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    Home » Recipes » Basic technique

    The Salting Beans Myth

    Published: Feb 23, 2016 · Modified: Apr 26, 2017 by Mike Vrobel · This post may contain affiliate links · 6 Comments

    The Salting Beans Myth
    The Salting Beans Myth

    My understanding is you should always cook your beans first and then add the salt second otherwise the beans will not get done. I have seen this over and over – in Southern Living and elsewhere.
    - Comment on my Pressure Cooker Senate Bean Soup recipe

    I have a lot of bean recipes. 1What can I say? I love beans. In most of them, I recommend soaking the beans in slightly salty water - in other words, brining them. I get a lot of questions about this in the comments, usually with an undercurrent of “how dare you add salt to beans!”

    The Salting Beans Myth

    To misquote H.L. Mencken: For every bean cooking problem there is an answer that is clear, simple, and wrong.

    Cooking beans is tricky - sometimes they out delicious and creamy; other times, they never soften. For years, the blame was pinned on salt. It turns out that salt actually helps - it softens the skin on the beans. If you’re going to soak your beans, adding a little salt seasons them through and helps them cook evenly.

    Don’t believe me? All my food science heroes agree on this:

    • Kenji Alt, SeriousEats.com The Food Lab’s Top 6 Food Myths: #6 - Salting beans during cooking will make them tough.
    • Cooks Illustrated: Salty Soak for Beans
    • Harold McGee, NYTimes.com Harold McGee on Salt: Question #2

    But, really, the best way to is to test it yourself. Try my (or Kenji’s, or Cook’s Illustrated’s) salting while soaking technique. That’s what converted me - it makes my beans taste better.

    Brining the beans
    Brining the beans

    What’s it all about then?

    So, if it’s not salt, what causes all the tricskyness in bean cooking? There are two culprits:
    1. Hard water. That is acidic water…or cooking beans with other acidic ingredients, like tomatoes. If you keep getting tough beans, you may have hard water - add a half teaspoon to a teaspoon of baking soda with the water to reduce the acidity.

    2. Old beans. From the US Dry Bean Council: “If stored longer than 12 months, or exposed to unfavorable storage conditions, beans may never soften sufficiently, no matter how long they’re soaked or cooked. On the other hand, some beans can cook up tender after years of storage.” I know - kind of a wishy-washy answer, right? Might be good after a year, might not. Good luck!2My experience is… it depends on the bean. Black beans can age for a long time without problems, pinto beans get tough after a few years, and kidney beans get tough very quickly. I try to buy beans from a store with lots of turnover. My local health food store has good beans in their bulk food aisle, because they sell a lot of beans. On the other hand, that bag of generic kidney beans sitting on the shelf at the big box grocery? I can see it toughening from here.

    In summary: don’t be afraid of seasoning your beans - a little salt is good for them.

    wpid6901-Pressure-Cooker-Red-Beans-and-Rice-7360.jpg

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Senate Bean Soup
    Pressure Cooker Red Beans and Rice
    Pressure Cooker Pinto Beans in Tex-Mex Broth

     

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    Comments

    1. MrsHuf says

      August 10, 2023 at 4:02 am

      I always snort when I read recipe blogs that admonish to never salt the beans while cooking lest your beans get tough! Then they proceed to tell the readers to chuck a ham hock or ham shank in at the beginning. Do they not realize that both contain a lot of salt?

      Thanks for the article.

      Reply
      • Mike Vrobel says

        August 10, 2023 at 3:17 pm

        You’re welcome!

        Reply
    2. Herschel Wollmack says

      January 01, 2022 at 8:56 am

      I cook a lot of dried legumes. One soup I make they never get very soft, even all day in the Crock-Pot. I had been ignoring the part of the recipe that says to add the crushed tomatoes toward the end, usually because I do it before work, or leaving for the day. Now I'm curious to try waiting, the acid in the tomatoes has got to be it. Come to think of it, I might have had the same issue when I dumped a jar of salsa in pinto beans.

      Reply
    3. Christine Gilbert says

      November 18, 2021 at 12:27 am

      I forgot the recipe I had said to add the salt *after* they cooked. I thought I had ruined my bean soup! So glad I found this web site!!!

      Reply
    4. Dee h says

      October 19, 2021 at 4:40 am

      My laptop is literally in the shop. Sorry for the typos as typing on my tablet is hard for me.

      Reply
    5. Dee h says

      October 19, 2021 at 4:37 am

      Even before I started reading 'why' the pre-salting of beans a no-no is just a bunch of bunk, I figured it was bunk just by reading the recipes of the people who shared that old wives tale were posting.

      They always admonish people to never add salt at the beginning but that one must out at least a couple of smoked ham shanks in the pot at the start if you ever want those beans to have some flavor.

      silly peoples

      Reply

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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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