Sunday, January 8, 2017

Bean Conversions, How Much: Canned Beans vs. Cooked Beans


Photo: 13 Wonderful Ways To Use Canned Beans

Related Page: How to Cook Beans
  • If you just really want to save TIME, cook with CANNED beans.
  • If you want to save $$$, cook with DRY beans. 
  • If you want better nutrition and less sodium, cook with DRY. 
  • If you want to cook beans in no time, pressure-cook DRY beans.
  • If you have plenty of time, slow-cook DRY beans. 

How Much: Canned Beans vs. Cooked Beans
1 (15 to 15.5-oz) can = 1 1/2 cups cooked beans
1 (19-oz) can = 2 1/4 cups cooked beans

1 (28-oz) can = 3 – 3 1/4 cups cooked beans

Yields After Cooking Beans* & Lentils: (drained)
1/3 cup dry beans = 1 cup cooked beans
1/2 cup dry beans (most kinds) = 1 1/2 cups cooked beans
2/3 cup dry beans (most kinds) = 2 cups cooked beans
1 cup dry beans (most kinds) = 3 cups cooked beans

1 lb dry beans = about 2 cups dry beans
1 lb dry beans = 4 (15-oz) cans, drained = 3 cups cooked
1 lb dry beans = 2 (29-oz) cans, drained = 6 cups cooked

Lentils: 1 cup dried lentils = 3 cups cooked

*Chickpeas: (Actually are beans), and Alton Brown has several great tips on cooking them, same goes for beans.


Related Page: How To Cook Beans

Enjoy,

Sharon Anne


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Friday, January 6, 2017

Delicious Chili - Larry's



Larry is MY HUBBY, not to be confused with my late FATHER, who was also named Larry! We chose to name our SON'S middle name Larry, after my husband and in honor of my dad. 

My darling d-i-l (Melanie's) FATHER's middle name happens to be Larry too!

My son and d-i-l decided to give our GRANDSON the middle name of Lawrence, and that was my dear father's given name. 


Well...
That was a mouthful, and
so is Larry's Delicious Chili 

It tastes like chili, and it has beans, but perhaps 
it could be called a "bean stew" as much it is a chili.


My husband likes to putter in the kitchen. He'll go through the fridge, pantry, and my food storage room, managing to gather up about everything he can find that looks good and puts it into the POT! Don't be put off by how the long list, because...

Here's what he uses and
it IS extremely delicious!!!

  
Larry's Delicious Chili 
Serves: 6
Yields: 12 cups

1-lb ground beef, browned and crumbled
3 lg carrots, peeled and coarsely sliced
3 lg celery ribs, coarsely sliced
2 lg fresh tomatoes, chopped
2 med onions, chopped
2 sm apples, unpeeled, cored and minced
2 (14.5-oz) cans black beans, undrained
2 (14.5-oz) cans red kidney beans, undrained
1 can (15.5-oz) diced tomatoes, with green chilies
1 can (15.5-oz) stewed tomatoes, chopped
4 Tbsp Baby Ray's Original BBQ Sauce
4 Tbsp Salsa Verde: Green Tomatillo Salsa, optional
1 whole chipotle pepper
2-3 squirts hot sauce
1 tsp yellow prepared mustard
Salt and pepper, to taste


In a skillet, brown the meat, break up to crumble. Set aside. Prep the remaining ingredients and add to a large, 5-qt stockpot. Bring chili to a boil, reduce heat down to a simmer. Add in the meat, and cook covered for 2-3 hours, stirring every 20-30 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I adore a warm and healthy bowl of soup on a cold winter's night. Most canned soups and sooo many brands of chilis contain wheat, yet this chili recipe is Gluten Free.

Larry buys and uses canned beans.
Whereas, I normally cook dry beans

However, it's not my recipe, this is Larry's Delicious Chili!

Enjoy,

Sharon Anne


Affiliate links are your convenience - you don't pay more and I get small referral amounts. It helps us both & the site.

Sunday, December 18, 2016

Ham & Bean Soup (My Mom's Recipe)

Updated 12/18/16
Original Post: 12/14/2010
Ham & Bean Soup

My mother made the best Ham & Bean Soup! Today, my family and friends love this recipe, as much as I did! Plus, it's gained several positive reviews on Allrecipes.com.

This recipe is totally worth getting a Christmas ham. Now, you'll know just what to do with that wonderful meaty leftover bone!


You can quick-soak the beans, as directed in the recipe below or soak them overnight for 8-10 hours. Then pressure cook with the ham bone and seasonings until soft & flavorful. They will taste far better than canned beans!



Learn Several Ways: How To Cook Beans
I've had a 6-qt size stain-steel Kuhn Rikon Pressure Cooker for many, many years; it cooks beans in a fraction of time vs. cooking them in another pot on the stove or in slow-cooker. Plus, I remove the lid and add the soup ingredients to use it as a heavy stockpot.

However, several reviewers on Allrecipes.com have commented how versatile this recipe is. Several have made the soup in slow cookers. Others have substituted 2 (15-oz) cans white beans, and adjusted other ingredients to meet their preferences. For instance, don't add all the molasses in at once, add it in slowly, going by taste.

Note: Only use fresh or frozen parsley; I always store frozen minced parsley in snack-sized zip bags. However, dry parsley is NOT a good substitute and tastes completely different in this recipe. (Just telling you like it is.)
Tone's Chicken Base




12-18-16
Recipe Updated 

Best Ham & Bean Soup
by Sharon Anne
Print Recipe

Quick Soak Beans:

1 cup small dry navy or great northern beans
3 cups water

Pressure Cooker:

3 cups fresh water
1 large meaty smoked ham bone
6 Tbsp FRESH or frozen parsley, minced (honestly, DON'T use dry!)
2 whole dry bay leaves
3 Tbsp dry onion flakes
1 Tbsp fresh minced garlic (dry is okay, but FRESH is better)
1/2 tsp dried thyme leaves
1/2 tsp dry mustard
1/2 tsp chili powder
1/2 tsp paprika

Soup Ingredients:

1 cup celery, sliced (microwaved)
1 Tbsp olive oil
1 (29-oz) can tomato puree
1/2 cup ketchup
2-3 Tbsp molasses, add by taste
1 Tbsp brown sugar
5 cups additional water, or to taste
3 Tbsp Tone's Chicken Base paste, add w/ water
OR 4-5 Tbsp Better Than Bouillon Chicken Base
1/4 tsp cracked black pepper, to taste
1/2 cup small dry pasta shells, (omit for Gluten Free)
2 cups ham, picked from ham bone, reserve

Quick Soak Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.


Pressure Cooker: After quick soaking, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat to 15 lbs PSI and cook pre-soaked beans for 8 minutes at sea level. 


Note: This site has (Times Charts & Altitudesto help determine how many more minutes per 1000 feet.


Reduce pressure, by removing cooker from heat, allow pressure to reduce normally before opening the lid.


Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender. Stir in ham, picked off of bone, add to soup and serve.



By Sharon Anne Hill     Share Alike Cooking     Copyright© 2010 

      

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