Oklahoma Recipes (Corn: house, move, service)

[mkfarnam]

Originally Posted by Synopsis

This is such a GREAT thread. Try putting a little baking soda in the beans while they are soaking to take out the gas effect. I always soak my pinto beans for at least five or six hours in water before putting them in the cooker. It also helps to clean the impurities off them, because every hour or two you can empty the bowl of the old dirty water (rinse the bowl out afterwards) and then run the beans under tap water to wash off any excess dirt and such (yes, even though they are packaged, they are still dirty). Put the beans back in the bowl of fresh water and repeat a few times.

I was told that you add salt, or does it make any difference?

[seahawksweetie]

thanks! I will do that. I already soak my beans, but hadn't heard about the baking soda.

[jessaka]

What good ideas for beans. Why do they say to pick out the broken ones? Is that just to make us work harder? Or is it like the children's song, Found a Peanut? You could die if you don't?

[LadyRobyn]

Oooh! Beans! The family actually forbade me to make beans for awhile years back... The "Mister" doesn't care for Turkey so we always have Baked Ham for the holidays. After the Ham sandwiches, Ham & Eggs and Ham & Potato Chowder I would always boil the bone and leftover bits to make Ham and Beans! (I could eat Ham and Beans w/ Fried taters forever )

Rinsing and Soaking are a must. Changing the water several times as well as adding a bit of Soda does help. I can't tell you how many small rocks I have found in so called "Cleaned" Pinto beans.

When mine don't thicken enough, I *cheat* a little ... Mix some flour and water together thin enough to pour but not too watery, pour through a wire strainer to remove any lumps and then add the flour/water mix to the beans in a small steady stream stirring CONSTANTLY where you are pouring. As soon as it looks like it is beginning to thicken stop pouring and simmer for another 15 min or so. (You need to cook the flour, so you don't get a *pasty* taste)

Hmmm, the 'boy' is coming home from the Navy for Thanksgiving... Betcha HE wants some Good Ol' Ham and Beans!

[LadyRobyn]

Originally Posted by mkfarnam

I was told that you add salt, or does it make any difference?

I add salt to the cooking water, but not the soaking water. The soda in the soaking water is supposed to reduce the gassiness of the beans but if you research it you will find a ton of different opinions! I always dump the soda water and add fresh so it doesn't add a soda taste to the finished product.

Also learned through trial/error and reading...

If you are making chili beans using any tomato product, don't add them until the beans are completely cooked or the skins will stay "tough". (something to do with the acidity of the tomatoes)

[mkfarnam]

Originally Posted by LadyRobyn

I add salt to the cooking water, but not the soaking water. The soda in the soaking water is supposed to reduce the gassiness of the beans but if you research it you will find a ton of different opinions! I always dump the soda water and add fresh so it doesn't add a soda taste to the finished product.

Also learned through trial/error and reading...

If you are making chili beans using any tomato product, don't add them until the beans are completely cooked or the skins will stay "tough". (something to do with the acidity of the tomatoes)

Very good advise, thank you

[Choctaw2]

Thanks for all the hints for cooking beans. I am going to enjoy this recipe thread.
Another thing I remember my mom cooking when I was a kid (that was a very looong time ago) was Polk Salad greens Of course I can't find that here in NM. We always went out close the Red River to pick it. Seems like she would cook it several times and pour off the water each time before serving it. Anyone know why she would do this? I also thought she chopped up the stems, breaded them and fried them like okra. Could I be wrong? Maybe she really was frying okra. It was really good. I sure wish she was here today so I could ask her.

[jessaka]

Here is a recipe for left over turkey.

TURKEY AND WILD RICE CHOWDER

1 t. olive oil
4 c. milk
1 1/4 c. chopped onion
1 1/2 c. wild or white rice
1 c. chopped red bell pepper
2 c. leftover turkey, cubed
10 oz. fresh chopped mushrooms
1 t. each: sage and salt
2 1/2 c. flour
Pepper to taste

In a large pot, heat oil; add onion, red bell pepper, and mushrooms. Cook 20 minutes to soften. Sprinkle flour over; stir, cook 1 minute. Add milk; stir to thicken, about 10 minutes. Add cooked rice, turkey, sage, salt, and pepper.

[peggydavis]

I have never cooked the polk salad but I have heard others say you cook and pour the water of several times to take the bitter taste out. I am sure your mom was breading and frying the stems not okra. Sounds good.

[Goodpasture]

I've cooked a lot of poke and you only need to drain it one time. Using small tender leaves and a pot of fresh water with a bit of baking soda, bring it to a rapid boil, boiling it for about 3 minutes or so. Drain well, rinse with fresh water, put in a skillet with some pieces of bacon (and a bit of diced onion if you want), add a bit of water and cook until the bacon is done and the poke looks like cooked spinach. Serve hot with fresh corn bread and a bowl of pinto beans.