Soups, stews and beans

Discussion in 'Recipes' started by Trina, Jul 6, 2005.

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  1. Jul 6, 2005 #1

    Trina

    Trina

    Trina

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  2. Jul 12, 2005 #2

    Trina

    Trina

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    Beef and Beans

    1 pound dry pinto beans
    6 pound beef rump roast
    1 tablespoon lard or shortening
    1 cup banana peppers or green pepper strips(I prefer banana peppers)
    Two sliced medium onions
    2 cups tomato juice
    1 8oz can tomato sauce
    1/2 cup water
    2 tablespoons cider vinegar
    2 tablespoons brown sugar
    2 teaspoons salt
    1 teaspoon each dry mustard and thyme

    Wash beans, cover with cold water and let soak overnight or bring to a boil for two minutes and let stand one hour, drain discarding water. Brown roast in hot fat in a large dutch oven. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in moderate dutch oven for 2-3 hours or until beans are tender and meat is done

    Submitted by B Ford
     
  3. Jul 12, 2005 #3

    Trina

    Trina

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    Jambalaya

    2 cups smoked sausage sliced to about 1/4 thick pieces.
    1 chopped onion
    1 or 2 cups chopped celery
    2 cloves garlic minced
    1 can Tomato Paste
    2 3/4 cups water
    1 cup white or brown rice
    1 1/2 teaspoons dried Thyme
    2 Bay Leaves
    4 to 10 drops Tabasco sauce (some like it hot)
    salt to taste

    Mix up in pot and heat to a low boil (simmer?). Cook about 20 minutes until the rice is done, stirring every now and then.

    You can replace the sausage with chopped ham, shrimp, what have you?

    Submitted by Zonie
     
  4. Jul 12, 2005 #4

    Trina

    Trina

    Trina

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    Stew
    6 strips of bacon cut up into small chunks
    1 large sweet onion cut into thin slices or rings.
    6 carrots that are peeled then sliced length ways.
    3 cloves, of smashed chopped garlic (more if your a garlic lover)
    2 tablespoons of sugar
    2 turnips or rutabagas cut into small squares
    6 small potatoes cut into small squares (some times we peel them some times we don't)
    a large dollop (2 tablespoons of butter)
    mushrooms if you have them (we throw a can of them in)
    3 tomatoes chopped up or 2 tablespoons of tomato paste
    1 teaspoon of salt
    1 teaspoon of pepper or to taste
    1 tablespoon of rosemary
    a good dash of oregano
    1 cup of red wine if you like or have it.
    2 cups of beef broth (I take some bullion with me and make it)

    Over a low fire, put six strips of bacon or sidepork in the dutch oven and cook until soft, not crisp. Remove the bacon from the pot and move the dutch oven close to the fire. In the hot bacon fat, put in about three pounds of cubed venison or beef. Even a chuck cut is fine. Stir the beef chunks around. After the cubes of venison have browned, move away from the heat, then add the rest of the ingredients.

    Hang the dutch oven high over the fire and let it simmer for a couple hours. Keep an eye on it and add water if it drys out. Right before you serve it, put the stew close to the heat. Take some cold water about 1/4 cup (colder the better) in a small cup and stir in a tablespoon of cornstarch. Beat this into a smooth liquid. Bring the stew over the fire and get it boiling. Now dump that watered corn starch into the mixture and stir it around. The cornstarch will thicken the juices better, and put a shine on all the vegetables.

    Serve this over or with some cornbread....


    Submitted by Cayugad
     
  5. Jul 12, 2005 #5

    Trina

    Trina

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    Irish Stew Ireland

    1 1/2 Lb. Chuck Roast, Venison or Lamb Roast
    6 medium potatoes
    2 large onions, sliced
    1 sprig thyme
    2 cups water
    salt and pepper to taste
    The original way to do this dish: Start with a bastable oven (the old Irish term for a Dutch oven or tortierre). Peel the potatoes and slice 1/2 of them leaving the rest whole. The Meat is cut into Chunks and fat removed.
    Put all in the Dutch oven, season with salt, pepper and thyme. Add the 2 cups of water. Bring to boil. Make a thick paste of flour and water to cover and put the lid on. Hang over the fire and let simmer for 1 1/2 hrs. Coals are placed on the lid to heat from the top. When done, remove from the fire, remove and discard the paste cover,Serve while hot. Serves 4-6


    Submitted by Badwind
     
  6. Jul 12, 2005 #6

    Trina

    Trina

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    Mulligatawny Stew Eng (Originally from INDIA)

    1 stewing chicken, skinned n cut up
    1/2 C. Lard
    1 Onion diced
    1 Green pepper diced
    1 Celery stalk diced
    1 Big Apple diced
    1/2 T. Curry powder
    1/2 T. flour
    3/4 QT. water
    2 C. rice
    1 C. wild rice

    Dust chicken parts w/ salt n pepper, Brown chicken in lard. remove all BUT the BACK. Fry vegetables and apple in lard until tender. Remove BACK, peel meat from bones, add chicken and curry powder simmer ABOUT 2 hours, add rice, simmer till tender..feeds 6-8



    Submitted by Badwind
     
  7. Jul 15, 2005 #7

    Trina

    Trina

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    Chili (from San Antonio - where it was invented...)

