Thank you all for stopping by to take a look at my cooking videos! Your support is GREATLY appreciated! If my videos help you at all, Please consider subscribing as this helps to support my channel...AND IT'S FREE! All My Best, Andrea

I'm 77 yrs old and been making beans for a long long time. My mom gently spread the beans on a clean table and then inspected each one as she slid them off into a pot. Rinsed twice and pare boiled, rinsed again and then boiled them. My mouth is watering at the memories of her beans.

Hello from Hohenwald TN. Ohio native transplanted into Tennessee 4 years ago for work. Just watched your white bean video now watching this one. I'm now subscribed to your channel. I was taught to use crock pot upon my arrival to TN. Gonna give your way a go! God Bless

I've been cooking from scratch for over 45 years. I soak the beans overnight in fresh water after sorting and rinsing. In the morning, I give them a final rinse and cook them for 8-10 hours in a slow cooker. A tip for you: If you really love the bean broth, mash about a quarter cup of the beans about halfway through the cooking process and it will thicken the broth and add lots of flavor.

These beans look so yummy. 💖

Hey, I'm totally blind and a lot of videos are just music or it's just a lot of unnecessary talk. Your video is very descriptive and very nice and easy to follow along and explanatory. I hope you continue the good work. You're great

Looking good mam. I love them

I dry pick my beans by. Put a cutting board..on my counter. The one I use is plastic. And has a one short side that I can pour off the board. I put a Small. (quart size) collapsible silicone strainer. I got a set of 3 several years ago. The quart size is the middle one. The are easy to store, wash. And don't take up a lot of room to store. I just put the drainer in a drawer with my other kitchen tools. When I buy pinto beans I buy in bulk. I get a large 12 lb size bag from Sam's. I think a bag is $6-$7 I can cook several bean meals from a single bag.. When I open the bag. I put the beans in clean 1/2 gal canning jars with plastic lids ( bought separately). This makes it easy to store and use later. So. I put the silicone colander in a draw. So that the pouring lip from the cutting board hangs over a little over the counter top. and the beans fall into the drainer. I pour about 2 cups of beans on the cutting board and spread them out. Looking for bad beans, splits, pieces, and all rocks. They are easy to see on the white plastic cutting board. I put the stuff I picked out in the trash. I then work through the beans I push the good ones over the edge of the cutting board into the drainer. The drawer holds the drainer. Just close it so that the drainer is easy to scoop the beans in. When all the beans are picked. I take the drainer over to the sink and rinse thoroughly with cold water . Swishing the beans in the drainer with my fingers to help remove any possible dirt or dust. Then I put the beans in my electric pressure cooker. I have an 8 quart power LX I got from QVC. But you can use whatever size you have. I them put a half package of cubed ham I get at HEB They are in the stores cut /sliced ham open refrigerator at the store. The ham has very little fat in it. If I want to have just add more meat. I will put the whole package in the pressure cooker with the beans. I add pink salt, fresh ground black pepper , a small amount of chipotle ground pepper to taste. And some seasoned brewers yeast. It adds a nice flavor. But you can put whatever add-ins you want. I fill the pressure cooker with water. Not above the full line. Fill a cup or whatever to add the water. No need to lug the pressure cooker to the sink.. it's heavy. I like my beans very simple not a lot of flavorings. But if you like you can.. I put the lid on my pressure cooker. Make sure the lid is locked and sealed and the vent on the top is closed. Set the controls on the cooker to pressure.. high for 30 minutes. I will need to add more time later. But mine will only allow me to cook 30 minutes . Later when it's gone through the first cycle. I will cook an additional 15-20 minutes. No worries about boiling over, or burned beans like on the stove. The cooker will automatically go to warm when it's done. Then I continue to add the additional time as needed. The beans are cook tender. And ready to eat in less than 2 hours, prep time, pressure up time, cook time. Great on saving energy, keeps kitchen cool in the summer. And no more watching the pot. I like fresh onion with my beans. Cut it up the onion in 1/2-1/4 inch size pieces. So good. When done. I put the beans in a lock n lock glass bowl, let cool for about an hour . Then put the rest in the fridge. You can store in glass canning jars in the fridge if you like. They take up less room in the fridge than a bowl. Just open the jar, pour what you want in a bowl. Warm in microwave. Easy peazy. When I was a kid , highschool I was in charge to cook the beans. I would forget about them. Doing.my homework or watching TV . Then Oh my what is that smell. No more burned beans, nasty pot to clean.. then start over..not my fondest teen memory. Especially when the house smells of burnt beans 😱

I love your videos! My family is from Alabama & my mom & aunts cooked a lot like you. They are all passed away now and, sadly, I don't have their recipes written down, so you are helping me a lot. The thing my mom did differently than you in making pintos was that she always soaked them overnight & cooked them the next day with fresh water.Do you think that was only to speed up the cooking time?

She used ham hock or salt pork.