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Frank's avatar

I grew up in the southern Appalachians where beans are or were a staple for meals. Beans grown and dried in hull strung on thread and hung across a spare bedroom to dry. Or store bought pintos in 10 lb bags.

Since I procrastinate a lot, I use a fast soak to save an hour. Boil for 3-4 mins, cover and stand off heat for an hour. I only add the onion with the cooking beans and a little bit of oregano. Salt and pepper after like you said. For beans being served directly after cooking, I mash a small amount of beans against the bottom of the pot and stir when the beans are almost done to make a creamy broth aka soup beans. This method is primarily with pintos. I love this back to earth basics that you are featuring.!!

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Carolyn's avatar

I love the research you put into these articles. I feel like I learn so much from you.

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