STOP Buying Your Beans Like This — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Turn over the bag of pinto beans in your pantry and find the date. Best by. That is not when those beans were grown. It's the packer's guess, and it tells you nothing about how long they sat in a bin before they ever got bagged. That one stamp is why a pot goes on at noon and is still hard at six, and you blame yourself for it. My daddy Roy fed fourteen men twice a day for nine days in October of 1961, working calves for shipping, and there were pintos on that table every noon. One hundred-pound sack a year, and I never once saw a hard bean come out of his pot. I was nineteen and standing right there. I'm Earl Hargrove. Eighty-four, Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pot. In this one: what the DATE on the bag really means and why the bag in front is the oldest one. The COLOR, and why a dark pinto is an old pinto. What the BAG tells you, from dust and split pieces to wrinkled skins and little round holes. The STORE, and why you buy beans where beans move. The SIZE, and why the big sack costs you more than it saves. The PANTRY, and why the cabinet over the stove is the worst seat in the house. The RESCUE for old beans, a quarter teaspoon of baking soda per pound and no more. And the eighth piece, Roy's: THE COLD, plus why October is the month to buy. The stove can't fix what the store sold you. Safety, said plainly in the video: never serve a bean that's still hard in the middle, and that goes double for red kidney beans. Undercooked kidney beans will make people sick. If a pot won't soften, it doesn't get eaten crunchy. Throw it out. Did your daddy buy a sack in the fall or a bag at a time? Tell me his name and what county he cooked in. I read every one.