Most People Cook Beans WRONG! These Mexican Secret Tricks Make Them PERFECT Every Time

You cook beans all afternoon and some are still hard in the middle, others burst into mush, and the broth tastes salty while the beans taste like water. I cooked beans on my mother's wood stove on a ranch in northern Mexico, then spent 30 years on the grill in San Antonio, and I made every one of those mistakes myself. In this video I share 7 simple tricks that cost you nothing: salting the water at the start, buying beans where they sell fast, picking through them, adding only hot water, a low lazy simmer, and keeping tomatoes and lime until the end. The seventh is the golden spoon — lard with onion and garlic at the start, then hot lard with onion and jalapeño poured in at the finish. That is the taste you remember from your grandmother's kitchen. I also show you why a $1.50 to $2 bag beats the can, giving you about six cups of cooked beans, and how to fix hard beans, thin broth and a scorched pot. If beans are on your table every week and you want them soft, seasoned all the way through and swimming in good broth, this one is for you. CHAPTERS: 00:00 – Why Your Beans Fail 01:23 – Meet Don Carlos 02:51 – How To Buy Beans 04:01 – Pick, Rinse, And Soak 05:06 – Only Add Hot Water 06:28 – Pots And Slow Cookers 07:44 – Add Acid At The End 09:08 – The Golden Spoon Finish 10:21 – Fixing Common Bean Problems 11:43 – Never Waste The Broth 13:00 – Next Time: Red Rice #Beans #MexicanCooking #FrijolesDeOlla #PintoBeans #RefriedBeans #CookingTips #MexicanFood #BudgetCooking #HomeCooking #DriedBeans