Debbie Reynold’s Family Recipe for “Tootless” Beans
Debbie Reynolds may be a movie star from the golden era of Hollywood but she’s no diva. Born with an indefatigable work ethic and a fantastic sense of humor, Debbie cooked often when at home with her husbands. She shares this unexpected fact, and many other hilarious and insider anecdotes, in her New York Times bestselling memoir, Unsinkable. You can read an excerpt from Unsinkable here. But to get an even more immediate taste (pun intended) of what’s in store for you in her memoir, here are the few paragraphs in which she shares her family recipe for beans.
Growing up in El Paso, beans were the staple of our diet. We were so poor that we were all crammed in a small house together. This slow-cooker bean recipe makes them digestible without giving you gas, so you can spend quality time with your family.
Reynolds Family Bean Recipe
2 cups dried pinto beans
1 tablespoon baking soda
Pinch of seasoned salt
1 tablespoon castor oil
Half an onion, chopped (optional)
Chili powder to taste
1 small can baby chili peppers
Soak the pinto beans overnight in water with the baking soda, seasoned salt, and castor oil. The next day, drain the beans and rinse with clear water. Cover the beans with water and put them in a slow cooker. If you like, you can add chopped white onion for flavor. I like to add some chili powder and diced baby chili peppers. It’s very simple. The baking soda and castor oil keep you from tooting your own horn.
Even though there aren’t any other recipes in Unsinkable, we still recommend this book! Buy a copy for yourself, your mom or your aunt from your favorite online retailer today. Get your daily dose of Debbie’s humor: like her on Facebook.