STOP Farting All Day From Beans! Try These 45 Appalachian Cooking Tricks (Appalachian Mountains)

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com Opal Rowe is eighty years old, up a holler in Letcher County, Kentucky, and she has cooked a pot of beans the same slow way for sixty years. In this one she counts down forty-five Appalachian tricks for a pot of soup beans that lets a body eat their fill and still be fit company come evening. There is one thing she shakes into her pot from a little jar with no label on it, right at the start, that she has never once named to a living soul — not even her own daughter. She leaves it workin all day while she goes through the rest, and at number two, the next to last, she finally tells you what it is and exactly how much to use. Her mama carried it behind her eyes and never wrote a word of it down. Until now. In this one, Opal covers: • Why that first soak water has to go down the drain, and the two-minute quick soak for the mornin you forgot • When to salt and when not to — plus the one time salt belongs in the soak water and not the pot • The ham bone, the fatback, and the heavy cast-iron pot that make a real mountain pot of beans • The gentlest bean in the garden for a body that beans just will not agree with • The one thing she shakes in from an unlabeled jar and has kept secret for eighty years — named at last at number two Now come set with Opal a minute down in the comments. Tell her where you are watchin from, and who it was that taught you the old ways — a mama, a mawmaw, some neighbor woman down the road — and what your people called their beans where you come from. She reads every one of them herself. CHAPTERS 0:00 The White Powder She's Never Named 2:03 Pour Off That First Soak Water 2:59 The Quick Soak For The Morning You Forgot 3:43 Rinse Them Again After The Soak 4:22 Skim The Foam The First Little While 5:05 The Whole Carrot, And The Honest Truth 5:59 Two Or Three Bay Leaves 6:55 Low And Slow, Never A Hard Boil 7:47 Change The Soak Water In The Night 8:37 Vinegar Goes In Last, Never First 9:25 The Whole Onion, Not Chopped 10:23 A Little Ginger In The Pot 11:09 Why You Salt Your Beans Last 12:12 If They Won't Soften, They're Too Old 13:00 A Few Cloves Of Garlic, Whole 13:50 The Two-Day Soak For Real Misery 14:47 Salt In Your Soak Water 15:44 Why Mama's Beans Beat Town Beans 16:32 Never Add Tomato To Raw Beans 17:33 The Ham Bone, Not The Store Hock 18:29 Fatback, Not Bacon, For The Pot 19:24 A Spoon Of Chow Chow On Top 20:14 The Heavy Cast-Iron Dutch Oven 21:15 Put It On First Thing Of A Morning 22:05 The Black-Eyed Pea, Gentlest Of All 23:02 Sort Your Beans Before You Soak 24:03 A Spoon Of Sorghum You'll Never Taste 25:02 Dried Beans Over The Can 26:04 Yesterday's Beans Are Better Than Today's 27:03 The Pot Likker, Don't Pour It Out 28:12 Crumble The Cornbread Right In The Bowl 29:12 Ramps In The Spring Bean Pot 30:16 Summer Savory, The Bean Herb 31:19 The October Bean And The Greasy Bean 32:28 Cook Kidney Beans All The Way Through 33:31 The Half-Runner, A Garden Workhorse 34:32 The Three Sisters: Beans, Corn, Squash 35:39 Pot Likker In Your Cornbread Batter 36:42 Leather Britches, The Bean On A String 37:47 Save Your Seed The Way She Did 38:59 Three Beans, Each With Its Season 40:01 Keep Cooked Beans In Their Own Likker 41:02 The First Ramps And Beans Of Spring 42:07 A Jar Of Bean Likker For The Sick 43:02 The White Powder, Finally Named 44:17 The Pot She Handed Down