    1 (2){3}Lbs. Meat- ground beef, venison or venison/pork mix. Straight venison should be browned with added fat.
    2 (4){6}Tbls. Dry Red Chili Powder (Hatch Big Jim or equiv.)
    2 (4){6}Tbls. Flour
     
  8. Jul 18, 2005 #8

    Trina

    Trina

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    Four Bean Chowder

    1# ground Beef, browned
    Add onion, celery, and pepper and cook until tender
    1 large onion, chopped ,
    1 cup celery with leaves, chopped
    1/2 green Pepper, chopped

    Add and bring to boil:

    1 28oz.can whole tomatoes
    1 8oz.can tomato sauce
    2 cups water
    2 Bay Leaves
    1 tsp salt
    1/2 tsp chili powder
    1/2 tsp thyme
    1/2 tsp pepper
    Tabasco to taste

    Stir in:
    1 cup raw potatoes, diced
    1 1/2 cups frozen green beans
    1 can kidney beans
    1 can pinto beans, drained
    1 can garbonzo beans drained
    1 11oz.can corn
    1 small zucchini squash, cubed
    Simmer until potatoes are ready.
    Add Parmesan cheese
    (Serves 12-15)
    50-60 Min 12" Oven
    15 Briquettes, bottom only

    this is the recipe I mentioned. I don't believe I've ever had/made it exactly as written-I don't cook that way. It gives a good starting point.

    Submitted by Riley/MN
     
  9. Jul 27, 2005 #9

    Trina

    Trina

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    Mule Brains Camp Chili

    2 pounds hamburger/deer burger
    1 green pepper diced
    2 15oz cans of tomato sauce
    1 tablespoon cayenne pepper more to add fire!
    1 tablespoon garlic powder
    1 large clove minced garlic
    1 teaspoon cumin seed
    1 teaspoon salt
    2 bay leaves crunched
    1 tablespoon dried onion flakes
    4 tablespoons chili powder

    I cook this in a dutch oven!

    Brown the meat, and throw it all in. Let it simmer for at
    least on hour. You can add beans later on if you like!

    This is really my favorite chili, and just gets better over time!

    Submitted by Mule Brain
     
  10. Jul 29, 2005 #10

    Trina

    Trina

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    Veggie-Beef-Barley Soup

    3# chuck roast or round steak
    enough oil to brown meat
    2 bags(8oz) frozen corn
    3 bags (8oz) frozen mixed veggies
    2 cans diced tomatoes
    2 cups barley
    1 large can beef broth
    2 cans veggie juice(like V-8)
    1 cup rice
    2 cups diced onion
    2 cups diced celery
    2 cups diced okra
    2 to 3# diced peeled potatoes
    diced cabbage as much or as little as you like
    spices, herbs to taste but should include pepper, thyme, bay leaf,
    fresh garlic diced and cooked with meat
    tobasco and salt to be added with individual servings

    Dice up meat as small or as large as you like(1/2 is nice). Brown in skillet
    and at the end of the browning add, garlic and onion, mix and turn heat down.
    In soup pot (mine is 24qts) add potatoes and beef broth & slow boil till taters
    are medium soft. Now start adding the thawed veggies, plus diced tomatoes,
    celery and okra. Now add 1 can of veggie juice and bring to a very mild boil.
    Add barley wait till it comes back to boil and add rice when it comes back to
    a mild boil again add meat mixture. During this whole process stir as often
    as you can.
    Bring what you have back to a mild boil and start adding your herbs and spices.
    Stir, stir, stir and turn heat down very low. Simmer uncovered for at least
    1 hour while stirring every 15 to 20 minutes. This is meant to be a very heavy,
    and hearty soup...If there is a secret to success let it all cool down to
    warm or even cold and then re-heat very slowly to a low boil while stirring
    every time you think of it. Add veggie juice if needed
    Hint: Anytime you can use fresh rather than frozen veggies do so... it
    makes a difference, just requires a bit more cooking time.. Also properly
    frozen it will hold for at least 6months. Add salt and tobasco when served,
    everyone is different on these two ingredients.
    This requires at least a day of prep, but overall i like to allow 1 1/2
    days.....Enjoy

    Submitted by Snake-eyes
     
  11. Oct 31, 2006 #11

    Claude Mathis

    Claude Mathis

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    Lentil Soup

    Lentils are a very old tradition, extending back to well before to Roman times, so they are an especially "PC" meal. They cook quickly (under 1/2 hour, usually) and can be used in a large variety of ways.

