How to make soup beans
where

Barbourville, KY

#21 Jun 24, 2009
your jokeing right.
what

Barbourville, KY

#22 Jun 24, 2009
no, i am not J O K I N G! I eat mostly fruits and healthy choice dinners and spend time learning to s p e l l LOL.
BeansMakeUFart

Lexington, KY

#23 Jun 24, 2009
what wrote:
no, i am not J O K I N G! I eat mostly fruits and healthy choice dinners and spend time learning to s p e l l LOL.


if you ate "healthy" then you would know what beans are.

“I don't care who you are!”

Since: Apr 09

Barbourville, KY

#24 Jun 24, 2009
beattheheat wrote:
<quoted text>haha they will know it and so will you when they are gasing you to death or should say stinking you to death and believe me beano does not work or neither does gas-x
My mother-in-law told me to put a couple of carrots in with the beans when you're cooking them and that takes care of the gas that comes afterwards. I'm still not entirely sure that works. She thinks making soup beans means opening a can or two of Luck's soup beans, heating them up and serving them. They're good, yeah, but sometimes you just prefer the other method. And the way I was raised to make them, you waited to add the salt or any other seasonings until about halfway through cooking because it ended up taking longer for the beans to cook. Also, I use a pressure cooker for mine as well. They're done in half the time, but still very good. And we always served it with some cornbread and fried potatoes or macaroni and cheese.
davis supporter

AOL

#25 Jun 24, 2009
BeansMakeUFart wrote:
<quoted text>
if you ate "healthy" then you would know what beans are.
I know people who dont know what soup beans are. They call them pinto beans.
knox county

Lexington, KY

#26 Jun 24, 2009
it doesnt matter what they are called. beans are beans.
easy

Barbourville, KY

#27 Jun 25, 2009
You dont have to soak them overnight but the only reason i do is so that they dont soak up as much water while i am cooking them.... they will still lose some water through the steam.... just watch the levels...
Left-overs

Manchester, KY

#28 Jun 27, 2009
You can make bean patties with the left-overs the next day,

1 mash the beans up

2 add flour, to thicken, you want it as
thick as a salmon pattie.

3 add onion, green peppers, cheese.

4 stir all ing.

5 Dip out into a skillet of hot grease

6 fry until brown, you can pour a
little salsa over or eat it plain, it
is so good.
Hope you enjoy.
horjy

Manchester, KY

#29 Jun 27, 2009
Update?
coalminersdaught er

Columbia, TN

#30 Jun 27, 2009
For left-over soup beans...

Mash them.
Add a jar of mild salsa. Mix well.
Bake 15 minutes in 350 degree oven.

Generously spread shredded cheddar cheese on top and back into the oven 15-20 minutes until cheese is bubbly and brown around the edges.

Yummmmmmmmy...:0)

Since: May 09

Location hidden

#31 Jun 28, 2009
coalminersdaughter wrote:
For left-over soup beans...
Mash them.
Add a jar of mild salsa. Mix well.
Bake 15 minutes in 350 degree oven.
Generously spread shredded cheddar cheese on top and back into the oven 15-20 minutes until cheese is bubbly and brown around the edges.
Yummmmmmmmy...:0)
sound's good. think i will try it. thank's

Since: May 09

Location hidden

#32 Jun 28, 2009
Left-overs wrote:
You can make bean patties with the left-overs the next day,
1 mash the beans up
2 add flour, to thicken, you want it as
thick as a salmon pattie.
3 add onion, green peppers, cheese.
4 stir all ing.
5 Dip out into a skillet of hot grease
6 fry until brown, you can pour a
little salsa over or eat it plain, it
is so good.
Hope you enjoy.
gonna try this, sound's good.
BoJingles

United States

#33 Jun 29, 2009
are Pinto beans the only beans you can do this with. thanks
Good Soup Beans

