Ingredients
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Ingrédients
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To Prepare:
Wash beans and place in large kettle, cover with water.
Add 2 tbsp. of salt
Soak overnight, drain and wash.
Add 2 qts. of water and ham bone, beef bone or pork hock.
Bring to a boil and simmer 2 1/2 to 3 hours.
Add 1 large chopped onion, 1 can of tomatoes,1 red pepper, juice of 1 lemon, salt and pepper.
Simmer another 1/2 hour or longer.
Makes approximately 16 cups and freezes well.
Préparation:
Laver les haricots et les placer dans un grand faitout, recouvir d'eau, ajouter 2 cuilléres à soupe de sel.
Laisser temper du jour au lendemain, Vider l'eau et rincer les haricots.
Verser 2 pintes d'eau et ajouter un os de porc, un jarret ou un os de boeuf.
Amener à ébullition puis laisser mijoter pendant 2.5 heures à
3 heures.
Ajouter un gros oignon haché, un boite de tomates, un poivron rouge, le jus d'un citron, saleret poivrer.
Laisser mijoter pendant 1/2 heure ou plus.
Donne environ 16 tasses et peut étre facilement congelé.
Tips for preparing beans
Soaking methods
All beans need to be soaked before cooking. soaking rehydrates the beans and helps to remove some of the complex sugars that give beans a bad name in polite company. There are three procedures for soaking beans, which are described below.
Traditional soaking
If you have time, just soak your beans in a pot with three to four times their volume in water and let them sit over night in a cool area or refrigerator.
Quick soaking
To speed up the soaking process, you can place the beans and water in a pot and bring them up to a full rolling boil. Simmer the beans for 3 minutes, then remove the pot from the heat, cover and let set for one hour. Drain away those gaseous complex carbohydrates then proceed with the recipe.
Pressure soaking
You can speed up the soaking process even further by using a pressure cooker. Add three cups of water for each cup of beans plus one tablespoon of vegetable oil. lock the lid and bring up to full pressure over high heat. cook under pressure for two minutes, let the pressure come down for ten minutes then release any pressure with the quick release valve.
You can check if the beans have soaked to the center by cutting one open. An opaque spot in the center indicates the beans need further soaking.
Although meat is included in the recipe, for those who prefer not to eat meat our bean soup can be a good source of protein without the addition of meat.
The substitution of barley with navy beans has enabled us to supply a product that is glutten free.
ALL CANADIAN PRODUCT