The science behind not adding salt to soaking beans - Ask Extension
Can you tell me what the science is behind the recommendation not to add salt to soaking dried beans? Several sources say that salt actually helps b...
Knowledgebase
The science behind not adding salt to soaking beans #164513
Asked January 18, 2014, 11:25 AM EST
Can you tell me what the science is behind the recommendation not to add salt to soaking dried beans? Several sources say that salt actually helps beans to absorb water faster but other sources say just the opposite. Is it conditional? What's right? Add salt or don't add salt to soaking dried beans?
Harris County Texas
Expert Response
It is best to add salt towards the end of the cooking process (not during the soaking) to help prevent the beans from getting tough.
Can you tell me where I can find studies that explain what is happening? I know that calcium and magnesium attach to the pectic substances and strengthen cell walls that keep water out. What does sodium do that would cause beans to get tough?
Howdy, thanks for the response. Our experts did not recommend and specific studies, but a bit of Internet research finds articles and publications that point out - the sodium ions replace some of the calcium and magnesium ions in the skins making them less tough.
Here's a couple of articles on the topic:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb14460.x/abstract
http://cooking.stackexchange.com/questions/20754/does-adding-salt-when-soaking-dry-beans-toughen-or-...
Here's a couple of articles on the topic:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb14460.x/abstract
http://cooking.stackexchange.com/questions/20754/does-adding-salt-when-soaking-dry-beans-toughen-or-...
