sarah531•12d agoProlific Poster

Just realized my grandma's trick for fixing dry soup beans is actually genius

I spent years soaking pinto beans overnight and they'd still come out tough after 3 hours of boiling. Last month I was making a big pot for a church supper in Nashville and remembered my grandma used to add a pinch of baking soda to the water. I tried it with a half teaspoon for a full pound of beans, brought them to a boil then simmered for 45 minutes. They were creamy and soft, not mushy at all, and nobody could believe I didn't use canned. Has anyone else got a weird old family shortcut that actually beat the modern way?

2 comments

2 Comments

the_ray12d ago

My buddy added pickle juice to his greens, said it was a game changer.

willow_morgan12d ago

Guessing it's more hype than a real game changer.