NEVER Drain Your Canned Beans Again — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Open a can of beans, tip it into a colander, and run the faucet over it. Nearly every recipe in this country tells you to. That cloudy liquid you just watched go down the drain was the water those beans were cooked in. Then you pour a carton of broth back in to make up for it. Doris Kimbrough fed a hay crew of twelve men on the place next to ours for three weeks in the summer of 1968. Half her beans came out of number ten cans, and she never owned a colander. The men asked after her beans at supper. I was eating at her table. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time. In this one: what's actually in that LIQUID and why it isn't "can juice" — why a WIDE heavy pan beats the little saucepan — why a bean needs FAT before it tastes like anything — the ONION gold and the spices woke up in hot grease — pour it ALL in, and rinse the can, not the beans — a slow SIMMER, lid off, fifteen to twenty minutes — SALT last, because the can already did it — and the eighth piece, Roy's: CRUSH one bean in five against the side of the pot, and watch it turn to gravy. That liquid is bean broth. Pour it off and you've poured off the part that thickens the pot. Did your daddy or your mama drain their beans or cook them in the liquid? Tell me their name and what county they cooked in. I read every one.