12 Bean Tricks Farm Kitchens Used That Nobody Teaches Anymore

12 Bean Tricks Farm Kitchens Used That Nobody Teaches Anymore You put the beans on in the morning and by supper they were still chalky in the middle. So you gave them another hour, and another, and they never came. And you ate them anyway, because you weren't going to throw out a whole pot. That's happened to every woman who ever cooked a bag of beans. It was never your pot, and it was never your cooking. These are twelve things farm kitchens knew about a pot of beans. What the soak is actually for, and what it isn't. Why the same bag cooks faster in one town than another. The thing that goes in at the end that most of us put in at the beginning. How you know they're done without looking at a clock. Why some pots were never going to soften no matter what you did. And number one is the thing your mother told you never to do, and it's the one that would have fixed it. Nothing here costs you anything you don't already have. SOURCES → America's Test Kitchen, on brining beans and on the salty soak → America's Test Kitchen, on baking soda and bean cooking time → International Journal of Food Science and Technology, review on soaking and cooking common beans with or without the soaking water → US Dry Bean Council guidance on bean age, as quoted by cooking sources → Colorado State University Extension, cooking dry beans → Food science write-ups on hard water, acid and pectin in dried beans Tell me in the comments what went on the table beside the beans in your house. Cornbread, rice, a slice of raw onion, or something I've never heard of. And tell me what part of the country you are writing from. I read all of them. Nothing here is lost. Just untaught. #beans #driedbeans #farmhouse #oldways #frugalcooking