Does one dried bean taste better than any other?
I am a huge consumer of dried beans…
I make soups, casseroles, baked and refried recipes… but say for texture… does one common bean really taste any better than another?
I use navy, northern, or black-eyed interchangeably… does anyone detect a difference?
They definitely taste different once they’re reconstituted. I like Northern beans in soups, black-eyed peas with pork, and black + pinto with anything resembling Mexican food.
Probably Northern beans are the least grainy when not fully rehydrated.
One of my favorite dishes is 15 bean and ham soup-a perfect winter rib-stickin meal that makes the kitchen smell good, too.
Black beans are a close second.
15 bean and ham is awfully good. Takes hours to make, though.
Soak the beans for 24 hours before you cook and you’re good to go in an hour and a half.
Or, use a pressure cooker and you’re done in 45 minutes.
while theyall different can you really go wrong if you use bacon grease in your cooking? or for that matter the easter ham bone?
Lately, I’ve been using smoked turkey wings… they’re dirt cheap @ $1.49/pd, have tons of flavor, and more lean meat than ham hocks.
Got a bag of navy beans soaking right now for soup tomorrow.
Instead of a bone or ham hocks, I’ve used a big ham steak, cut into bite sized pieces and slow simmered with the beans.
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