Master Dry Beans: No More Mushy, Uneven Beans

Comments · 239

• RO

  @Ross1of1 · 1 year ago

  Best cook on YouTube. Retired professional cook here. Helen Rennie is the best. Make no mistake.

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• JA

  @jamesrenteria3693 · 1 year ago

  Please ignore all the sniping - you make wonderful and friendly content that is very helpful and accurate.  You’ve upped my cooking game in so many ways over the last few years.  Thank you for sharing your skills with the world!

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• JA

  @jafalk1022 · 1 year ago (edited)

  This channel is a gift to the world. So many food YouTubers act like they're trying to make things easy but they just want you to know that they hold the keys to this secret world of forbidden arcane knowledge, and they don't bother to actually explain concepts at work. So I can only make their recipe because I haven't actually gained any knowledge. You on the other hand patiently and humbly take the time to explain why things happen so I actually go forward with knowledge that can be used in other contexts. You have given me the greatest and sweetest gift in the whole world: the opportunity to really and truly learn from someone else's painstakingly  won wisdom. Kudos. And thank you.

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• SI

  @siamsasean · 1 year ago

  Here in the States an old phrase is "They know their beans." For an ignoramus we say "He doesn't know beans." You've put ALL the knowledge into one video. Good on you!

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• JA

  @Jamsie27531 · 1 year ago

  Beans made me so sick until I met a wonderful southern lady who taught me how to cook them. She told me to boil them with some baking soda in the water prior to using the regular recipe. Lots of foam will appear on the top of the boiling water. Remove the foam several times until they mostly stop producing it. Then prepare them as you normally would. I’m not sure exactly what’s happening, maybe reducing the acidity, but whatever happens it allows me to eat them without feeling sick. It’s wonderful to be able to cook up some delicious homemade baked beans and be able to enjoy them without illness.

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• MS

  @mssixty3426 · 1 year ago (edited)

  After I retired I worked in school kitchens a few years; &nbsp;we put dry pinto beans in those large hotel pans (I&apos;ve forgotten the measurements), added the salt and seasonings, covered with water to just below the pan rim, &nbsp;then covered them with parchment paper and foil sealing the edges and left them cooking overnight at a low temp in the convection ovens. The kitchen manager would come in earlier than everyone else in the morning to check them and would add water if needed to cook longer or remove from the oven and place in the warmer. &nbsp;I was always amazed how good those beans were after all the &nbsp;beans I cooked on the stove at home and having to babysit them.<br><br>This was in an area with hard water.

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• CH

  @christinathompson1630 · 1 year ago

  Cooking beans sounds so simple! But I’ve been making all the mistakes you spoke about all my life. I watched your last video about cooking beans in an Instant pot and learned I should be cooking them at a lower temperature for a longer time, I tried it on my induction hob which is great at maintaining a temperature with the small white beans that are famous where I live in Italy (beans of Pergatorio). &nbsp;I have never managed to cook them as I want to eat them but your method worked!!!! &nbsp;So thank you so, so much. I will be trying all your other recommendations from now on. You are a fantastic teacher, I’m sorry I can’t attend any of your classes, but thank goodness for YouTube. Your pasta recipe is also the best I’ve found.

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• GE

  @georgepagakis9854 · 1 year ago (edited)

  I saw your previous video when you talked about slow cooking with the instant pot. I have your previous version which works great with its lid.<br>I can tell you I have never made beans easier then with this method. <br>Cannellini beans in 7 hours and the giant beans for 14 hours :) No more mushy or uncooked beans.<br>The 2 most popular Greek beans and you made my life so much better with the slow cooking method &nbsp;and honestly no more stomach problems.<br>thank you so much!8

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• EL

  @eloisesmith6467 · 1 year ago

  Garbanzos drove me nuts till I discovered the baking soda. &nbsp;I&apos;m really pleased that Helen explained why it works, as well as the function of the salt other than just flavor. &nbsp;I was dubious about pressure cooking beans, but now I&apos;ll give it a try. &nbsp;Thank you Helen!

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• DI

  @dirtyketchup · 1 year ago (edited)

  Nothing can stop Helen Rennie, The Bean Queen!!!

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• CH

  @chrish297 · 1 year ago

  You changed our lives with this one. We have purchased so many beans and are cooking a batch weekly. Freezing little bags has been so helpful for our busy schedule!

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• TR

  @TroyKristoffer · 1 year ago

  I really appreciate and can see all the effort you put into producing your videos and love how your videos are gentle to beginners and accessible and not overly complicated! Your lessons are always nurturing and easy to understand. Thank you! 💜

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