    Ingredients:

    1 cup dried lentils
    3 strips bacon, diced
    4 cups water
    Salt and pepper to taste

    Preparation:

    Bring water to boil, add lentils, bacon and any remaining ingredients. Set near fire and let simmer until lentils are tender, (about 15 - 20 minutes)

    Optional extras - don't try to cook all of these in one pot of soup, select a couple:
    1/2 tsp finely chopped garlic
    1 Tablespoon chopped onion
    2 links pork sausage
    1 tsp ham base/boullion
    1/4 tsp chili powder
    Just about anything else you want to toss in.

    Submitted by FearNot
     
  12. Dec 8, 2006 #12

    Claude Mathis

    Claude Mathis

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    5 Bean Bake

    1 lb. Bob Evens hot sausage
    2 large onions, diced

    Optional - 2 diced hungarian hot peppers

    All cans 16 oz.
    1 can green beans
    1 can wax beans
    1 can lima beans
    1 can kidney beans
    1 can baked beans

    1 cup brown sugar
    1 8oz. can tomato sauce
    2 tbsp mustard
    1 can tomato soup

    Brown onion and sausage together, add all other ingredients and bake 1 hour at 350 degrees.

    I have used ground venison with ground pork added.
    Works good in a dutch oven too.

    Submitted by Walruskid1
     
  13. Mar 30, 2008 #13

    Claude Mathis

    Claude Mathis

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    Split Pea Soup

    Ingredients:
    1# dried split peas
    2 large cans chicken broth (like CollegeInn) 48oz each
    1# diced ham
    3 carrots diced
    2 stalks celery diced
    1/2 onion diced
    2 cups cooked Barley
    chopped fresh garlic 3 medium cloves
    Basil
    Thyme
    Pepper
    Optional Tabasco to taste

    Preparation:
    Sort and rince split peas
    In large pot(like 10qt) pour in one can of chicken broth.Bring to a very low boil.
    Add split peas,bring back to low boil, cover with lid tilted to allow steam out. Cook for 25/30 minutes,stirring on occasion.
    After 30 minutes add,carrots,celery and ham, pre-cooked barley lastly onions, and other can of chicken broth.
    Simmer another 20 minutes. Now add herbs and spices. Now stir, stir, stir for another 15/20 minutes on medium to low heat. Turn heat to simmer or low uncovered for another 10/15 minutes, stirring 2 or 3 tmes. Serve up and enjoy.
    Tabasco if you like

    Note: I do not use salt.Due to the other herds and spices you won't miss it.
    If you do,use it at the table serving.

    Submitted by: snake-eyes
     
  14. Mar 30, 2008 #14

    Claude Mathis

    Claude Mathis

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    Simmered Pinto Beans

    Ingredients:
    1 pound bag dryed pinto beans.
    large smoked ham hock or a ham bone untrimmed or 1/2 pound salt pork
    salt and black pepper to taste

    Preparation:
    Clean pintos removing any stones, dirt or bad beans. Place in container and cover with water. Let soak at least 8 hours (overnight is best)keeping water covering beans. Pour off water and cover again, soaking another 2 hours.

    If using salt pork slice 1/4" and brown in kettle. If using ham hock or bone place in kettle and cover with water then bring to boil simmering 15 minutes.

    Drain beans and place into kettle with meat. Cover with water and bring to boil. Pull back from heat so the kettle is simmering and cover. Simmer at least 4 hours checking to keep water covering and stir occasionally. Beans should be tender if not simmer until they are. Best to put onto fire about noon to serve up for/with supper. Add salt and pepper about midway through cooking. If using salt pork go easy with the salt.

    Serve with chopped onion, chow-chow relish, fried cabbage or 'taters, cornbread and other meat veggies. Real good with roasted sausages.

    Submitted by Blizzard of '93
     
  15. Apr 1, 2008 #15

    Claude Mathis

    Claude Mathis

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    Back Porch Soup

    Ingredients:
    1 pound ground meat, browned and drained
    1/2 cup chopped onions, sauteed
    1 package taco seasoning mix
    1 (1-ounce) package dry ranch dressing mix
    Brown meat and onions, drain, add taco seasoning and dry ranch dressing mix. Place in a 5 to 6 quart cooking pot.

    Add:

    1 (15-ounce) can kidney beans
    1 (15-ounce) can whole kernel corn
    2 (15-ounce) cans pinto beans
    1 (15-ounce) can diced tomatoes
    1 (10-ounce) can Rotel brand tomatoes (mild or medium)

    Preparation:
    Cook over medium heat for about 40 minutes or in a crockpot on low for 4 to 6 hours.

