Most People Are Cooking Beans Wrong! Try These Lunch Lady Tricks for Perfect Beans Every Time

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): http://dorislunchlady.com/ A pound of dried beans is a dollar and feeds six. So why does your pot come out chalky in the middle, or split to paste, or taste like nothing at all with salty water sitting around it? Seven tricks from thirty-five years of Wednesdays on a school lunch line - including the salt rule your mother taught you exactly backward, the two weeks nobody warns you about and the one thing in that pot you have been pouring down the sink. 👇 TELL ME IN THE COMMENTS: the salt or the liquor - which one were you taught backward and what county? I read every one with my morning coffee and the winner gets the next video. 🔔 Subscribe for old-school budget cooking every day - next time, bacon: twenty pounds at a time and not one strip curled. This is how a school cafeteria cooked dried beans: pinto beans and navy beans from scratch, why your beans never get soft, how to cook beans without soaking, when to salt beans, why beans split and go mushy, whether to soak beans overnight, how to stop beans giving you gas, what to do with bean broth or pot likker, dried beans versus canned beans cost and old fashioned soup beans with a ham bone. #beans #lunchlady #oldfashionedcooking