Comments on: Cranberry Bean Soup

By: Brushjl

Brushjl — Mon, 06 Mar 2023 00:08:39 +0000

A cup of beans a day keeps the doctor away and this is a great way to do it. The Farro was a masterful stroke.

By: Cindy Chabot

Cindy Chabot — Thu, 03 Mar 2022 18:09:32 +0000

In reply to Frances.

This soup is extremely good. I will definitely make it again. I used pinto beans (because I had them and not cranberry beans) and I removed the bacon bits after rendering the fat then added them back in at the end. After an overnight soak, I cooked the beans in an instant pot on high for 10 minutes with garlic and at least a tablespoon of Aleppo pepper (because it’s red and a beautiful mild paper). .

By: Frances

Frances — Sat, 26 Jan 2019 13:55:21 +0000

If we do not have fresh thyme or sage, how much dry herbs we should add to the soup for flavor?

By: Jenny

Jenny — Sat, 26 Jan 2019 06:06:21 +0000

In reply to Amanda. No, salting the soak and cooking water won’t make your beans tough. Addung an acid, however, WILL make them tough which is why we cook the beans before adding them to the soup.

By: Jenny

Jenny — Sat, 26 Jan 2019 06:06:11 +0000

In reply to Susan. No, salting the soak and cooking water won’t make your beans tough. Adding an acid, however, WILL make them tough which is why we cook the beans before adding them to the soup.

By: Susan

Susan — Sat, 26 Jan 2019 01:29:48 +0000

I'm curious about something: I recently read that one should not put salt in the cooking water for beans because it makes them tough. Does salting them in the soaking water prevent them from getting tough from salt? I would definitely like to be able to salt beans because it would improve their flavor greatly.

By: Amanda

Amanda — Fri, 25 Jan 2019 23:52:06 +0000

Hi Jenny, I have read before that salt shouldn't be added to beans until after they are cooked, because it can make them tough. But above you say to add sea salt and baking soda to the soak water. So adding sea salt to the soak water does not make them tough then?