NEVER Boil Your Beans Again Seniors Try This Old MOUNTAIN Trick

Get my printed cookbook: 36 recipes, 60 kitchen methods: https://vernasbook.com Would you rather have it sent to your phone? Text the word BOOK to (865) 460-6262 and I'll send you the book 📖 link myself. The back of the bag tells you to boil your beans hard for two hours, and it is the one instruction most likely to ruin them. Half burst into paste and the other half you could shingle a roof with. My mother never boiled a bean in her life, and hers came out whole every time. Tonight I am giving you the old way to cook dried beans and ham beans, the way it was done in the mountains. A ham bone instead of cubed ham, a pinch of baking soda for hard well water, a cup of beans mashed to thicken the broth, and the one thing that lets the pot cook itself in the oven. Works with navy beans, great northern beans, and any white bean. I also tell you the one time you do need a hard boil, and why it matters most with kidney beans. Made with things you already own, for a pot of beans that comes out whole, tender, and creamy without standing over the stove. If this saves you a night on your feet, I would be grateful if you subscribed. Costs nothing, and it genuinely helps me keep making these. -Verna 0:00 Intro — Why the Back of the Bag Is Wrong 0:56 Piece 1 — The Ham Bone 2:05 Piece 2 — A Pinch of Soda for Hard Water 2:56 Piece 3 — Mash a Cup of Beans 3:38 The Big One — My Mother's Pot in the Oven 5:28 How to Do It in Your Kitchen 6:22 The Honest Part — Why You Boil for 10 Minutes 7:17 If It Goes Wrong 7:40 The Whole Method, One More Time #HamAndBeans #HowToCookBeans #MountainTrick #SeniorRecipes