NEVER Boil Your Beans Again — Try This Old FARM Trick

Comments · 675

• OT

  @OtisGrangerKitchen · 3 weeks ago · pinned

  My Full Cook Book Is Now On Sale... All The Knowledge In One place! : <a href="https://otisgranger.com/">https://otisgranger.com/</a>

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• DE

  @deborahfrick5963 · 3 weeks ago

  Vondell, Clwveland, Ohio. &nbsp;My Mom would soak beans over night, rinsed in the morning, added water, hamhock, salt, onion chopped up and sometimes a cut up carrot. &nbsp;This pot was brought to a boiled for 15 minutes and low the rest of the time. &nbsp;Nine kids and every night soup with dinner. &nbsp;Pea, navy bean, black eye peas, potato, chili and chicken soup, one of these on the stove. Whoever missed dinner still got a bowl of soup as the pot was so big there was always leftovers sitting on the stove.

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• LO

  @lorraineleblanc231 · 2 weeks ago

  My mom used to soak them overnight, boil them for a short time, drained the water, then add the ingredients &lt; then the beans , and salted pork on top. Then into the oven at 250 degrees Fahrenheit for 7-8 hours. She would serve them with a salad and homemade bread. She has passed now 21 years ago, but I still make her recipe for baked beans during the winter. I live in Northern Ontario, and I’m 75 yrs old. I enjoyed your video. Have a great day.

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• US

  @user-ro3mn5eb9d · 2 weeks ago (edited)

  Greetings from Greece, your video is very correct in its procedures, I would just add one thing, a technical detail about the crock. Prior to putting it on a woodstove or a modern one, you should completely soak the crock in water for 30-45minutes. it will soak up water and moisture giving it its finer cooking properties. this is especially vital if you have a new unused crock that has no been broken-in, it will prevent the lid from disfiguring. and will create a micro barrier or should I say a dampening barrier between the environment outside the glazed crocks wall and the softer inner composition - it will provide the better temperature transition so to say. something like a protective skin. You will notice your crock start to cook better. this was always the process here since its inception as far as crocks go. thank you for sharing this info.

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• MT

  @MtnBadger · 2 weeks ago (edited)

  My grandmother and my mother always baked the beans in the oven overnight.<br> &nbsp;My grandfather was the town butcher. They had 9 children (7 boys) and 3-4 hired hands, depending upon the season.<br>They had a farm to raise the animals, the feed for the animals and vegetables for themselves.<br> &nbsp;There were always between 11 and 15 people at the table, 3 times a day, every day. &nbsp;One of mom&apos;s main jobs was helping in the kitchen, especially since my grandmother basically ran a private restaurant and spent her days in the kitchen from 4 am, baking biscuits and bread, and pies and cakes along with making oatmeal (grandpa wouldn&apos;t start a day without it), breakfast meats and eggs and getting ready for &quot;dinner&quot; which the large, noon meal and then supper &quot;just for the family&quot; in the evening, all 11 of them.<br> &nbsp;She&apos;d be done around <a href="https://www.youtube.com/watch?v=InV14Ge6h64&amp;t=390">6:30</a> with the girls helping get cleaned up and Grandma would be getting ready for the next day, which included getting the pot of beans in the oven.<br> &nbsp;My mom, Eileen Marie, carried a lot of those habits and processes into my childhood. &nbsp;I can still see the images of her and especially my grandmother, Elizabeth just tooling around the kitchen when I was just a little boy back in Canada. &nbsp;She&apos;d be smiling at me and always letting me get some sort of treat she was making.<br>So, yeah... &nbsp;I understand all about it. <br> &nbsp;Here&apos;s a great tip...<br>If you need to cook the beans on the stovetop, place a heat diffuser on the eye of the stove and the pot on that. The diffuser simply buffers the heat and makes an even, controlled flame that doesn&apos;t create a hot spot as the beans cook.<br> &nbsp;A stove diffuser is available everywhere, from the kitchen section of the grocery store to Amazon and houseware stores/departments most everywhere.<br> &nbsp;A diffuser is a round, metal disc, usually with some type of handle that has a large number of small holes in the disc, that&apos;s the most common.<br> &nbsp;The diffuser &quot;catches&quot; the flame from the burner eye, collects and evens it out and lets the now smooth, even heat flow through the holes and the direct contact with the metal disc, itself. &nbsp;It&apos;s a great device for anything you need a buffered, even heat for when cooking on the stovetop, especially foods that need longer cook times... &nbsp;Casseroles, stews, beans or what have you. &nbsp; &nbsp;Diffusers are cheap, go buy one, now. &nbsp;You won&apos;t regret it.

