NEVER Soak Your Beans in Plain Water Again — Try This Old Italian Trick Instead

#ItalianCooking #ItalianFood #DriedBeans 📖 Nonna Rosaria's book with her mother's 173 recipes: rosariafiore.com Stop soaking your beans the wrong way! If yours split open and turn to paste while the middles stay hard and chalky, if the skins float on top like paper, or if a ninety-nine-cent can still beats your Sunday pot, this one's for you. In this video, Nonna Rosaria shares ten old Italian tricks from her mother's kitchen in Calabria for dried beans that come out whole, creamy and soft all the way through. You won't need a pressure cooker or a fancy pot. She counts down to the one thing her mother put in the soaking water that nobody else in the village did, and that no bag of beans will ever tell you. You'll learn: • how to spot old beans at the store that will never go soft • why the beans on top stay hard when the bowl is too small • what goes in the pot so beans taste like something, not cardboard • why a hard boil gives you mushy skins and hard middles at the same time • why you add hot water from the kettle, never cold from the tap • the one spoon of tomato that keeps beans hard for three more hours • why you taste five beans, not one • why the bean water is gold, and why you never pour it down the sink • the truth about the old rule that salt makes beans hard #DriedBeans #ItalianCooking #ItalianFood