How to make soup beans

“Unlimited devotion ”

Since: Dec 10

Cannon, KY

#41 Jul 22, 2011
0myname0 wrote:
<quoted text>My dad is 61 and has NEVER eaten a soup bean...my mom always made him something else when we had them for dinner.
How old are you, and do you like soup beans?
HUH___ do what

Winchester, KY

#42 Jul 22, 2011
who lives in Ky and don't know how to cook soup beans ??? lol ;) just kidding , we was raised on them good ole beans and taters , cornbread and onions , mmmmmmm and on a special day we might get a piece of meat with ours lol , ohhh by the way the "Lucks" beans are good and a heck lot faster
Wow

Horseheads, NY

#43 Jul 22, 2011
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.
You have improper punctuation. You also have a run on sentence. And, and, and!

“myname is myname”

Since: Jun 11

Location hidden

#44 Jul 22, 2011
Nimbletwig wrote:
<quoted text>How old are you, and do you like soup beans?
I was born the same year Elvis died an yep I love soup beans.:-)

Since: Jul 11

Sikeston, MO

#45 Jul 22, 2011
what wrote:
what is a soup bean? sounds nasty!
Pinto beans

Since: Jul 11

Sikeston, MO

#46 Jul 22, 2011
bubble buster wrote:
<quoted text>believe it or not,when you put onion in the beans,it accualy takes the gas out.try it.
Beano works great. Pop two of them before u eat and no worries !
Well

United States

#47 Jul 23, 2011
Someone told me to add a bit of sugar to them for the gas... Never tried it

“Unlimited devotion ”

Since: Dec 10

Cannon, KY

#48 Jul 23, 2011
0myname0 wrote:
<quoted text>I was born the same year Elvis died an yep I love soup beans.:-)
You were born before Elvis died.

“myname is myname”

Since: Jun 11

Location hidden

#49 Jul 23, 2011
Nimbletwig wrote:
<quoted text>You were born before Elvis died.
Now what makes you so certain?
i will

Viper, KY

#50 Jun 25, 2012
Pixie wrote:
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.
try this today, always wonder how to get the thick soup..
nobeano

United States

#51 Jun 25, 2012
Beans, beans the musical fruit, the more you eat the more you toot, the more you toot the better you feel, SO...
EAT THOSE BEANS FOR EVERY MEAL!!! Yeeeehaww! Knee slappin, good ole' country cookin! Pass the taters please?:)
travis

London, KY

#52 Jun 25, 2012
Ham and Bean Soup
Ingredients
1 (20 ounce) package 15 bean soup mix
5 quarts water, divided
1 pound cooked, cubed ham
2 fully cooked bratwurst, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 (14.5 ounce) cans diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
Directions
1. Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
travis

London, KY

#53 Jun 25, 2012
Quick and Easy Black Bean Soup
Ingredients
6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
1/2 teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 1/2 fluid ounces water
1/2 teaspoon ground black pepper

Relish:
1/3 cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime

Garnish:
chopped green onion (optional)
sour cream (optional)
Directions
1. Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
2. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
3. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
4. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
5. Stir in black pepper and cumin. Add salt to taste.
6. Make the relish by stirring together minced green onion, sambal paste, and lime juice.
7. Serve garnished with relish, chopped green onions, and sour cream.
WOW

Viper, KY

#54 Jun 25, 2012
That is a lot of stuff
travis

London, KY

#55 Jun 25, 2012
WOW wrote:
That is a lot of stuff
yes but worth all the work

“Speaker of Mountain Wisdom....”

Since: Jan 10

http://www.pixoto.com/quantumm

#56 Jun 25, 2012
what wrote:
what is a soup bean? sounds nasty!
A Southern delicacy that has been a Life Sustaining part of mountain life for as long as there has been Hill Folk...

But Various versions have been a staple of life for 1000's of years around the world... Hill Folks just have it down....
ben

United States

#57 Jun 26, 2012
nobeano wrote:
Beans, beans the musical fruit, the more you eat the more you toot, the more you toot the better you feel, SO...
EAT THOSE BEANS FOR EVERY MEAL!!! Yeeeehaww! Knee slappin, good ole' country cookin! Pass the taters please?:)
baens,beans...good for your heart,the more you eat em ,the more you ........BRAPPPPP!!!!
Dixie

Barbourville, KY

#58 Jun 28, 2012
1 pound bag dried pinto beans
1 Tablespoon salt
2 Tablespoons 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 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. 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 keep stirring so they don't burn and when they thicken remove from heat...you will notice that they will thicken even more as they cool. Now all you need is some cornbread!!
Dixie

Barbourville, KY

#59 Jun 28, 2012
i will wrote:
<quoted text>try this today, always wonder how to get the thick soup..
So glad to see someone likes this recipe this is my mom's recipe actually and how she still makes soupbeans today she will be 86 her birthday and is still the best cook I know I will be 60 my birthday and still can't measure up to her cooking skills. I am glad I wrote this down and others can enjoy it.
Dixie

Barbourville, KY

#60 Jun 28, 2012
Cornbread Recipe
1 cup self-rising cornmeal
cup self-rising flour
1 cup milk
1 egg
2 tablespoons butter
cup mild cheddar cheese (optional)
Dash of salt

1.Melt butter in cast iron skillet to coat it while preheating oven to 350 degrees.
2.Pour the remaining butter into other ingredients.
Combine cornmeal, flour, milk, egg, melted butter from the pan (and cheddar cheese) mix well.
3.Pour into butter coated heated skillet.
Bake for 25 to 30 minutes or until brown around the edges then brown top about aprox. 2 minutes watch closely so as not to burn top.
4.Remove from oven and let cool on a plate. Makes 6 to 8 servings.
*The cheese give it a salty taste so I also include it and leave out the salt because of my BP. Try it I think you will love it too! This goes great with soupbeans!!

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