lisa_ross16•16h agoProlific Poster

My bean soup came out watery 3 times before I figured out the trick

I kept making 15 bean soup from a $2 bag and it was always watery and bland. Turns out I was adding the acid (tomato paste) way too early, like in the first hour of cooking. My grandma finally told me to cook the beans almost done before adding anything acidic, and now it comes out creamy every time. Anyone else ruin a cheap meal by not knowing the order of ingredients?

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1 Comment

karen_shah5611h ago

Girl, I feel this in my soul. I messed up a bag of 15 bean soup three times in a row before my auntie set me straight. I was throwing in a can of crushed tomatoes right at the start because I thought it'd help the flavor soak in, but it just made everything soupy and the beans stayed hard. She told me the same thing, cook the beans until they're tender, then add the acid. Now I get that thick, creamy broth without having to mash half the beans. It's wild how one little switch can save a whole pot.