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Old 12-13-2016, 10:13 PM
 
Location: The analog world
13,705 posts, read 7,898,845 times
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I made a huge pot of farro and black-eyed pea soup a few days ago, and I've been noshing on that. So good! I think it may be my new favorite.
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Old 12-14-2016, 05:28 AM
 
5,165 posts, read 2,143,780 times
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Quote:
Originally Posted by Dirt Grinder View Post
Here's the problem I have with 15-bean soup: all the beans have different cooking times and procedures.

First of all, you have to boil the kidney beans, cannellini beans, and lima beans to remove their toxicity (Phytohaemagglutinin). The boiling turns other beans, like navy beans, to mush. And the split peas and lentils, forget it - they will have dissolved long before the rest of the beans have cooked, which is okay because they act as a thickener.

Having said that, I think it tastes great even if half the beans are overcooked.


Have you tried making it in the crockpot? I buy the 15 bean mix, and cook them that way, after a long soak, & add hamhock, onions, carrots & garlic. It always turns out delicious.
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Old 12-14-2016, 08:16 AM
 
Location: between Mars and Venus
1,508 posts, read 728,453 times
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A bowl of hot soup spicy ramen with dumplings/ pork ribs/ prawns and clams.
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Old 12-14-2016, 01:51 PM
 
Location: Heart of Dixie
12,448 posts, read 9,638,069 times
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Quote:
Originally Posted by MarciaMarshaMarcia View Post
Have you tried making it in the crockpot? I buy the 15 bean mix, and cook them that way, after a long soak, & add hamhock, onions, carrots & garlic. It always turns out delicious.
I never said it wasn't delicious. I was commenting on the cooking requirements for each of the varieties of beans/peas.

BTW - A crock pot won't get rid of the Phytohaemagglutinin in the kidney beans and lima beans, but I suppose there aren't many in the 15-bean mix.
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Old 12-14-2016, 02:27 PM
 
Location: Type 0.7 Kardashev
10,579 posts, read 6,512,487 times
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The colder it gets, the better all those foods that are too dense and hot to eat during the summer. Pasta comes immediately to mind, and mashed potatoes. And it's a great time for cooking aromas. My son is making some gingerbread cookies for tonight's dessert - I love the smell of them cooking at least as much as I enjoy eating them.

Oh...

And imperial stout...

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Old 12-14-2016, 02:40 PM
 
2,857 posts, read 1,303,007 times
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Quote:
Originally Posted by Unsettomati View Post
The colder it gets, the better all those foods that are too dense and hot to eat during the summer. Pasta comes immediately to mind, and mashed potatoes. And it's a great time for cooking aromas. My son is making some gingerbread cookies for tonight's dessert - I love the smell of them cooking at least as much as I enjoy eating them.
The temp is going to be in the teens when we go out with friends to their club tonight. I think I'm going to have the meatloaf and mashed potatoes.
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Old 12-14-2016, 07:36 PM
 
Location: Left coast
2,321 posts, read 954,792 times
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really craving spaghetti ( I use a combo of pesto, ground beef and bulk italian sausage for my meat base for the sauce- need to go get sausage),

also thin crepes or just toast with mascarpone and raspberry jam,

stew, curry, ramen for hot liquedy meals....
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Old 12-14-2016, 07:47 PM
 
Location: EPWV
8,798 posts, read 5,521,033 times
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Chili (especially hubby's)
Hot cocoa (even with marshmallow/whip cream mix)

Other soups paired with grilled ham & cheese or even toasted PB&jelly or PB and Fluff

Lasagne

Peppermint mocha (Starbucks seasonal drinks)
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Old 12-14-2016, 09:31 PM
 
Location: too far from the sea
16,918 posts, read 16,102,343 times
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pot roast in the slow cooker, chicken with dumplings, pancakes.
Hot popcorn. Cocoa. Any kind of soup.
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Old 12-14-2016, 10:14 PM
 
Location: Middle America
35,015 posts, read 37,638,757 times
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Quote:
Originally Posted by DontH8Me View Post
I have been on a soup and stew bender this past week. Can't get enough of it - beef stew, cream of butternut quash, corn chowder, red curry soup with shrimp, even cheapie ramen will do it for me in a pinch.

I recently made a chili with extra lean grass fed beef, tweaked my usual recipe by adding both Hungarian sweet paprika and smoked Spanish paprika in addition to the usual chili powder and celery flakes and the result was so tasty we ended up finishing the whole batch in one sitting. I sprinkled crumbles of blue cheese on top (don't know what came over me) and must say the result was fantastic.
I'm on a smoked Spanish paprika kick lately. It's amazing on egg dishes.
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