Beans: to salt or not to salt?
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 we...
Forum Discussion
Old-Biscuit wrote:Naio wrote:
If you add no salt in any form, then the beans will cook much more quickly.
Lynne Bigwood of the Northarvest Bean Growers Association. “According to research, dry beans cook faster when salt is added because salt helps break down the cell walls,” she says.
See that is why there is NO consensus........just like is butter good for you or is that margarine. Coffee good...no bad. Eggs etc. etc.
And welcome.....keep on posting :B
Thanks, Old-Biscuit!
And wow, I had no idea! My personal experience is that, when I have accidentally added salt, I cooked the beans for twice as long as usual and they still did not get soft.
I gave up and threw them out, although someone on another forum who was more peristant said she cooked hers for 48 hours and they did finally soften up.
Also, maybe it's different with a pressure cooker?
