The beans chapter stuck with me too. Just fished out my copy:
> The best instruction I've read for how long to cook beans comes from a collection of recipes called "The Best in American Cooking" by Clementine Paddleford. The book instructs to simmer "until beans have gorged themselves with fat and water and swelled like the fat boy in his prime."
> The best instruction I've read for how long to cook beans comes from a collection of recipes called "The Best in American Cooking" by Clementine Paddleford. The book instructs to simmer "until beans have gorged themselves with fat and water and swelled like the fat boy in his prime."