Pinto beans often take 4 to 5 hours of slow simmering. I often find my pinto beans take much longer to get soft than navy beans do, so you may need to plan for a longer cook time. Their flavor will be a bit different and of course they are darker so you’re soup won’t be a “white bean soup” version, but it would be fine. If you only have pinto beans they would work. Great Northern or Canellini beans are your best options. What beans will substitute for navy? Can I use pinto beans in this recipe? Drain the water before adding your beans to the pot to cook and cover with new, fresh water. Add hot water to cover the beans by 3 to 4 inches and allow the beans to soak at room temperature 4 to 5 hours. To soak your beans, add the dry beans to a bowl then rinse them a couple of times and sort through them to make sure there are no small rocks or dirt. Soaked beans will need about an hour and a half of simmering time for the recipe but unsoaked may take two to two and half hours. I always soak mine if I can to cut down on the cook time. You can cook your beans without soaking them but be prepared to cook them longer. Great Northern beans tend to cook faster than navy beans. However a Great Northern bean is larger–more like a lima bean and has a thin skin. Here in my stores I often see Great Northern and navy bean labels both on the same package. Are Great Northern beans and navy beans the same thing? While the recipe has changed a bit (the original had mashed potatoes in it), the slow cooked flavors are still tremendously popular among legislators. Invented somewhere around 1900-1903, equal credit is given to senators from Idaho and Minnesota who expressed their love for this navy bean based soup. It’s still on the menu in Senate restaurants today. At the end of cooking, taste your soup at the end of cooking and add salt as needed to round out the flavours.Unsubscribe anytime Do Senators actually eat this soup? Definitely don’t add any extra salt to the pot before the very end of cooking. You shouldn’t need too much extra salt with this soup, as the chicken broth and ham are both salted.They take a surprisingly long time to cook to tender and there is nothing worse that a soup with hard carrots :) Be sure to taste test your carrots to be sure they are tender before you stop cooking. Cut your carrots into a fairly fine dice, so they will cook more quickly.See the recipe notes for specific adjustments. Adjust the amount of chicken broth added depending on the size of your can of navy beans, to ensure a nice, thick soup.Look for them in with the canned tomato paste. I love to buy the tubes of tomato paste, which are particularly handy when small amounts of tomato paste are needed.Simply sauté either until cooked through, drain off most of the fat, then proceed with the recipe as written. If you don’t have ham, substitute bacon or sausage.Step 9: Once the carrots are tender, if you like, blend the soup very lightly with 4-5 pulses of an immersion blender, to thicken slightly.Step 8: Add seasoning (liquid smoke or Worcestershire and a bay leaf, if you have one).Step 5: Cook carrots in the broth for 5-10 minutes.Step 3: Add flour and cook for 1 minute.Step 2: Add carrots and cook a few minutes.Liquid Smoke or Worcestershire sauce – to add a bit of smokey taste to the soup.
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