goeduck
Super Member
Stealing the dried beans subject from Doofy in the old fart thread, does anyone make a soup with dried beans using chicken or beef stock to hydrate the dried beans? Then add veggies and meat?
What do you do with your Instant Pot you cant do with a crock pot?
- Thread starter Rebeldad1
- Start date
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We tried using a 50/50 mix of water and vegetable stock when cooking the dry Pintos. Worked well and a pleasing flavour. Any stock would be good.
goeduck
Super Member
Do you still do the old presoak and discard the water method beforehand?
No sir. From bag to pot to mouth. There were no hard beans or mushy beans. I was impressed.
Sawyer Rob
Super Member
Many times I throw in a ham or beef bone, or even chicken legs or bones that still have some meat on them, with water and dry beans. I like to use I cup of beans to a quart of water ratio, and then 10 pounds for 90 mins...
90 mins insures that even old beans will be nice and tender...
Now, there's some soup/chili starter!!
SR
goeduck
Super Member
Yet another great idea! I have a couple of butt hams in the freezer that need to be used up. I can use the bones from them as well as re-freeze some ham meat for future soups. Getting this instant pot routine down! :licking: In the last it was ham leftovers for a week.
buckeyefarmer
Epic Contributor
Wife made some excellent bean soup the old fashioned way. Very good.
Molalla1
Elite Member
Navy bean soup with a ham hock :licking: I love bean soup . . . :thumbsup:
buckeyefarmer
Epic Contributor
Yep, had ham hock in it.
goeduck
Super Member
Tomorrow I am going tomorrow try my hand at a chicken vegetable soup with dried beans
20 oz. Great Northern Beans
2 chicken breasts
8 cups low sodium chicken broth
3 carrots, sliced
2 stalks celery, sliced
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
3 cups kale, chopped
Juice of 1/2 lemon
Freshly cracked black pepper to taste
20 oz. Great Northern Beans
2 chicken breasts
8 cups low sodium chicken broth
3 carrots, sliced
2 stalks celery, sliced
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
3 cups kale, chopped
Juice of 1/2 lemon
Freshly cracked black pepper to taste