Re: Dinner Tonight, 2/15/2025 and tomorrow...

Jill McQuown wrote:

A simple grilled cheese sandwich.  Two kinds of cheese, medium
cheddar and Swiss on whole wheat bread.  That and a handful of potato
chips will do nicely.
 
I have to thank Joan again for reminding me about the Hambeens
(brand) 15 bean dried soup mix.  I bought another bag of it and have
a pound of diced smoked ham.  I'll be making another pot of that in
the crock pot tomorrow.  It was great the last time I made it so I
have no doubt it will be just as good this time.  And yes, I'll be
baking a skillet of cornbread to go with it. :)
 
Jill

I do bean pots all the time and if it helps, here's some of my tricks
(use only what appeals to you):

1- Add chicken broth powder (Knorrs and a host of Asian ones you see
David and I post about.  Less salty than bullion cubes)

2- Add Pork broth powder (I'm happy with a Korean one that is basically
Pho broth and similar to 'It's Better than Bullion' which is cheapest
at Target if there is one near you).  Comes in several types

3- Most benefit from thin sliced garlic cloves, how much is up to you
but it gets very mild over long cooking so 5-6 cloves isn't outrageous.
The garlic will slowly become like roasted garlic butter from those
little wet ceramic pots.

4- Black pepper often enhances them.  I tend to 1/2 TB but then we like
black pepper.

5- Rarely done but works well when I think of it, diced tomatoes-
28-32oz can.  Cento and Miur Glenn brands excel for this spot if you
see them.

6- Try using vegetable broth for part or all the water.  Even just some
leftover V8 or tomato juice can be a nice variation.

7- Many people like the combination of Basil and Thyme which especially
compliment tomato based beans.

8- Small amounts of Calamansi powder if you have it (not likely) but
can substitute about 1/2 tsp lime juice (then taste test)- if unsure,
pull 1/2 cup 'liquid' from crockpot then try 4 drops lime juice and see
if you like it.  We do but I've not seen it in any recipe books, only
in a dish in Subic bay.  Filipenos use a lot of Calamansi much like you
would use Lemon to 'brighten' a seafood dish.  It tastes like a cross
between lemon and lime.

Hopefully something there may spark interest!