You’ll like it.
I one that insists that chili must have beans, but a lot of people of course say not to do that, that you are turning it into stew. I don’t care. It’s good.
FWIW I’ve become a fan of Better Than Bouillon rather the using bouillon cubes. Just my $0.02. (I do not work for them or own stock in them.)
Ooh, yes, I have about five different jars of Better than Bouillon in my fridge right now. I like the roasted vegetable base best as it goes with just about anything.
It is indeed annoying AF.
Ham bouillon cubes do exist, they just don’t end up on American grocery shelves.
I use these:
Goya makes a substantially inferior Jamon cube (or powder, it may be a powder).
Better Than Bouillon also has a ham based bouillon. I have not tried that one but I like their other products.
It’s a powder. It’s really strong too.
Penzey’s makes some pretty good soup bases - they have ham, pork, seafood and turkey, which are all hard to find otherwise.
I used to really like the Better Than Bouillon vegetable mix. Unfortunately, all their products are, like all commercial bouillons and stocks I’ve seen, insanely high in sodium. I saw that they have a lower sodium formulation, but even that has 500 mg per teaspoon!
What seasonings do you add?
Sorry, I kind of wing it. The Rotel Tomatoes adds quite a bit of flavor and color so I don’t add any salt pepper or the like.
After the ham is cubed, a quick fry up/browning is nice. Not necessary though.
The celery, carrots and onion also of course adds flavor. I think ground pepper would be good, but I add pepper and salt to taste when served. I do that with most dishes.
Got the recipe out of Athletes cookbook. I chose to add the cabbage.
That’s an ebay link. It may be out of print.
Opps. No, it’s still out there on Amazon. it’s the Athlete’s Palate, not Athlete’s cookbook.
Me too. I use a lot of the beef and chicken, and their vegetable version is an easy way to improve flavor without a lot prep work.
The grocery store order last week through a series of highly improbable events I’m sure, included two (2) jars of BtB and they only charged me for the one I ordered. We’re just gonna keep this our little secret. I have 2.5 jars on hand, a relatively safe level. I hate to run out. Bouillon cubes work pretty well for that diner gravy flavah but can end up with too much salt in a recipe
Made a very satisfying pot of escarole and beans to go with lasagnas (one with chicken sausage one with zucchini and spinach) and sautéed mixed mushrooms for a rotating dinner club that it was our turn to host last Saturday.
Used cranberry beans instead of cannellini.
Anyone else do the bit of soaking with a bit of baking soda to … ease digestion for the sensitive?
I keep that one, along with the beef, chicken, vegetable, and roasted garlic. Just love that stuff.
I recently discovered Garbanzo beans. Initially, via cans, then progressing to the straight stuff. What I have cooking right now:
Garbanzo beans
Pork & Beans
Haberero Rotel
Onion
Green pepper
Pinneaple
Acorn Squash
Cooked ground pork
Snerk. ISWYDT.
English (and Irish?) breakfasts contain beans, so eat up if you can find restaurant/bar that does it
My grandmother’s recipe
Dried Pinto beans
check for any rocks and remove
soak over night to soften.
Rinse and add water to pot
Ham hoc
4 slices bacon
2 to 3 tablespoons of jarred minced onion
Salt & pepper
Bring to boil
Cover and Cook 2 to 3 hours at a strong simmer and add water as needed. The juice is important.
Serve beans and juice in bowl with crumbled cornbread.
I’m starting to edit thread titles as they’re scrolling by. This one became: Let’s cook up a Pot of Bears.
I think I’m entering a less accurate but more amusing stage of life.