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• RO

  @rodneygouthier6090 · 3 weeks ago

  This brings back memories. I do recall that my wife and I received an electric crock bean pot as a wedding gift 55 years ago. Sad to say I am the only one that eats beans. I suppose that means more beans for me😅.

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• MA

  @margarethess7491 · 2 weeks ago

  My mother, Margaret baked the beans in the oven after bringing them to a boil in an iron bean pot with baking soda, salt, a ham bone, with a piece of salt pork on top and with the lid on. Before serving she stirred in mustard, molasses and a touch of clove powder. I don&apos;t recall her mashing any of the beans at the end. She served them with biscuits and cooked vegetables. &nbsp;No corn bread in WI. After I was away from home I served it with cornbread baked in an iron skillet. Along with a green salad with balsamic vinaigrette. &nbsp;I am 83, live in Canada now and having lived in Brazil for 10 years, I prefer black beans and cook them the same way but no molasses. I do add a bay leaf and some thyme at the start along with salt, baking soda, onion and garlic powder but no bone and at the end stir in some Worcestershire. Thank you from Ontario, Canada.

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• PA

  @pamalford6994 · 2 weeks ago

  I’m 77 years old and my mother really didn’t make pots of beans. It was me! I learned a lot from your video. I’ve always cooked them on top of the stove. I never added an onion in the beginning but at the end. I learned a lot of great tips by watching and I’m going to put every one of them to use. Thank you so much for the information. I really enjoyed receiving it.👏🏻💙👍🏻

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• JA

  @janetfolkerts5827 · 3 weeks ago

  I&apos;m 81, I grew up in a household that had beans on the table at every setting. My father&apos;s sentiment was if there was no beans on the table it wasn&apos;t time to sit at the table. I don&apos;t recall if my mother put salt in before cooking or afterwards. I remember she made fried bean sandwiches out of leftovers, mashed with an egg and touch of flour and made into patties, &nbsp;served with a slice of onion. They were W.Ky and S. Ind. farmers. My father butcher every year and split a hog and a beef with my uncle and put out a Spring and Fall garden. I got to prep vegetables and wash jars :-) &nbsp;THANK YOU for sharing.

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• BE

  @Be_The_Change_You_Want_To_See · 10 days ago

  I have never seen beans cooked the way you said. I am almost 50 yrs. old. I have read something similar in the Laura Ingalls Wilder series books, but as there is no details and reasoning it never occurred to think about changing what I had been taught. What an eye-opener! Thank you!

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• DE

  @deealford7546 · 2 weeks ago

  My mother cooked her beans in a deep well on the Chamber&apos;s Range. &nbsp;Her name was Donna Moore and she cooked them all night on the pilot light. &nbsp;I enjoy your posts. &nbsp;Thank you.

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• MI

  @MimiM12G0 · 2 weeks ago

  boiled 10min,always with hing, ba soda, salt, bone,to oven. around midnight she would add a little &nbsp;brown sugar, molasses, onion and continue in oven til morning. then they would stay on warm until after church, when she would make a pan of cornbread and we would eat. oh, a gallon of sun tea hit the porch at sunrise.

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