When to add salt when cooking beans?

The result directly depends on the addition of salt when cooking beans. It is known that salt “tan” products, therefore, in addition to the general rules for boiling beans, special attention should be paid to adding salt.

In general, it is better to add salt at the moment when the beans have become soft – that is, at the end of cooking. Being in salted water, soft beans will instantly absorb the required amount of salt. If you add salt at the beginning or in the middle of cooking, then the beans will end up tough and tasteless.

Bean skins contain salts, due to which they are quite dense and coarse. To prepare tender beans, this skin is soaked in what is called a “wedge by wedge”: that is, in salt water. It is recommended to leave the product overnight to finally prepare it for cooking and soften the skin. Nuance: during cooking, it is not recommended to salt the beans so as not to oversalt, but a couple of water changes will definitely make the beans even softer.

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