    Serve over Fritos brand corn chips and top with grated cheddar cheese.

    Serves 6 to 8.

    Submitted by Mark Lewis
     
  16. Dec 16, 2008 #16

    Claude Mathis

    Claude Mathis

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    Brunswick Stew

    Ingredients:
    7 squirrels - boiled and deboned (get those pesky pieces of shot out too...)
    1 large can whole stewed tomatoes - drained
    1 small can tomatoe sauce
    1 can creamed corn
    1 can early peas - drained
    1 package frozen lima beans
    1 package frozen corn
    1/2 to 1 bottle of barbeque sauce
    1 can of chicken (optional if your tree rats are on the small side...
    1 onion (or you can use dried minced onion as it will have plenty of time to rehydrate)
    garlic to taste

    Preparation:
    The night before, boil and bone the squirrels. In the morning, put the ingredients in a large crock pot on the low heat setting. Start with just a half of a bottle of barbeque sauce. My suggestion is to NOT get a sauce that is really sweet as it will overpower the rest of the ingredients. Kraft original will work fine. I started ours at about 7am and we had dinner that night at 6:30. It was bodacious! I put a dash of Louisana hot sauce in mine, and we served it with homemade corn bread. YUMM!!

    Submitted by Pork Chop
     
  17. Sep 12, 2009 #17

    Claude Mathis

    Claude Mathis

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    Gourd Soup (Mrs. Ellet, The Practical Housekeeper, 1857)

    Ingredients:

    Gourds should be full-grown
    (2)-(3) onions
    Butter
    Season as needed.
    Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

    Preparation:

    The gourds should be full-grown, but not those with hard skin; slice three or four, and put them in a stew pot, with (2) or (3) onions and a good bit of butter; set them over a slow fire till quite tender (be careful not to under cook). Stir to keep from sticking to sides of pot and make sure the soup is well done, season as needed.

    Submitted by buck conner
     
  18. Sep 12, 2009 #18

    Claude Mathis

    Claude Mathis

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    Smith Bean Soup (Lenape Cookbook, 1781)

    Ingredients:

    Smith beans (amount depends on number being served)
    Red onions (taste and add as needed)
    Granny Smith or Winesap apples (used for a filler)
    Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

    Preparation:

    Smith bean soup with red onion strips and a tart apple (sliced into small pieces) work great. The Rev. War cooks used Granny Smith or Winesap apples, when available, in many of their dishes, an attempt to break up an otherwise bland diet for Officers and the Enlisted men.

    Submitted by buck conner
     
  19. Sep 12, 2009 #19

    Claude Mathis

    Claude Mathis

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    Johnny Soup (Sgt. John Yellowman, Lenape, 1761 Pennsylvania Gazzet, 1765)

    Ingredients:

    (10 oz.) dried lentils
    (3) cups water
    (1) chopped onion
    (1/2) teaspoonful of black pepper
    2) cloves of garlic
    Salt to taste
    Bacon pieces
    Johnny cakes or biscuits
    Nuts
    Rye or rice
    (3) cups of water
    Garlic
    Onion
    Pepper
    Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

    Preparation:

    This was a common soup and a favorite of the "Bucktails" of Pennsylvania and Gen. A.Wayne’s Lennie Lenape (Delaware) scouts.

    (10 oz. dried lentils, (3) cups water, (1) chopped onion, (1/2) teaspoonful of black pepper and (2) cloves of garlic. Salt to taste, fry bacon pieces - add to taste. Johnny cakes or biscuits cut into small cubes for a filler. Add nuts, rye or rice to make it go farther. Wash and clean lentils, put in a large pot to cook with (3) cups of water (cover lentils by an inch). Medium heat / add garlic, onion and pepper, let simmer for one hour. Add bacon pieces and salt to taste. Put cubes into broth at time of serving. If adding rice or rye cook until they are soft.

    Submitted by buck conner
     
  20. Sep 12, 2009 #20

    Claude Mathis

    Claude Mathis

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    Bean Soup (Pennsylvania Gazzet, 1781)

    Ingredients:

    (4) cups cooked beans
    (2) cups water or stock
    (2) Tablespoons lime juice
    (4) Teaspoons oil
    (2) small fresh onions
    Salt
    Chili powder
    Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

    Preparation:

    (Yields 6 cups)
    Cook beans, and thick juice from cooking, add cups of water or stock, add lime juice and oil. Start to boil add fresh onions, chopped (or equivalent dehydrated), salt. Simmer all ingredients until thick. Garnish just before serving with chili powder.

    Submitted by buck conner
     

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