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    You are in: Home / Community Forums / U.S. Regional Cooking / Help with brown beans? Southern cooking...
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    Help with brown beans? Southern cooking...

    Thu Jan 28, 2010 10:55 am Groupie
    Hello, everyone! icon_smile.gif

    I need some help. I've recently discovered my love of brown beans - we're talking a pot of cranberry/october beans cooked low and slow with a big piece of salted fatback and some liquid smoke. This is one of my few things I make that my husband absolutely LOVES, too.

    My problem is this...yesterday we found out that although I don't tend to make very fatty foods, my husband's trigylcerides and cholesterol are out of control. So he's been put under orders by his doctor to cut back on fat as much as possible. I don't imagine that beans cooked for hours with a hunk of fat is considered heart healthy.

    Any ideas on how I can continue making brown beans with that great simple, rich flavor - sans the fatback? I've tried to convince myself that it's not SO bad since we're not actually chowing down on the fatback...but I'm pretty sure I'm just lying to myself on that one.
    Tue Feb 02, 2010 12:16 am Groupie
    Goya makes a product that is ham flavored seasoning. You might look at that. If you use it you may not need the liquid smoke since it is sort of smoky flavored. It also has MSG and salt.
    Elsie H
    Wed Mar 17, 2010 6:23 pm
    Semi-Experienced "Sous Chef" Poster
    Sometimes I use a ham bone or ham hock for greens or beans, and it certainly seemes lighter than using bacon, salt pork or fatback. Maybe it has less cholesterol?
    Fri Mar 19, 2010 7:58 pm
    Forum Host
    Crock Pot Ham and Beans made with fat-free ham and a little liquid smoke OR smoked turkey would be my recommendation.
    Sat Apr 10, 2010 3:48 pm Groupie
    Not to change the subject too much, but does anyone know where I can buy dried October or cranberry beans ? I live in the Columbia River Gorge, and can't find them here. Maybe in Portland, OR? The ones I found at a gourmet site online were kind of expensive for dried beans, and the shipping charges were outrageous! I started a new post, then found this one, so thought I'd ask here, too! Thanks!
    As for low fat cooking, try adding some good chicken (or beef, or whatever) stock or broth, as well as liquid smoke, if you like them smoky or bacon-y flavored. I soak my beans, then drain them and cook in broth. Also, my Mom taught me to saute the aromatic vegies like onion, celery, carrots, etc., before adding to soups or beans, as it caramalizes them and brings out more flavor. Happy cooking!
    Fri Apr 30, 2010 9:08 am Groupie
    Growing up in the south, we ALWAYS flavored our beans or peas with fat back or hog jowl ~ butter beans, black eyed peas, white beans, and even the collards, turnips and mustard greens. We don't eat pork anymore (rarely) so I had to find something else to use too.

    I've started using smoked turkey wings instead, a suggestion from one of Patti LaBelle's cookbooks. They work wonderfully and are CHEAP at the butcher shop. I also find them at my local grocerys store and when I do I buy several packages and freeze them. I use 1-2 pieces of the wing ~ it's usually cut up into sections ~ and then once the dish is finished cooking, you can discard the wing or debone and add the meat back in .

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