My cheap bean soup plan backfired hard this week

I tried to stretch a bag of dried pinto beans for five days of lunches and ended up with a pot of mushy sludge by Wednesday. How do you keep beans from turning into a sad paste without buying expensive seasoning blends?

2 comments

2 Comments

luna_green1mo ago

Salt early, cook low and slow. Also try adding a splash of vinegar or lemon juice at the end to keep them firm.

the_kim1mo ago

Ugh yes @luna_green, the vinegar trick is a lifesaver I swear by it too.