so will
deliberately allow some quicker cooking varieties to cook to mushiness
to thicken the soup. --
Wayne Boatwright *¿*

Now that you mention it, Wayne, I have a bean recipe that recommends
pureeing some of the cooked beans and pitching them back in the pot to
thicken the finished dish.

And a ham bone always helps. In my starving days in Greenwich Village I
used to pop into the kitchen of the neighborhood pub and beg for their
ham bones (they made a mean ham sammich) for my weekly pot of pea soup.

Felice

Small world... I once lived on Charles St. near W 4th St., not that far
from Bleeker. I think the building I lived in was later a restaurant and
still later a furniture store.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 15 Apr 2005 09:30:00a, Felice Friese wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

And a ham bone always helps. In my starving days in Greenwich Village I
used to pop into the kitchen of the neighborhood pub and beg for their
ham bones (they made a mean ham sammich) for my weekly pot of pea soup.

Felice

Small world... I once lived on Charles St. near W 4th St., not that far
from Bleeker. I think the building I lived in was later a restaurant and
still later a furniture store.
--
Wayne Boatwright

Downing Street and Morton Street for me. Waaaay back in the late '40s and
'50s.

Felice

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the recipe,
and Google just tells me to start with "15-bean soup mix." Can anyone tell
me what the 15 beans are? FIFTEEN? I would be hard-pressed to think of 15
(dried, I assume) beans, let alone find them in my markets. Can someone
enlighten me?

Personally, I'd use at least half a bag of dried beans for soup.
Fifteen seems a bit light... unless they're really big beans ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

A little birdie told me that (Curly Sue) said:

Personally, I'd use at least half a bag of dried beans for soup.
Fifteen seems a bit light... unless they're really big beans ;>

ROFLMAO!
Carol
--
Coming at you live, from beautiful Lake Woebegon

On Fri 15 Apr 2005 03:26:49p, Curly Sue wrote in rec.food.cooking:

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the recipe,
and Google just tells me to start with "15-bean soup mix." Can anyone
tell me what the 15 beans are? FIFTEEN? I would be hard-pressed to think
of 15 (dried, I assume) beans, let alone find them in my markets. Can
someone enlighten me?

Personally, I'd use at least half a bag of dried beans for soup.
Fifteen seems a bit light... unless they're really big beans ;>

Or a very tiny pot.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Curly Sue" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

I came late to the 15-bean chili party, so I must have missed the recipe,
and Google just tells me to start with "15-bean soup mix." Can anyone
tell
me what the 15 beans are? FIFTEEN? I would be hard-pressed to think of 15
(dried, I assume) beans, let alone find them in my markets. Can someone
enlighten me?

Personally, I'd use at least half a bag of dried beans for soup.
Fifteen seems a bit light... unless they're really big beans ;>

LOL