tag:blogger.com,1999:blog-5086745178674356329.post4522239776575696675..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Ham & Bean SoupPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5086745178674356329.post-8730408400806231862023-01-08T09:37:09.103-06:002023-01-08T09:37:09.103-06:00Hi Cecilia...thanks also for the tip! I'm sti...Hi Cecilia...thanks also for the tip! I'm still figuring out the Square system (just started using it in November of last year) and their notifications sometimes come through the next day (and I like to reply to comments when they come through, if I can). Anyway...Thanks You! Have a great day.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-72370002695386642502023-01-07T20:00:33.513-06:002023-01-07T20:00:33.513-06:00Hi Cecilia, Thanks for telling me about this. A ...Hi Cecilia, Thanks for telling me about this. A few years ago I remember reading a little bit about changing up the "tried and true" advice to not salt beans until the skin had begun to soften and had mostly forgotten about it. I'll definitely have to experiment with it...which shouldn't be too hard since we are in the middle of soup season! Thank you for the link to the article. I hope you enjoy the Ham & Bean soup!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-65016162383131271362023-01-07T15:37:56.003-06:002023-01-07T15:37:56.003-06:00Hi Paige,
I have a ham bone this week and plan to ...Hi Paige,<br />I have a ham bone this week and plan to make your Ham and Bean soup. I mostly cook a type of pinto bean (called Bolitas) and have been using a new process of salting the soaking and cooking water. It has made an amazing difference. I love the results. I plan to try that with the Great Northern beans in your soup. <br />Thank you,<br />Cecilia<br /><br />University of Nebraska Lincoln<br />https://food.unl.edu/article/how-cook-dry-beans-scratch<br /><br />Make sure to salt your bean-soaking water to the tune of one tablespoon per quart (15 grams per liter), and season the bean-cooking water as well. Just don't season the cooking water too heavily—it can reduce and become too salty to eat as the beans cook. Ceciliahttps://www.blogger.com/profile/12857975356767343826noreply@blogger.com