Quoting Dale Shipp to Jim Weller <=-

white navy beans on bread [...] almost like beans in bean
gravy.

White beans aren't just for baked beans in tomato and molasses
sauce. They are good boiled, rinsed off, chilled and turned into
bean salad,

One of my favourite ways to use them is a Quebec style barbecue
dish: cooked white beans with lard, garlic, onions, and thyme in a
heavy cast iron pot covered with a soaking wet burlap bag buried in
the sand at the beach with hardwood coals in the pit left overnight.
The burlap lets the smoked infuse the beans without letting them get
sandy.

in England: baked beans / on toast / British breakfast item.

fried bread / in at least a quarter inch of bacon fat.

Yeah I do that too on occasion (not every day mind you as I'm not a
farm labourer or a construction worker any more). I learned that as
a kid from my uncle who deep fried his eggs in bacon fat every
morning.

there bacon was not at all like our "streaky" bacon. Usually a
round one inch size of lean pork surrounded by pork fat --
often with a tail

They baconize all sorts on pig parts including the jowl and the neck
collar. The kind you're referring to is a slice of loin (like our
back bacon) with the pork belly, where the streaky or side bacon
comes from, still attached.

It looks like this: https://sashasfinefoods.com/products/bacon

Title: OLD-FASHIONED BAKED BEAN SANDWICH
1/2 c Chili sauce

A nice addition!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Cheeseburger Pizza
Categories: Bacon, Pizza, Cheese, Beef
Yield: 6 Servings

8 sl Bacon; cut into 1/2" pieces
1 lb Ground beef
3/4 c Onion; chopped
1/4 c Prepared mustard
1 1/2 c Cheddar cheese; grated
1/2 c Dill pickle chips; drained

Fry bacon until almost done (it will cook a bit more in the oven).
Drain on paper towel. Cook the ground beef until it is no longer
pink. Drain. Saute the onion in a small amount of oil until it is
soft.

Bake your favorite pizza crust at 425 degrees for 5 - 10 minutes just
until it begins to brown. Remove from oven and spread with mustard.
Top with ground beef and onion and return to oven for another 5 - 10
minutes until crust edges are lightly browned. Add the bacon, pickles
and cheese and return to the oven until the cheese has melted. Remove
from the oven and enjoy.

Note: If you don't like warm pickles, you can add them just before
serving.

Posted to TNT Recipes-L by Nancy Watkins on Mar 28, 1998

I don't think I would like dill pickles in a pizza. Maybe a little
diced jalapeno or other medium hot pepper sauteed with the onion
would be nice. -JW

MMMMM


Cheers

Jim


... Cook until really tender which, for some beans could be days.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DALE SHIPP <=-

white navy beans on bread [...] almost like beans in bean
gravy.

White beans aren't just for baked beans in tomato and molasses
sauce. They are good boiled, rinsed off, chilled and turned into
bean salad,

Here is something else (one of my favourites) that white beenz make
wonderful use of. Lately I've been using diced tomatoes w/chopped green chilies in place of the naked diced tomatoes. And I always have some
small diced onion to pass as a garnish. Recipe is very crock-pottable
as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Navy Bean Soup
Categories: Soups, Beans, Pork, Vegetables
Yield: 6 Servings

2 c Dried navy beans
1 lb Ham hocks
1 c Chopped onion
3/4 c Chopped celery
3/4 c Sliced or diced carrot
14 1/2 oz Can diced tomatoes;undrained
+=OR=+
8 oz Can tomato sauce
1 ts Salt
Pepper
4 c Water

Put Soaked beans in a large saucepot; add 4 cups water
and remaining ingredients except salt. Cover and cook
1 1/2 to 2 hours, until beans are tender. Add the salt
(to taste) 15 minutes before removing the pot from the
heat source.

Take the soup off the stove and fish the hocks out.
Strip everything from the bones and give the bones to
your dog/cat. Return the flesh to the bean pot.

If a thicker soup is desired, mash a few of the beans
against the side of the pot until the desired viscosity
is reached.

Uncle Dirty Dave's Kitchen

MMMMM


... "I love flying. I've been to almost as many places as my luggage" Bob Hope

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 09-01-19 20:22, Jim Weller <=-
spoke to Dale Shipp about beans and bacon <=-

there bacon was not at all like our "streaky" bacon. Usually a
round one inch size of lean pork surrounded by pork fat --
often with a tail

They baconize all sorts on pig parts including the jowl and the neck collar. The kind you're referring to is a slice of loin (like our
back bacon) with the pork belly, where the streaky or side bacon
comes from, still attached.

