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Bean Soup [Dec. 4th, 2008|01:01 pm]
[Current Mood |accomplished]

Few things are as comforting to the mind as the smell of a good soup coming from the kitchen.   

We splurged on a spiral-sliced ham for Thanksgiving,  and it was getting past the good slices by yesterday, so I cut out the bone and put four cups of mixed dried beans on to soak.  When they'd doubled in size, I put them,  half an onion, chopped (leftover from a different dish) , some peppercorns,  some herbs, and the ham bone into one of the smaller soup pots and let it simmer overnight.   I forgot to put in any garlic--I'm out of garlic at the moment anyway (how can this be?  Out of garlic!)  

The smell woke me up this morning.  The pot-likker is thick and brown; the beans are soft and succulent.  Also in the pot--scraps of the ham meat cut into chunks, and the drippings (including glaze) from the roasting pan the ham had been in.   The bones are completely cooked out. 

R- had two bowls for lunch; I had one.  Yum.  Not hungry now.

Part of this will go into storage containers for the freezer, and the rest will make supper tonight for R- and lunch tomorrow for me.


[User Picture]From: e_moon60
2008-12-04 07:49 pm (UTC)
Shoot, I didn't know about beef cheeks. But that sounds *wonderful*. Where'd you get your beef cheeks and how many pounds went into that?
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[User Picture]From: fair_witness
2008-12-04 07:56 pm (UTC)
Sam's Club--the Round Rock location in the La Frontera site. I'm trying to remember how much was in a package ... I want to say twice as much as I used in the recipe. I believe that would make it 8 pounds in a vac-pack.

Speaking of the recipe, I talk about it here if you'd like to give it a go:


PS - We've also seen beef cheeks at our HEB, but in smaller packages.

Edited at 2008-12-04 08:19 pm (UTC)
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