Took me 6 months to realize I was over-salting my beans every single time

I kept making dry beans that tasted fine but had this weird texture issue. Then my buddy stopped by while I was cooking and asked why I was dumping salt in at the start. He said salt toughens the skins and you should wait until they're almost done. I tried it last night with a pound of pintos that cost me $1.50 and they came out perfect for the first time. Has anyone else been making this dumb mistake with their budget beans?

2 comments

2 Comments

beth_hart6813d ago

Salt early just makes my beans tough and rubbery every damn time lol.

the_wesley13d ago

Wait wait WAIT. You mean I've been RUINING my beans for years by salting them at the start? That explains a lot honestly. I always wondered why my pinto beans came out sorta chewy and never quite right.