Guest guest Posted June 16, 2005 Report Share Posted June 16, 2005 While searching for my French onion soup recipe, I found this one that looks very good and was made vegan by me just by removing one ingredient! (See note at end if you're interested.) I have a question for experienced bean cooks. I've heard that using a tomato-based product (i.e. the can of tomatoes in this recipe) with dry beans will cause the beans to stay somewhat harder (crunchier?) than one would like. Is this true in your experience? I wonder if it would be better to add the can of tomatoes at the end of this recipe, rather than the beginning? Pam. French Market Soup Makes 2 1/2 quarts soup 2 cups dry bean mix, washed with stones removed 2 quarts water 1 tsp. salt 1/4 tsp. pepper 16-oz. can tomatoes 1 large onion, chopped 1 garlic clove, minced 1 chili pepper, chopped, or 1 tsp. chili powder 1/4 cup lemon juice 1. Combine all ingredients in slow cooker. 2. Cover. Cook on Low 8 hours. Turn to High and cook an additional 2 hours, or until beans are tender. Source: FIX-IT AND FORGET-IT COOKBOOK, Feasting with Your Slow Cooker by Dawn J. Ranck, Phyllis Pellman Good, Copyright 2000 Pam's Note: The original (copyrighted) recipe calls for a ham hock. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 Tried substituting liquid smoke? Pat > The original (copyrighted) recipe calls for a ham hock. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 Oh, good idea, Pat!!! cherrie - " veggiehound " <veggiehound Thursday, June 16, 2005 5:21 PM Re: Crockpot French Market Soup (vegan) > > Tried substituting liquid smoke? > > Pat >> The original (copyrighted) recipe calls for a ham hock. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 I've heard that tomatoes do cause the beans to stay a bit firm (you get a mixture of soft and firm in a bean). Also, old beans can cause this texture as well. (Except for onions, jalps, garlic) I try to add any product or seasoning until the end or after you get the desired texture of the beans . Then let it sit in the crock to let the flavors mix. Keep it too long and your beans will break (soften too much). So keep an eye out. Someone mentioned liquid smoke. I use it all of the time in beans. Great stuff. On 6/16/05, Pam <pdjunieb wrote: > While searching for my French onion soup recipe, I found this one that > looks > very good and was made vegan by me just by removing one ingredient! (See > note at end if you're interested.) > > I have a question for experienced bean cooks. I've heard that using a > tomato-based product (i.e. the can of tomatoes in this recipe) with dry > beans will cause the beans to stay somewhat harder (crunchier?) than one > would like. Is this true in your experience? I wonder if it would be > better to add the can of tomatoes at the end of this recipe, rather than > the > beginning? > > Pam. > > > French Market Soup > > Makes 2 1/2 quarts soup > > 2 cups dry bean mix, washed with stones removed > 2 quarts water > 1 tsp. salt > 1/4 tsp. pepper > 16-oz. can tomatoes > 1 large onion, chopped > 1 garlic clove, minced > 1 chili pepper, chopped, or 1 tsp. chili powder > 1/4 cup lemon juice > > 1. Combine all ingredients in slow cooker. > > 2. Cover. Cook on Low 8 hours. Turn to High and cook an additional 2 > hours, or until beans are tender. > > Source: FIX-IT AND FORGET-IT COOKBOOK, Feasting with Your Slow Cooker by > Dawn J. Ranck, Phyllis Pellman Good, Copyright 2000 > > > Pam's Note: > The original (copyrighted) recipe calls for a ham hock. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 On 17 Jun 2005, at 04:00, subprong wrote: > I've heard that tomatoes do cause the beans to stay a bit firm (you > get a mixture of soft and firm in a bean). Also, old beans can cause > this texture as well. (Except for onions, jalps, garlic) I try to add > any product or seasoning until the end or after you get the desired > texture of the beans . Then let it sit in the crock to let the > flavors mix. Keep it too long and your beans will break (soften too > much). So keep an eye out. > > Someone mentioned liquid smoke. I use it all of the time in beans. > Great stuff. How about using smoked sundried tomatoes. I don't have access to liquid smoke and I'm not too keen on additives anyway. Lynda (the one from Ireland) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 > How about using smoked sundried tomatoes. I don't have access to liquid > smoke and I'm not too keen on additives anyway. More great ideas, for those who enjoy a smoky taste to their food (which is part of what the h*m hock would have given). I avoid smoky stuff myself, it reminds me too much of bad BBQ, but that's just me LOL I also understand this would work well in, say, a seitan bourguignon, the smoky flavour (however obtained) standing in for the b*con fat that is traditionally used - as it is used by many for such dishes as spag bolognese. Great trick! Sympathies over the dislike of additives! Best, Pat Quote Link to comment Share on other sites More sharing options...
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