Comments

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  Debbie

  I actually think the salt thing might be an old wives tale. I do know, though, that old beans are almost always tough. Make sure your beans are fresh, fresh, fresh. I get mine at Sprouts in the bins.

  over 2 years ago
• 

  Julianna

  Hey Deb - how are you? :-) Ok, I might have the solution....it could have to do with your water. If water is too hard it will not break down the outer coat of the bean because it is so high in acid. If you add baking soda (and I mean just a little goes a long way!! 1/4 tsp for a pot) it will soften the skins and they will be perfect. Once I did this with too much baking soda and they turned to total mush. Now I add stewed/canned tomato and some lemon juice toward the end (after they've simmered a very long time) and it has enough acid to keep them from turning mushy.

  over 2 years ago
• 

  Debbie

  Hi Jules (: thanks so much for getting me on this site. love it!!! good advice above.

  over 2 years ago
• 

  Latisha

  I recommend using high quality beans. I saute garlic and olive oil and then add dry beans to saute. Finally put in a pot with ***chicken broth*** and cook on low for a very long time. This makes a divine mexican style pinto bean.

  over 2 years ago
• 

  Denise

  What kind of beans are you using? I know they give a quick soak method but the best is the overnight soak! I have the worse time with those cheap old pinto beans!!

  over 2 years ago
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  Donna (Food on the Table)

  I just happened upon this, and I have to say (after cooking enough beans to feed a couple hundred kids every week), yes... salting your beans before cooking will make them tough. It's a long cooking time, and it's far better to just let them cook with some aromatics (onion, celery, garlic, maybe some tomato) and then do your seasoning at the end. :-)

  about 1 year ago