Uhhh … mmm … so long as you soak them overnight and don’t re-use the water you soaked ’em in you’ll remove some of the etceteras that make them… er, let’s just say, hard to digest, okay? 😉
My sis#2, J, mentioned making another pot of bean soup during a cold spell this winter, and I asked for deets. I vaguely remembered some kind of bean soup being available, and had tried various over the years, but hadn’t connected with the above munificent collection of 15. Nor had I read a recipe, or had anyone telling me the soup was good for using up leftovers.
Wonder of wonders! The 15 bean soup mix is available at several grocers in my area, so I immediately started experimenting. Mind you, I did read their recipe off the back of the packet first. (Here it is on online.) My versions can vary considerably.
I’ve recently been cutting up a bit of Canadian bacon and tossing into the basic soup, for when I don’t add the last of a chicken or beef dish. I’ll ladle out half a serving of soup and add in the last of whatever else, knowing the beans will make a full meal. A couple minutes in the microwave and I’m eating.
With J’s advice, I don’t use the included flavour packet, mostly because I use about ½ cup of the beans at a time, not the whole bag. (Makes more sense as I’m cooking for one.) There are plenty of online variations, and I’ve a hunch the crock pot’s coming out for summer versions. You can check out some variations here.
My Basic: Soak about ½ cup of beans overnight. Next day, drain the beans. I’ve always got chicken broth around for the base, along with no- or low-sodium canned tomatoes. Sometimes I’ve some onion or garlic to throw in, and I really love the slightly sweet tang of balsamic vinegar, so a good dollop of that goes in, and lots of ground black pepper. Oh, and a bay leaf!
This is the sort of soup that can include anything but the kitchen sink, and I can honestly say I haven’t made a bad batch yet.
So go forth and bean away!