Recommendations for bacon bones and dry legumes?

I would put them in water to soak overnight, then put them into a large pan
(depending on how many you have) and cook them. Then I would put them in
quart jars and can them. Pinto beans and purple hull peas tasted really
good that way. I canned soup, ham and beans, beans and ham hocks, and
several others. If it taste good out of the pot, it will taste good canned.

Dwayne

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

G'day mates,

Just excavating the dimmer recesses of the kitchen cupboard tonight
and came across several of those 500 g retail plastic bags of various
dry peas, beans, lentils, etc., which I'd forgotten about.

Several are actually pretty close to their "Use By" dates: probably
should just chuck them out, but thought it could be good practice for
life as a pauper if I did something more useful with them!

Some sort of concoction based on bacon bones springs to mind -- but it
would need to be a pretty thick "soup" to make much impression on the
collection of dried seeds in the cupboard.

Anyone got any suggestions for a brew based on these things? Would be
happy to freeze a quantity of the result, if that would be acceptable.

I've done a google, and there are 107,000 responses to the query
"bacon bones soup", but I think I need a more concentrated brew than
any of the soups I checked out, if I'm to make much of an impression
on my horde. Has anyone successfully made such a product at home that
was still acceptable after reconstituting from the frozen state?

Thanks for reading. Thanks in advance for any useful suggestions.

Addendum:
The items closest to "dead" are: Dried Peas ("Blue Boilers"😉, Red
Lentils (split), Green Lentils (whole), and one of those commercial
"soup mixes" with mixed peas, barley, and lentils (mostly barley!).

Other things available are: Lima Beans, Red Kidney Beans, and Black
Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).

Cheers, Phred.

--
[email hidden]

<snip>
: Addendum:
: The items closest to "dead" are: Dried Peas ("Blue Boilers"😉, Red
: Lentils (split), Green Lentils (whole), and one of those commercial
: "soup mixes" with mixed peas, barley, and lentils (mostly barley!).
:
: Other things available are: Lima Beans, Red Kidney Beans, and Black
: Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).
</snip>

look at recipes for Dhansak, and dhal, rasam, sambar

cheers
Wazza

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

G'day mates,

Just excavating the dimmer recesses of the kitchen cupboard tonight
and came across several of those 500 g retail plastic bags of various
dry peas, beans, lentils, etc., which I'd forgotten about.

Several are actually pretty close to their "Use By" dates: probably
should just chuck them out, but thought it could be good practice for
life as a pauper if I did something more useful with them!

Some sort of concoction based on bacon bones springs to mind -- but it
would need to be a pretty thick "soup" to make much impression on the
collection of dried seeds in the cupboard.

Anyone got any suggestions for a brew based on these things? Would be
happy to freeze a quantity of the result, if that would be acceptable.

I've done a google, and there are 107,000 responses to the query
"bacon bones soup", but I think I need a more concentrated brew than
any of the soups I checked out, if I'm to make much of an impression
on my horde. Has anyone successfully made such a product at home that
was still acceptable after reconstituting from the frozen state?

Thanks for reading. Thanks in advance for any useful suggestions.

Addendum:
The items closest to "dead" are: Dried Peas ("Blue Boilers"😉, Red
Lentils (split), Green Lentils (whole), and one of those commercial
"soup mixes" with mixed peas, barley, and lentils (mostly barley!).

Other things available are: Lima Beans, Red Kidney Beans, and Black
Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).

Cheers, Phred.

Sure - look up 'pea and ham soup', rifle through, look for a version that is
a thicker/drier one, or just use more peas/less liquid with one of the
wetter versions - I've done it with beans as well as peas and it comes out
great, freezes perfectly - cook until the legumes are nicely broken down,
and you should be fine.

Shaun aRe

The hell with the bacon bones. Go find some chorizo (Mexican sausage) - your
grocery store probably has it, but if you weren't looking for it, you'd
never spot it. Slice it lengthwise, twice, so you have quartered the
cylinder, then crosswise into tiny slices. Sautee slowly with garlic &
onions, and then build your soup on top of that. Amazing taste.

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

G'day mates,

Just excavating the dimmer recesses of the kitchen cupboard tonight
and came across several of those 500 g retail plastic bags of various
dry peas, beans, lentils, etc., which I'd forgotten about.

Several are actually pretty close to their "Use By" dates: probably
should just chuck them out, but thought it could be good practice for
life as a pauper if I did something more useful with them!

Some sort of concoction based on bacon bones springs to mind -- but it
would need to be a pretty thick "soup" to make much impression on the
collection of dried seeds in the cupboard.

Anyone got any suggestions for a brew based on these things? Would be
happy to freeze a quantity of the result, if that would be acceptable.

I've done a google, and there are 107,000 responses to the query
"bacon bones soup", but I think I need a more concentrated brew than
any of the soups I checked out, if I'm to make much of an impression
on my horde. Has anyone successfully made such a product at home that
was still acceptable after reconstituting from the frozen state?

Thanks for reading. Thanks in advance for any useful suggestions.

Addendum:
The items closest to "dead" are: Dried Peas ("Blue Boilers"😉, Red
Lentils (split), Green Lentils (whole), and one of those commercial
"soup mixes" with mixed peas, barley, and lentils (mostly barley!).

Other things available are: Lima Beans, Red Kidney Beans, and Black
Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).

Cheers, Phred.

--
[email hidden]