Ham and Bean Soup variations!

[zimmerstutzen]

A few times per year, I make a big kettle of bean soup, or sometimes just beans. If I have some ham bone and or ham, so good, bean soup. If I have no ham or ham bone, I still cook the beans, but add enough water so that there is some juice between the beans. I add taco seasoning a little thickener, liquid smoke and some seasoned salt. I end up with something just slightly more liquid than refried beans. But still thick enough to pile up on a plate. Then I freeze two cup plastic containers of the beans for future consumption. Folks around here love ham and bean soup. But they hate a plate of beans, no matter how well seasoned.

 

[coloradoclyde]

I bought 2 bean pots just for making baked beans.....

Refried beans in a can :barf: Most restaurant refried beans :barf: (cause they come from a can)....But my homemade bean burritos.....delicious....
I Make up a bunch and freeze them....They make a great quick snack. :thumbsup:

 

[tenngun]

Use lots of onion mushrooms and garlic,all sautéed in olive oil along with mixed spices you can produce a pot of beans without meat that's tasty. It's not as good as most meats but you won't turn your nose up at it.
Three sisters and sucatatash are good with out meat. Then when push comes to shove,smoke flavor in a bottle,or Worcestershire sauce gives you a good flavor for beans.
However
Bobby burns tell us 'we have meat and means to eat let the lord be thankth'

 

[Loyalist Dave]

You know if you start talking about putting beans in chili you're going to rile a Texan

Well YES I do know..., my grand pappy learned me right..., so I didn't mention Texas at all, just where a dish made of beans is called Chili (a la Mexico).

Actually,
If you trace Chili, some folks note that the farther you get from poor peasant farmers in Mexico who only had the beans on a regular basis, and sometimes in small quantities so it was more of a soup down there...when you move toward the more prosperous areas where meat is more available wild, then into areas where beef is more available, "Chili" has meat and beans and the "con carne" is dropped, until finally, you get to huge cattle country, and "Chili" is actually "Chili sin frijoles" (no beans - as God intended).

LD

 

[coloradoclyde]

Yep!...and if you keep heading north you'll even find pasta in it ....

 

[Black Hand]

Yep!...and if you keep heading north you'll even find pasta in it ....

And it is a culinary abomination!!!!

 

[coloradoclyde]

And it is a culinary abomination!!!!

Why?.......I love pasta in soup....as long as it is the right shape.

 

[zimmerstutzen]

A few people here put chili in a casserole dish and cover the chili with corn bread batter and bake it in the oven sort of like Shepherd's pie. Actually pretty good.

 

[BillinOregon]

Hey, I put baking chocolate in my chili, too -- along with most of a bottle of Guinness stout.
I just did a double smoked ham a couple of days ago, and cannot wait to use some of it ham and bean soup.
http://www.texansmokingbbq.com/2012/01/30/the-double-smoked-ham-on-the-big-green-egg/

 

[coloradoclyde]

Chili casserole....Interesting... :hmm:

 

[Black Hand]

And it is a culinary abomination!!!!

Why?.......I love pasta in soup....as long as it is the right shape.

I have no problem with pasta in soup. It is chili on spaghetti that is an abomination....

 

[coloradoclyde]

Or worse.....spaghetti in chili.... :barf:

 

[tenngun]

We should use somedort of different name, Taco bell spaghetti, Olive Garden ole'?
I got to say I love chili, the real Texas stuff,no beans,no beer, no chocolate, but I like these chili flavored dishes that can get you imprisoned in Texas also. What can I say, I like food and will eat egg rolls with Boston baked beans and gumbo all on the same plate.

 

[satx78247]

tenngun,

CHUCKLE.

yours, satx

 

[coloradoclyde]

I get the feeling you'll belly up to anything.... :haha:

 

[tenngun]

Yup, belling up is the problem :haha:

 

[coloradoclyde]

:rotf:

 

[Loyalist Dave]

And it is a culinary abomination!!!!

TOO TRUE

However, after discovering this Yankee abomination in the town of Milwaukee, where I thought I was actually buying a proper bowl of chili (and my classmates from Wisconsin not understanding my consternation and negative reaction of "what the f is spaghetti doing on the bottom of my chili bowl! If I wanted pasta I'd have ordered chili-mac!") Plus, discovering this was properly called "Cincinnati Chili"..., years later I found that it was indeed a pasta-sauce, and not actually meant to be "chili" in the same category as the meat dish my Grandfather from Ft. Worth, TX made.

So as such..., it's not really a "violation of all that is holy"..., it's merely mislabeled and highly annoying :cursing:

LD

 

[Black Hand]

No offense to anyone intended:
The sauces made in the USA that end up on pasta are not very good. Many are poor approximations of the sauces from Italy/Sicily, though containing too many ingredients that don't go together or invented (e.g. - Alfredo sauce). The pasta, unfortunately, isn't much better, being over-cooked/gluey (cook al dente, not according to the directions on the box) or made from flour that doesn't lend itself to pasta (but is cheap and readily available). As a rule, I avoid "Eye-talian" pasta dishes (or any other pasta dish) served in American restaurants and nearly anyplace else (I've eaten many bad pasta dishes that were served to me for the sake of politeness)...

LD - What you describe appears to be a poor copy of Ragu - an Italian meat sauce, not the commercial sauce that comes in a jar at the grocery store.

 

[Dr5x]

Clyde,
Could you send me your recipe for Ham % Beansoup. I can't see well enough to read the ingredients off the can.

A Hotel I do work for came up with a teller recipe they won't share with me so have this great need.

Dutch

Dutch Schoultz