It looks like this: https://sashasfinefoods.com/products/bacon

The "bacon" rashers I recall did not have as much loin as that picture.
Rather anywhere from a one inch round to about the size of the hole when
you touch your thumb to your forefinger. The streaky tail usually had a
1/4 or less round piece of gristle in it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Unsloppy Joes
Categories: Beans, Main dish, Sandwich
Yield: 8 Servings

1 tb Olive oil
1/2 c Onion -- chopped
1/2 c Celery -- chopped
1/2 c Carrot -- chopped
1/2 c Green pepper -- chopped
1 Clove garlic -- minced
14 1/2 oz Can diced tomatoes
1 1/2 tb Chili powder
1 tb Tomato paste
1 tb Vinegar
1 ts Pepper
15 1/2 oz Can red kidney beans --
-rinsed & drained
8 Kaiser rolls

Heat olive oil in large skillet. Add onion, celery, carrot, green
pepper, and garlic and saute until tender. Stir in tomatoes and next
4 ingredients. Cover, reduce heat, and simmer 10 minutes. Add kidney
beans and cook and additional 5 minutes.

Cut a 1/4" slice off the top of each kaiser roll; set aside.
Hollow out the center of each roll, leaving about 1/2-inch thick
shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve
immediately.

Recipe By :

From: Walt Trumble Date: 12-08-97 Vegan

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:30:43, 03 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dave Drum to Jim Weller <=-

Here is something else (one of my favourites)
Title: Navy Bean Soup

I love navy bean soup and make it often.

2 c Dried navy beans
1 lb Ham hocks
1 c Chopped onion
3/4 c Chopped celery
3/4 c Sliced or diced carrot

I'm with you so far.

14 1/2 oz Can diced tomatoes;undrained
+=OR=+
8 oz Can tomato sauce

But I rarely add tomato products and if I do it will be a very
scanty amount of tomato sauce, maybe 4 oz for 4 cups of broth,
probably less.

1 ts Salt
Pepper

I often add winter savory, the "bean herb". Mustard powder and just
a wee pinch of cayenne are also nice.

Put Soaked beans in a large saucepot; add 4 cups water
and remaining ingredients except salt. Cover and cook
1 1/2 to 2 hours

I like to saute my onions and celery briefly first and add all the
vegetables in for just the last 15 to 20 minutes.


Cheers

Jim

... You missed an adverb. It's not just bean soup; it's super bean soup

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

Here is something else (one of my favourites)
Title: Navy Bean Soup

I love navy bean soup and make it often.

2 c Dried navy beans
1 lb Ham hocks
1 c Chopped onion
3/4 c Chopped celery
3/4 c Sliced or diced carrot

I'm with you so far.

14 1/2 oz Can diced tomatoes;undrained
+=OR=+
8 oz Can tomato sauce

But I rarely add tomato products and if I do it will be a very
scanty amount of tomato sauce, maybe 4 oz for 4 cups of broth,
probably less.

I grew up eating bean soup with freshly diced onion sprinkled on as a
garnish and maybe a small shot of catsup stirred in. No celery or
carrots in the mix. Then I got out into the "real" world and discovered
a bean soup that had all of those thing and I quite liked it. So, guess
what?

1 ts Salt
Pepper

I often add winter savory, the "bean herb". Mustard powder and just
a wee pinch of cayenne are also nice.

I've been known to add a small amount of oregano or basil from time to
time. I'm unfamiliar with winter savory but a bit of research tells me
I'll be adding a small supply to my next Amazon order just to try.

Oh, and if I'm doing the diced tomatoes w/green chilies I won't need
the cayenne to zip things up. Bv)=

Put Soaked beans in a large saucepot; add 4 cups water
and remaining ingredients except salt. Cover and cook
1 1/2 to 2 hours

I like to saute my onions and celery briefly first and add all the vegetables in for just the last 15 to 20 minutes.

And I add the veg after the beans have been boiled hard to begin the
starch conversion then reduced to a simmer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon & Bean Soup
Categories: Soups, Pork, Beans, Vegetables, Beef
Yield: 8 Servings

3 sl Back bacon
3 Ribs celery; chopped
2 md Carrots; chopped
1 md Onion; chopped
1 c Chopped turnip (opt)
3 c Beef broth
1 Bay leaf
1/2 ts Thyme
19 oz Can Navy OR pinto beans
- drained and rinsed

Prep time: 25 minutes.

When the vegetables are finely chopped it takes only a
short simmering time to develop and blend the flavours
of the bacon and assorted winter vegetables. The beans
add character and a heartiness that is satisfying.

And an added plus - the soup is better a day or two
after it is made. Store it in a covered container in
the refrigerator.

Cut bacon into thin slivers. In a 12 cup saucepan,
combine bacon, celery, carrots, onion, turnip, beef
broth, bay leaf and thyme. Bring to a boil; reduce
heat, cover and simmer for 15 minutes or until
vegetables are tender. Add beans and continue to
simmer 5-10 minutes or until hot, and flavors are
blended. Remove the bay leaf and ladle into warm
soup tureen or soup bowls.

Makes 8 servings.

Origin: Light & Easy Choices

Shared by: Sharon Stevens.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Most restaurants offer frozen food and fresh help.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)