Seasons Cookbook
Beans...shaken or stirred?
My Grandma swears that the best way to incorporate seasoning into a pot of beans is to shake the pot. (By shaking I mean firmly gripping the pot and moving back and forth across the burner vigorously but not so much that you make it splash.) But I see recipes in cookbooks all the time that suggest stirring the beans which can cause the the beans to break up and make more of a soup. So which is best? And if its shaking then why don't I ever see it in cookbooks?
I VOTE STIRRING..IT LETS THE SEASONINGS AND ETC. MIX AND GET AROUND BETTER
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