Smokey Three Bean Soup

Smokey Three Bean Soup

Late yesterday morning as I came out of my congested fog it occurred to me that a nice pot of bean soup would be without a lot of effort or mess as well as a tasty nutritious meal for a fall day.  Because I had thought of this at the last minute so to speak I used the short soak method to limit the "BEAN" effects instead of the usual overnight soak.

The short soak method generally is picking through the beans for any that are undesirable then placing them in a kettle and covering them with fresh water,  I use about an inch to cover.  Bring this to a boil for 2 minutes and turn off.  Leave covered pan for one hour then drain and rinse the beans and proceed with the recipe you have chosen.

My favorite bean soup goes like this:
1 C. dry Navy beans
1 C. dry Great Northern beans
1 C. dry Pinto beans
2 T. olive oil
1 large chopped onion
3 cloves diced garlic
2 ribs diced celery
1 large diced carrot
1 bay leaf
1 dried hot pepper or 1-2 t. dry red pepper flakes
6 C. double strength chicken broth
1 t. salt
1/2 t. black pepper
6 oz. diced ham, cooked bacon, or smoked sausage

After soaking the beans and setting them aside saute the vegetables in a heavy bottomed soup kettle in the olive oil.   Add all of the ingredients plus enough water to be about an inch aver the beans.  Bring to a boil and reduce the heat to medium low.  You want a slow boil but not a simmer.  Check periodically and add a bit of water if it is cooking away.  I leave them covered and keep a 2 C. measure of water nearby so I can add a bit if needed.  After 2-2 1/2 hours reduce to a simmer and continue to monitor for dryness.

I like this combination of beans because the navy beans will start to dissolve and thicken the soup naturally but the northerns and pintos do not as readily. When this happens you need to either turn them off or pay attention to them especially if you are not using a heavy bottomed pan as they can scorch on the bottom.

Our family loves this dish with a big scoop of cottage cheese dolloped right in the center of the bowl and corn muffins on the side or under the beans.  I have never heard of another group doing the cottage cheese on top so I refrained from doing so in the photo.  It is really good though if you are a food adventurer!!

Homemade Apple Butter and Apple Sauce

Still Warm Apple Butter.

Last year the twins ran out of apple sauce so I thought since this has been a good year for the apple crop I would do an extra batch and I am wondering too if Emily and Katie like it or have outgrown the taste of the sweet treat???  I will have to check it out tomorrow when I pick them up from school.

Fresh Lemon

I love apple butter and always request it if we go to Cracker Barrel.  My brother Gary used to buy it for me at a festival they have over around Gosport, In. where he lives with his lovely wife Darla!  It was especially good and really had a pink hue to it.  I suspected they used red hots along with the other spices.  Sooooo I am going to experiment and start out with a whole 10 pounds of peeled and cored Golden Delicious apples adding 2 C. of sweet cider.  I juice 1 large lemon into an empty over sized crock and work the apples into it.

10# Golden Delicious Apples

I really like to do apple sauce or apple butter with this variety of apple as they cook down and almost just fall apart and I don't have to mess with a food mill.  Now the apples, cider, and lemon juice  have cooked down and are the correct consistency so I have tasted and added a pinch of salt,  a cup of sugar, 1/2 C. red hots and about a tablespoon of vanilla.  Just need to stir and simmer until all is dissolved,   It is just right!!

  I am going to fill the last 5, one cup freezer containers I have and seal them up.  I will tuck them away in my freezer until needed.

Cinnamon Candy Applesauce

To make the apple butter I am adding 1 1/2 C. sugar to the remaining apple pulp along with 1 T. cinnamon, 1/2 t. clove and 1/2 t. ginger and I will taste.  I turned the fire back on to simmer and continue to stir.  I added about another teaspoon of cinnamon and shook in a bit more clove and ginger and added a dash of nutmeg until it was just to my liking!!!

Apple Butter

To conclude I removed the hot jars from the oven where they have been holding.  They were packed to the head space with hot apple butter and the rims wiped with a clean damp cloth.   I tightened the lids and returned the jars to the oven for an additional 15 minutes at 250 degrees F.

 Next I removed the tray and left them to cool.  I hear them popping and sealing now as I write this posting.  It was a good day.   I have 5 jars of apple jelly,  6 jars of apple butter,  and 5 jars of applesauce to show for my effort.   There is nothing artificial in what I have prepared and I know when the cold wind blows it is going to be a welcome treat.

Cinnamon Apple Jelly

Cinnamon Apple Jelly

Today I am committed to accomplishing something as I feel a bit better and have grown weary of feeling whinny although I don't think I actually did the whining....feeling it is gross enough!!!!

Last evening I got everything together as I am having difficulty getting me going these past mornings and I thought it wise to give myself a step up by prepping ahead.  So....I got up to 10 pounds of fresh picked Golden Delicious apples in the big end of my newly scrubbed sink and a 10 pound bag of sugar sitting by the coffee maker!!  I also had a new gallon jug of fresh apple cider brought up last night from the garage refrigerator to the one in the kitchen.  My jelly making kettle is the same one I use for apple sauce and apple butter and it stands clean in the dishwasher.  Pectin sits waiting in the pantry closet as do several packages I have hoarded of red hot candy!!  So I have no excuses and I am off and running.

This jelly recipe comes from my sister Linda in Fishers, In. and is one of my very favorites.  We have both been jelly makers for years and have made this one for a very long time.  I have many times made it and gave it as a Christmas gift as has she.  It smells wonderfully with cinnamon as you make it and is just perfect on hot toast, cornbread, of biscuits.  It is great on a peanut butter and jelly sandwich too!!

Here's what you will need.  Preheat oven to 250 degrees F.

4 C. apple cider
1/4 C. red hot candy
5 C. sugar
1 box sure jell
1/4 t. butter

Hot clean jars and seals.

Start by assembling the jars and lids.  After I have washed and rinsed them well I line a half sheet baking pan with a clean kitchen towel and place the jars and lids upright on the towel and set the whole thing in a preheated 250 degree oven to hold them sterile.

Measure 5 C. of sugar and set it aside.

Place the cider, candy, and sure jell in a heavy bottomed kettle turned on medium high heat stirring until everything is dissolved.  Add the butter, this reduces the foaming.   Continue stirring until the  mixture comes to a full rolling boil and then add the sugar all at once and keep stirring.  When it returns to a full rolling boil time it for exactly one minute.  Remove from the heat and fill the hot jars leaving 1/2" head space. Quickly wipe any jelly from the edge of the jar and screw on the lid and band snuggly.  Turn the jars upside down for 5 minutes.  Right the jars and let them cool undisturbed.   You will hear the lids pop as they seal.  I usually leave them undisturbed for a couple of days before putting them away.  This batch yielded 4 one and a half cup jelly jars and 1 one cup jar.