Most People in the UK Are Cooking Beans Wrong Try These Mexican Tricks

0:00 Why the old pulse-cooking rule was wrong 0:59 Why salt belongs at the start 1:32 The bag and the soaking question 2:51 When to add acid 3:24 Why gentle heat works better 3:57 Adding fat for deeper flavour 4:37 Never throw away the cooking liquid 8:17 The simple rules for a proper pot Most people were taught to cook pulses backwards — and I show you the simple changes that make a proper pot. I break down seven no-cost ways to improve dried pulses, from salting at the start and choosing a fresh bag to handling soaking, acid and gentle heat. I also explain why dripping, butter, onion, garlic and a bay leaf can transform the cooking water. I show why the broth should never go down the sink, how one pot can become several meals, and what hard, mushy or bland pulses are really telling you. The difference comes down to patience, low heat and treating the liquid as part of the meal.