
Nana
Apr 284 min read
4/28/2026 Mom's Cooking...
There’s something about a long-simmered pot of pinto beans that warms your soul. I was always taught that when cooking with dry beans, the first thing you always want to do is to pick through them. What you’re looking for are any beans that are shriveled, super dark, or otherwise appear off. You should also be on the lookout for any small rocks or other inedible debris that might have found its way into the bag. The next step is a nice, long soak—depending on who you ask. Soa



















