Adding salt to beans during cooking is a fundamental step for flavorful results. A good starting point is to add about a tablespoon of kosher salt per pound of beans when cooking them in water.
Why Salt Your Beans?
Seasoning, especially with salt, is considered a cardinal rule in cooking, and beans are no exception. Salt helps to enhance the natural flavors of the beans and the cooking liquid.
How Much Salt to Add
Based on common practice and the provided reference:
- Starting Amount: Begin with approximately one tablespoon of kosher salt for every pound of dried beans you are cooking in water.
- Consider Concentration: As the beans simmer and the liquid reduces, the broth becomes more concentrated. This means the saltiness will also increase. The initial amount accounts for this concentration over time.
Tips for Salting Beans
- Add the salt towards the beginning of the cooking process. This allows the salt flavor to penetrate the beans as they cook.
- Taste the broth towards the end of the cooking time. You can always add a little more salt if needed, but you can't remove it if you add too much.
- The type of salt matters. Kosher salt is often preferred for its flake structure and ease of measurement compared to table salt (which is denser). If using table salt, you might need slightly less.
Salting properly ensures your cooked beans are delicious and well-seasoned from the inside out.
