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 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?
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?
