Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Another night with the girls, this time a quick asian noodle soup, made by my daughters especially for Mom.

At the Boudin San Francisco Sourdough Bakery and Restaurant about two miles down the main drag in town.

Boudin has opened Bakeries and Restaurants around NorCal. Still using the original mother from the 1800's

Was at my daughters apartment yesterday and it was dang cold outside so I thought
why not make some bone warming soup, and I did, Ron T's Hearty Bean Soup !


RON�S HEARTY BEAN SOUP

2 lbs. Great Northern beans ("dry", NOT pre-soaked, rinsed well, foreign objects removed)
2 Large onions, chopped medium
1 Large head of garlic, minced
1 Tbs ea. Olive oil and butter
2 Ribs of celery (no leaves), chopped medium fine
� lb. Slice of lean smoked ham steak, rind removed & ham cubed (1/2 inch) 1 Large ham hock thoroughly wrapped & tied-off in cheese cloth
1-2 Tbs. Frank�s (formally Durkee�s) Hot Cayenne Pepper Sauce (to taste)
1 8 oz. can of Hunt�s Tomato Sauce
1 Large or 2 medium carrots, sliced, then diced medium (� to � inch)
4 Tbs. Bac-O�s Chips
1-2 Tbs. Hickory-flavored liquid smoke (to taste-Wright's Hickory-flavored is good)
1 Tbs. Lawry�s Season Salt


1) Add butter & olive oil to pot, saut� onions & garlic until softened.

2) Carefully cut rind off of the smoked ham slice in as few pieces as possible.

3) Place all ingredients (including the ham rind) in a large pot and cover.

4) Add enough water to cover ingredients plus an additional three (3) inches of water.

5) Bring to a boil, reduce heat to medium-low and allow to �heavy simmer� (somewhat more than a simmer, bubbles constantly rising) for 4 hours, stirring occasionally.

6) Check the beans for �doneness� (beans should be cooked all the way through, but still very firm). If not done, heavy simmer an additional half hour or so. Check beans again.

7) Adjust seasoning (add more Season Salt if needed). Remove ham rind from pot before serving. Serve with freshly-chopped onion.

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Mmmmmmmmmmmmm, amazing as always, and a tribute to Ron T, an incredible gentleman, and excellent chef.

At the Boudin San Francisco Sourdough Bakery and Restaurant about two miles down the main drag in town.

Boudin has opened Bakeries and Restaurants around NorCal. Still using the original mother from the 1800's

Looks fantastic. Whats the base of the broth?

Nice. When I lived in California we had to head to SF for it.

In a large pot brown 3 pounds of fairly meaty beef bones in a few tablespoons of oil, when bones and meat are browned (pour off oil), add 3 litres water to the pot, and 1 cup of soya sauce. To pot add 1 large Vadalia onion quartered into hunks, 6 thumb size pieces of fresh ginger peeled and scored with a fork, three fresh chili peppers, six large whole garlic cloves (smashed), 1/2 tsp five spice powder, 1 tablespoon of brown sugar, 12 peppercorns, 1 tablespoon of salt, 3 litres of water, 4 large celery stalks cut into large chunks, 4 large carrots peeled and cut into chunks. I simmered the broth for 2 hours adding a bit of water twice to maintain amount of broth desired.

We adjusted salt and five spice powder to taste, and perked it up with a couple of splashes of white vinergar.

We pulled the meat from the bones and added it to the pot, I also added precooked chinese egg noodles, and a variety of veggies cut into match stick size.

Simple, not an authentic recipe, just something we have always cooked together and enjoyed together

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