That is the question...and we're talking about dried beans here. When cooking beans meant to be consumed whole (baked beans, chili etc.) I was taught not to add salt or anything else until they were already cooked through. Supposed reason being potential ill effect on the texture of the finished product. My beans turn out just fine- got a pot of seasoned-after-cooking Great Northerns baking in the oven even as I type. (If I was in camp, they'd be slow bakin' in the firepit!) But I'm wondering about that "no salt until done boiling them up" thing. What think you all?

I do electric pressure cooker beans weekly. All the cookbooks, aunts, and tv shows say to omit salt. I have to say I have tried both ways and can't tell the difference. I sauté onion,celery,carrot and garlic in EVOO. A box of chicken or vegetable broth if I don't have homemade. Can or fresh tomatoes. Shred a potato. Sometimes a can of chilis. In the winter I'll add as much Kale as will fit in. 15 minutes in the e PC. Season to taste. It's like cooked all day. Over rice or pasta with bread. Fresh grated Parmesan.

There is NO consensus on when to salt beans.You can salt them when soaking overnightYou can salt them when cookingYou can salt them after cookingI don't soak overnight....I just cook them.When they 'start' to smell like beans (vs smelly sock water) is when I add salt.About 3/4 way thru cooking

You know, as with many other things, 'It All Depends'!!Are you talkin' about1. Red Beans - For Cajun Red Beans & Rice with Andouille Sausage2. Pinto Beans - for Frijoles3. Black Beans - as a side dish4. Borlotti Beans - they are GOOD!5. Navy Beans - Think Ham & bean soup6. or one of the many other varities ??Most can be use as 'Baked Beans', but some are better than others.And if you mix bean types to make an 'interesting variation' of Cowboy beans, then you also need to consider the different cooking times for the different types of beans to realize an enjoyable plate with all of the same doneness. (It's really a bummer at chowtime when some beans are mush, others are firm and some are still hard!! - Don't ask me how I know this!!)OH - SALT - I always wait to the end to add salt since I add lots of other stuff to my baked beans - ham, bacon, leftover BBQ beef, onions cooked in butter, pineapple, etc, etc.Your Mileage May Vary!!

Old-Biscuit wrote:There is NO consensus on when to salt beans.You can salt them when soaking overnightYou can salt them when cookingYou can salt them after cookingI don't soak overnight....I just cook them.When they 'start' to smell like beans (vs smelly sock water) is when I add salt.About 3/4 way thru cookingThat's it in a nutshell. We cook them with a smoked ham hock. That has plenty of salt in it and when done, we season it to individual taste in our bowls.

I would answer that question in terms of health.Greene & Hertzberg, Putting Food By, orginal ed. had USDA contribution.Hopping, Stocking Up. Both may be purchase via Amazon's used book link www.abebooks.com or direct via a new book source. They are well used.I'd trust what they say long before Rombauer, Bekker, Rombauer any day of the week I have all editions of all 3 titles.\Health considerations; high blood pressure, heart, any chronic health conditions involving kidneys. & this is why our governments are having concerns with those who sell 'produced foods'.:C

Beans: to salt or not to salt? | Good Sam Community

Mountain_Mama
Explorer
Jul 26, 2014
I salt toward the end also. Something else I do that my mama taught me is to add very hot water if more water is needed. Keeps the cooking temp more even & I think they turn out better! I keep a small kettle of water on low on another burner so I can easily add when needed. I usually salt when I stop adding water to let them cook down & thinken.
ventrman
Explorer
Jul 23, 2014
SWMO wrote:
Once you pre soften BEANS with a 3 minute boil and an hour rest, the water you discard will will make you feel it's worth it. The unappetizing foam that generally comes off of them is enough for me.
This is the only way we do it. It's also a good way to use up some onion root ends, which we throw in and later discard.

Had eggs on the brain from an earlier post I assume. You just can't trust 75 year old brains!

LOL! I resemble that!
SWMO
Explorer
Jul 23, 2014
Once you pre soften BEANS with a 3 minute boil and an hour rest, the water you discard will will make you feel it's worth it. The unappetizing foam that generally comes off of them is enough for me.
This is the only way we do it. It's also a good way to use up some onion root ends, which we throw in and later discard.

Had eggs on the brain from an earlier post I assume. You just can't trust 75 year old brains!
ventrman
Explorer
Jul 23, 2014
SWMO wrote:
Once you pre soften eggs with a 3 minute boil and an hour rest, the water you discard will will make you feel it's worth it. The unappetizing foam that generally comes off of them is enough for me.
This is the only way we do it. It's also a good way to use up some onion root ends, which we throw in and later discard.

Am I missing something? What does cooking Eggs have to do with cooking Beans?
SWMO
Explorer
Jul 23, 2014
Oops.
littlemo
Explorer
Jul 23, 2014
Definitely salt.

Place in crock pot with lots of water and add salt and pepper. Turn on high for the whole day. (may add jalapeno, onion, ham hock, salt pork, and/or bacon any time during cooking).

or

Place in pressure cooker with salt and water and any other seasoning, (salt pork, bacon, ham hock,) and cook for however long you want.

or

Place in pan on stovetop and add all ingredients and boil fast for about 10-20 minutes then cover and simmer for 2-3 hours.

Results: Something wonderful to have with your cornbread.
przao
Explorer
Jul 22, 2014
Now I always use an electric pressure cooker when doing dried beans. It literally takes 60 minutes or so from dry right out of the bag to butter tender ready to serve stage. Plus, you can add various meats as well to make a one-pot meal.

Formerly I did not spice (or salt), but my wife complained so much that I finally gave in and added all my salt right from the beginning - she loved it. I must admit that the salt seems to have infused the beans a bit better.

Nos I add salt (but not spices) at the beginning.
down_home
Explorer II
Jul 22, 2014
TexasShadow wrote:
de gassing the beans. I read about this and tried it and it seems to work pretty good.
bring the beans to a boil, add a heaping TBSP baking soda...it will foam up... let it boil about a half minute or minute, drain, rinse the beans good and start them again in cold water. Then cook them the way you cook your beans.
Much less gas for us.

I think it works too.
ventrman
Explorer
Jul 21, 2014
The Altitude has a lot to do with how long it takes Beans to cook.
Ron3rd
Explorer III
Jul 21, 2014
My advice with salt is this: "you can always add, but you can't take away". I prefer to salt the finished product.

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