United States

#34 Jun 29, 2009
We fixed a huge pot of "soup beans" the other day. We opened 17 cans of Lucks beans. We put them into a big pot and added almost a gallonof water. We also added some ham seasoning that you can buy at Kroger. We cooked them on a gas cooker outside for about 30 minutes, stirring every once in awhile to make sure they were'nt burning. We had already baked cornbread and had onions sliced and had pickle relish ready. These were the best 'soup beans' I believe I have ever eat. They tasted just like the dried pinto beans from the bag that you have to look, and wash and cook for a long time.
ozoz

Okolona, AR

#35 Jun 29, 2009
where at krogers can you find this ham seasoning, what aisle is it in
fart

Barbourville, KY

#36 Jul 21, 2011
"For left-over soup beans..."

Pour into bowl, open microwave door, insert.
Pixie

Ford City, PA

#37 Jul 21, 2011
I don't presoak my soup beans and my mom never did either...I have presoaked and can't really tell a big difference in presoaking and not presoaking....you will have gas either way unless you eat them a lot and are used to them. Try presoaking and not presoaking to see which way you like them. Soup beans sure are good with a big slice of cornbead!
Here is my Soup Bean Recipe:
1 pound bag dried pinto beans
1 Tablespoon salt
2 Tablespoons oil (I use Olive Oil)
Look the beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a lid and a good thick bottom.
Important: Do not presoak beans!! Cooking this way will cause them to become a beautiful reddish color in a thick soup.
Place beans in a pot with water to about 3 inches above beans. Bring beans to a rolling boil then reduce heat to medium/low and put lid on. The beans will continue to simmer if beans start to boil dry add more HOT water as needed until beans are tender. Don't add cold water or the cooking will stop. After 2 hours of cooking start checking the beans ever so often to see if they are getting tender. When tender, add salt and oil.(If you add salt earlier beans will be tough).
Continue to simmer and stir ever so often until you see beans are starting to thicken. They should be starting to thicken after about 3 hours of cooking now cook the juice down.
Remove the lid and turn the temperature back up. When beans begin to boil again stay at the stove and keep stirring so they don't burn they will thicken very rapidly and when they thicken remove from heat...you will notice that they will thicken even more as they cool.
Pixie

Ford City, PA

#38 Jul 21, 2011
coalminersdaughter wrote:
For left-over soup beans...
Mash them.
Add a jar of mild salsa. Mix well.
Bake 15 minutes in 350 degree oven.
Generously spread shredded cheddar cheese on top and back into the oven 15-20 minutes until cheese is bubbly and brown around the edges.
Yummmmmmmmy...:0)
Never thought of doing this sounds delish...

Since: Dec 10

London, KY

#39 Jul 21, 2011
I know most of you probably wont believe this, but I've never ate them before. I can't stand beans of any kind and just never would try them.

“myname is myname”

Since: Jun 11

Location hidden

#40 Jul 21, 2011
Nimbletwig wrote:
I know most of you probably wont believe this, but I've never ate them before. I can't stand beans of any kind and just never would try them.
My dad is 61 and has NEVER eaten a soup bean...my mom always made him something else when we had them for dinner.

Tell me when this thread is updated:

Subscribe Now Add to my Tracker

Add your comments below

Characters left: 4000

Please note by submitting this form you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms. Be polite. Inappropriate posts may be removed by the moderator. Send us your feedback.

Barbourville Discussions

Title Updated Last By Comments
News Bible study rules for public schools proposed (Feb '10) 1 hr Davey 138,111
steven bingham love triangle 2 hr Just saying 1
amber brock (Oct '09) 2 hr Just saying 34
Where Did The Town Prostitute Go (May '14) 5 hr curious george 11
patrick baker arrested for donald mills murder (May '14) 5 hr Noseyrosey 443
Who is your man Boo ? 7 hr infro 5
wreck 7 hr Hajji 4
More from around the web

Barbourville People Search

Addresses and phone numbers for FREE

Personal Finance

Mortgages [ See current mortgage rates ]